Chilaquiles with Roasted Tomatillo Salsa

4.17 from 6 votes

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.

Prep Time15 mins

Cook Time18 mins

Total Time33 mins

Course: Breakfast, Brunch

Cuisine: Mexican

Servings: servings

Calories: 369.8kcal

Author: Yvette Marquez

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

PAIR EACH SERVING WITH:

8- ounce glass of milk

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 quarters. 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

Any leftover tomatillo salsa is simple to make and perfect for dipping later with some tortilla chips.

Nutrition