Ingredients

How to make it

  • Salsa:
  • Preheat the broiler or oven to 550 degrees F.
  • Remove husks from the tomatillos and rinse under warm water. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste.
  • Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes.
  • When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
  • Chilaquiles:
  • Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  • In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes.
  • Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
  • Serve with beans, eggs, or some steak. Also some people like to eat them in tortillas.

Reviews & Comments 2

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    " It was excellent "
    tinadc ate it and said...
    Yummy-----high 5
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  • mommyluvs2cook 4 years ago
    Looking forward to trying this one!
    Was this review helpful? Yes Flag

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