Chilaquiles Verdes

Recipe

I like to make them along side Carne en Chile Rojo because I use some of the juice the meat releases in this recipe for more flavor

Ingredients

  • Tortillas (cut into 6 pieces each)

  • Canola Oil

  • 20 tomatillos

  • 8-10 chiles serranos

  • 2 thick slices of onion

  • 2 garlics

  • 2 Tbsp consome de pollo

  • 1/2 bunch cilantro

  • Salt to taste

  • Meat juice released from meat when making Carne en Chile Rojo

  • Optional Toppings: Queso Fresco and Longaniza

  • Optional: side of eggs and side of black beans

Directions

  1. Preheat: Heat oil in a pan over medium heat.

  2. Cut your tortillas into 6 pieces each

  3. Making the chips: Once the oil is hot, add a layer of your tortilla slices and fry them until they turn a light golden color. Then take them out and place in a bowl with napkins.

  4. On a comal, vaz a asar 20 tomatillos, 8-10 chiles serranos, 2 thick slices of onion, 2 garlics

  5. In the blender: Add everything from step 3, 2 Tbsp consome de pollo, 1/2 bunch cilantro, salt to taste, and instead of water we will be adding meat juice released from meat when making Carne en Chile Rojo

  6. Blend until you have a think sauce

  7. In a pan, add some oil and saute some onion in it. The add your mixture from the blender. Let it come to a boil.

  8. Once you are ready to eat, grab the chips you want to eat and put them in the sauce so they are fully covered. Then pull them out (I like my chilaquiles crunchy so I pull them out immediately) and top with some queso fresco.

  9. Serve: Serve with eggs, beans, and top with queso fresco and longaniza