Chilaquiles with Roasted Tomatillo Salsa
Tomatillos, onion, garlic, and serrano peppers are oven-roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce is great for enchiladas too.
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
- 1 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
Instructions
- On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
- Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
- Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
- Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
- Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
- Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
Notes
- 8 medium tomatillos equals about 1 pound.
- Tortilla chips: I prefer frying my own tortilla chips. Not only is it a great way to use up a stack of tortillas, but the texture is also heartier, making them better for standing up to the sauce. See baking option below.
- To bake chips: Preheat the oven to 400 degrees F. Brush both sides of each tortilla lightly with oil. Cut corn tortillas into quarters. Arrange tortillas on a cookie sheet and bake for 5 to 10 minutes until crispy.
- Store-bought salsa verde: I highly recommend you make this easy sauce, but feel free to use your favorite store-bought salsa verde.
- Make ahead: Make the salsa verde ahead of time.
- Make it heartier: Add shredded chicken.
- Make it dairy free: Omit the cheese.
- Make it vegan: Omit the eggs and cheese and/or top with roasted veggies.
Nutrition
Calories: 369.8kcal, Carbohydrates: 42.58g, Protein: 13.75g, Fat: 17.43g, Saturated Fat: 4.68g, Cholesterol: 97mg, Sodium: 376.3mg, Potassium: 678.58mg, Fiber: 6.74g, Sugar: 9.3g, Vitamin A: 855.11IU, Vitamin C: 50.64mg, Calcium: 173.07mg, Iron: 2.44mg