GREEN CHILAQUILES
Steps:
- For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes. Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend. Sprinkle with salt and pepper. With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency. Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes. Add the tomatillo salsa to the saucepan and bring to a boil. Remove from the heat and set aside.
- For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips. Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan. Remove the chips from the oil and place them on paper towels to drain. Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe.
- Add the chips to the salsa and stir well, fully submerging the chips in the sauce. Cover and let soak for at least 3 minutes.
- Prepare the eggs to your liking; we prefer them fried over-easy.
- To assemble: Pour the salsa and chips into a large, deep serving platter. Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema.
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Letshego Letooane
[email protected]This recipe is a keeper! The chilaquiles were crispy and cheesy, and the tomatillo salsa was the perfect balance of spicy and tangy. I will definitely be making this dish again.
John Muwanga
[email protected]The chilaquiles were a bit too greasy for me, but the tomatillo salsa was delicious. I will try this recipe again using less oil.
Unombango Ngurunjoka
[email protected]Amazing recipe! The chilaquiles were crispy and the tomatillo salsa was flavorful and tangy. I will definitely be making this dish again!
ht goat
[email protected]These chilaquiles were easy to make and they turned out great! I loved the tomatillo salsa and the crispy tortillas.
Sukur Akando
[email protected]I followed the recipe exactly and the chilaquiles turned out great! The only thing I would change is that I would add more cheese next time.
Jayde Wauchope
[email protected]These chilaquiles were delicious! I loved the crispy tortillas and the flavorful tomatillo salsa. I will definitely be making this recipe again.
Tammy Ogg
[email protected]I loved the tomatillo salsa in this recipe, but the chilaquiles were a bit too greasy for me. I think I would use less oil next time.
C Wdnr
[email protected]These chilaquiles were a bit too spicy for me, but I still enjoyed them. I think I would use less chili peppers next time.
Nwenyi Nokia
[email protected]I'm not a fan of tomatillos, but I still enjoyed these chilaquiles. The salsa was flavorful and the chilaquiles were crispy and cheesy.
Deborah Kloppenburg
[email protected]These chilaquiles were easy to make and they turned out great! I loved the tomatillo salsa and the crispy tortillas.
Sharjeel Akbar
[email protected]I followed the recipe exactly and the chilaquiles turned out great! The only thing I would change is that I would add more cheese next time.
Mt Khan
[email protected]These chilaquiles were delicious! I loved the crispy tortillas and the flavorful tomatillo salsa. I will definitely be making this recipe again.
Mya Osb
[email protected]I loved the tomatillo salsa in this recipe, but the chilaquiles were a bit too greasy for me. I think I would use less oil next time.
Sankhar Kharel
[email protected]These chilaquiles were a bit too spicy for me, but I still enjoyed them. I think I would use less chili peppers next time.
Taqwa Saeed
[email protected]I'm not a big fan of tomatillos, but I really enjoyed these chilaquiles. The salsa was flavorful and the chilaquiles were crispy and cheesy.
Theo Ghorayeb
[email protected]This recipe was easy to follow and the chilaquiles were delicious. I loved the combination of the tomatillo salsa and the crispy tortillas.
Jos Thomson
[email protected]I used canned tomatillos instead of fresh and the chilaquiles still turned out great. I also added some black beans and corn to the salsa for extra flavor.
Shamira Phillips
[email protected]I followed the recipe exactly and the chilaquiles turned out great! The tomatillo salsa was especially delicious.
Saeed Rehman
[email protected]These green chilaquiles were a hit with my family! The tomatillo salsa was flavorful and tangy, and the chilaquiles were crispy and cheesy. I will definitely be making this recipe again.