Green Chilaquiles
Servings: 4
Ingredients
| Qty | Ingredient |
|---|---|
| 12 ea | corn tortillas, cut into sixths, and fried or baked to make chips OR 8 ounces chips |
| 9 - 12 ea | medium tomatillos, husked and rinsed |
| 2 - 3 ea | fresh serrano chiles, stemmed |
| 1 ea | large white onion, sliced ¼ inch thick |
| 3 ea | garlic cloves, peeled and finely chopped |
| 2 ½ cups | chicken broth, vegetable broth or water, plus a little extra if needed |
| ~ ½ tsp | Salt |
| ~ ⅓ cup | homemade crema, crème fraiche or store-bought sour cream thinned with a little milk |
| ¼ cup+ | finely crumbled Mexican queso añejo or other dry grating cheese such as Romano or Parmesan |
| handful | fresh epazote leaves, roughly chopped |
Preparation
- Spread the tomatillos and chiles onto a baking sheet and place them 4 inches below a very hot broiler about 5 minutes or until darkly roasted
- Cool. Blend the tomatillos and chiles to a puree, but a little texture. You should have 2¼ cups puree
- Saute ½ the onion in a large skillet at medium heat until golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomatillo puree and stir nearly constantly for 4 or 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt, usually about ½ teaspoon if you are using salted chips. You should have 4½ cups of broth mixture
- Stir in the epazote and the tortilla chips, coating all the chips well. Return to a rolling boil, cover and turn off the heat. Let stand 5 minutes (no longer)
- Check that the chips have softened nicely, a little chewy, not mushy. If too chewy, stir in a little broth, cover and heat at medium a few more minutes more
- Serve drizzled with the crema, the remaining onions strewn over and dusted generously with the crumbled cheese