Chilaquiles with Roasted Tomatillo Salsa

chilaquiles-with-roasted-tomatillo-salsa

Thanksgiving break was so relaxing. My kids and hubby were home all week and we had a staycation. We slept in and ate brunch everyday. With Christmas fast approaching I have a feeling we will be doing a lot of the same thing, which I’m looking forward to.

One of my favorite brunch dishes is chilaquiles – a tasty tortilla breakfast dish. When it comes to chilaquiles I highly suggest making your own sauce. This roasted tomatillo salsa is simple to make and any leftovers is perfect for dipping later with some tortilla chips.

Tomatillos, onion, garlic, and serrano peppers are oven roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce in great for enchiladas too.

This salsa is tangy and a bit spicy. My daughter was perfectly fine with the heat, but my son on the other hand thought it was a bit too hot. As soon as something is spicy he runs to the fridge for some milk, which as a parent I am happy to see since I know milk is a naturally nutrient-rich beverage and one I feel good about serving my children.

When it comes to relief from spicy foods, dairy, especially plain-old milk, does your hot mouth some good. Milk is wholesome and simple, and an ingredient I always have on hand, and these chilaquiles pair well with a glass of milk for an added 8 grams of protein.

chilaquiles-with-eggs

Chilaquiles with Roasted Tomatillo Salsa

Ingredients:

Roasted Tomatillo Salsa:

  • 1 pound tomatillos, husked, and rinsed
  • 1 white onion, peeled, and quartered
  • 4 garlic cloves
  • 2 serranos, stems removed
  • 1/8 teaspoon ground cumin
  • Handful cilantro leaves
  • 1 cup chicken stock, unsalted chicken broth (fresh or packaged)
  • 2 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil

Chilaquiles:

  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 3/4 cup shredded Oaxaca cheese
  • 1⁄3 cup diced red onions
  • 2 to 3 eggs, cooked any style
  • 1/2 cup crumbled queso fresco

PAIR EACH SERVING WITH:

  • 8-ounce glass of milk

Directions:

  1. On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
  2. Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
  3. Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
  4. Cut corn tortillas into quarters. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
  5. Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over low flame and cook just long enough for cheese to melt.
  6. Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
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