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Chilaquiles with Roasted Tomatillo Salsa
Ingredients
  • subheading: Tomatillo Salsa (Salsa Verde*):
  • 1 pound fresh tomatillos
  • 3 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1 large onion, coarsely chopped
  • Olive oil, as needed
  • Salt and freshly ground black pepper
  • ½ cup fresh cilantro leaves
  • ¼ cup chicken broth or more as needed
  • subheading: Chilaquiles**:
  • ⅓ cup vegetable oil
  • 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
  • 3 cups roasted Tomatillo Salsa
  • Kosher salt and fresh ground black pepper
  • ½ cup crumbled queso fresco*** or a mild feta
  • 2 thin slices onion, separated into rings
  • ½ cup Mexican crema, creme fraiche or sour cream
  • ¼ cup chopped fresh cilantro leaves, for garnish
Steps
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