Chilaquiles With Salsa Verde
This vibrant and flavorful dish combines tender tomatillos, spicy serrano chilies, and aromatic garlic to create a delicious sauce that blankets a bed of crispy tortilla chips. Topped with cilantro, creamy crema, and tangy feta cheese, each bite is a symphony of textures and flavors. Perfect for a leisurely breakfast or a light supper, this dish is sure to impress your guests and leave them asking for seconds. Enjoy the zesty goodness of this tomatillo chilaquiles recipe!
— Constant Cookbook
Ingredients
- 1 lb. tomatillos, husked and rinsed
- 4 serrano chilies
- 2 garlic cloves
- 1/2 white onion, coarsely chopped, plus 1 or
- more thin white onion slices, separated into rings
- 1 Tbs. canola or safflower oil
- 1/2 tsp. sea salt, plus more, to taste
- 1/2 lb. thick tortilla chips, homemade (see
- related recipe at right) or purchased (about 8
- cups)
- 1/4 cup coarsely chopped fresh cilantro
- 1 cup
- 1/2 cup crumbled
- or mild feta cheese
Instructions
- Put the tomatillos in a small saucepan and add water to barely cover them. Bring to a simmer over medium heat and cook until the tomatillos begin to soften, about 5 minutes. Add the chiles and garlic and continue cooking until the tomatillos are soft, about 5 minutes more. Remove from the heat.
- Using a slotted spoon, transfer the tomatillos, chiles and garlic to a blender; reserve the cooking liquid. Add the chopped onion and 1/2 cup of the cooking liquid to the blender and process until well blended, leaving some texture.
- In a large fry pan or cazuela over medium-high heat, warm the oil until it is shimmering but not smoking. Pour in the tomatillo mixture all at once and stir vigorously. Stir in an additional 1/2 cup of the reserved cooking liquid along with the 1/2 tsp. sea salt. Reduce the heat to low and cook, uncovered, until the sauce thickens, about 10 minutes. Add more liquid if necessary.
- Just before serving, carefully stir the tortilla chips and cilantro into the sauce and continue cooking until softened but not mushy, about 5 minutes. Taste and adjust the seasonings with sea salt.
- Scoop the mixture into a warmed serving dish or onto warmed individual plates. To garnish, spoon on the <i>crema</i> and scatter the onion rings and cheese on top. Serves 4.
- <b>Make-Ahead Tip:</b> The sauce can be made up to 3 days in advance. Let cool, cover and refrigerate, then reheat over medium-low heat, thinning with water if necessary.
- <b>Serving Tip:</b> This recipe makes a wonderful breakfast dish for company or can be served as a light supper.
Yield
Serves 4.
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