Chilaquiles with Roasted Tomatillo Salsa

Chilaquiles with Roasted Tomatillo Salsa

  • Serves: 4 servings
Chilaquiles with Roasted Tomatillo Salsa

Chilaquiles with Roasted Tomatillo Salsa

Ingredients

  • Produce

    • 1 Handful Cilantro, leaves
    • 4 Garlic cloves
    • 1/3 cup Red onions
    • 2 Serranos
    • 1 lb Tomatillos
    • 1 White onion
  • Refrigerated

    • 2 Eggs
  • Canned Goods

    • 1 cup Chicken stock
  • Baking & Spices

    • 2 tbsp All-purpose flour
    • 1/8 tsp Salt
  • Oils & Vinegars

    • 1 tbsp Canola oil
    • 1 tbsp Olive oil
  • Nuts & Seeds

    • 1/8 tsp Cumin, ground
  • Bread & Baked Goods

    • 8 Corn tortillas
  • Dairy

    • 1 8-ounce glass Milk
    • 3/4 cup Oaxaca cheese
    • 1/2 cup Queso fresco

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Ingredients

  • 1 pound tomatillos, husked, and rinsed
  • 1 white onion, peeled, and quartered
  • 4 garlic cloves
  • 2 serranos, stems removed
  • 1/8 teaspoon ground cumin
  • Handful cilantro leaves
  • 1 cup chicken stock, unsalted chicken broth (fresh or packaged)
  • 2 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 3/4 cup shredded Oaxaca cheese
  • 1⁄3 cup diced red onions
  • 2 to 3 eggs, cooked any style
  • 1/2 cup crumbled queso fresco
  • 8-ounce glass of milk

Directions

  • On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender. Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth. Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes. Cut corn tortillas into quarters. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low. Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over low flame and cook just long enough for cheese to melt. Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
  • Serves: 4 servings
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Chilaquiles with Roasted Tomatillo Salsa

  • Produce

    • 1 Handful Cilantro, leaves
    • 4 Garlic cloves
    • 1/3 cup Red onions
    • 2 Serranos
    • 1 lb Tomatillos
    • 1 White onion
  • Refrigerated

    • 2 Eggs
  • Canned Goods

    • 1 cup Chicken stock
  • Baking & Spices

    • 2 tbsp All-purpose flour
    • 1/8 tsp Salt
  • Oils & Vinegars

    • 1 tbsp Canola oil
    • 1 tbsp Olive oil
  • Nuts & Seeds

    • 1/8 tsp Cumin, ground
  • Bread & Baked Goods

    • 8 Corn tortillas
  • Dairy

    • 1 8-ounce glass Milk
    • 3/4 cup Oaxaca cheese
    • 1/2 cup Queso fresco

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muybuenocookbook.com

muybuenocookbook.com

201 0

Found on muybuenocookbook.com