Chilaquiles with Roasted Tomatillo Salsa

Name: Chilaquiles with Roasted Tomatillo Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters chicken broth or more as needed; 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight); 118 milliliters crumbled queso fresco*** or a mild feta; 59 milliliters chopped fresh cilantro leaves, for garnish; 118 milliliters fresh cilantro leaves; 3 garlic cloves, unpeeled; 4 servings Kosher salt and fresh ground black pepper; 118 milliliters Mexican crema, creme fraiche or sour cream; 4 servings Olive oil, as needed; 1 large onion, coarsely chopped; 2 slices thin slices onion, separated into rings; 4 servings Salt and freshly ground black pepper; 3 fresh serrano chiles; 710 milliliters roasted Tomatillo Salsa; 454 grams fresh tomatillos; 79 milliliters vegetable oil

Chilaquiles with Roasted Tomatillo Salsan is a Mexican recipe that serves 4. One serving contains 660 calories, 9g of protein, and 47g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in roughly 35 minutes. It is a good option if you're following a gluten free and vegetarian diet. If you have mexican crema, serrano chiles, a mild feta, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Special equipment: 4 individual casserole dishes

Equipment you will use

Casserole Dish

Preheat the broiler or oven to 550 degrees F.

Equipment you will use

Oven

Remove husks from the tomatillos and rinse under warm water to remove the stickiness.

Ingredients you will need

Tomatillos

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.

Ingredients you will need

Salt And Pepper

Tomatillos

Vegetable

Olive Oil

Chili Pepper

Garlic

Onion

Equipment you will use

Baking Sheet

Add all the broiled ingredients to a blender along with the fresh cilantro and puree.

Ingredients you will need

Fresh Cilantro

Equipment you will use

Blender

Pour in 1/4 cup of chicken broth and blend to combine.

Ingredients you will need

Chicken Broth

Add more broth, if needed, for desired consistency.

Ingredients you will need

Broth

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.

Ingredients you will need

Cooking Oil

Tortilla

Equipment you will use

Frying Pan

Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

In the same pan, add the tomatillo salsa and bring to simmer over low heat.

Ingredients you will need

Salsa Verde

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cheese Crumbles

Salt And Pepper

Tortilla

Onion

Equipment you will use

Casserole Dish

Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

Ingredients you will need

Fresh Cilantro

Mexican Crema

*Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.

Ingredients you will need

Green Chili Pepper

Salsa Verde

Tomatillos

Cilantro

Sauce

Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets

Ingredients you will need

Tomatillos

Fruit

**Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.

Ingredients you will need

Shredded Chicken

Salsa Verde

Tortilla

Beans

French Fries

Egg

***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.

Ingredients you will need

Farmer Cheese

Mexican Cheese

Queso Fresco

Feta Cheese

Equipment

Ingredients

Servings:

59milliliters

chicken broth or more as needed 10

corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)118milliliters

crumbled queso fresco*** or a mild feta 59milliliters

chopped fresh cilantro leaves, for garnish 118milliliters

fresh cilantro leaves 3

garlic cloves, unpeeled 4servings

Kosher salt and fresh ground black pepper 118milliliters

Mexican crema, creme fraiche or sour cream 4servings

Olive oil, as needed 1large

onion, coarsely chopped 2slices

thin slices onion, separated into rings 4servings

Salt and freshly ground black pepper 3

fresh serrano chiles 710milliliters

roasted Tomatillo Salsa 454grams

fresh tomatillos 79milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.