Chilaquiles Verde Recipe

Team Foodhall

What you need:
• Tomatillos – 400g, husks removed and quartered
• Garlic cloves – 4, unpeeled
• Jalapeño chiles – 4 medium
• White onion – 1 medium, cut into 8 wedges
• Cilantro – 1 cup coarsely chopped, plus more for garnish
• Fresh lime juice – from 1 lime
• Salt – 1 1/2 tsp, plus more for sprinkling
• Vegetable oil – 2 cups
• Corn tortillas – 12 (6-inch), each cut into 6 wedges
• Sour cream – 1/2 cup
• Avocado – 1 large
• Tomato – 1 large, chopped
• Feta cheese – 1 cup, crumbled
• Fried eggs, for serving

1. Preheat oven to broil, with oven rack about 6 inches from heat. Arrange tomatillos, garlic, jalapeños, and onion in a single layer on a baking sheet. Broil until vegetables are lightly charred in spots and slightly softened about 12 minutes. Let cool for 5 minutes. Remove and discard garlic skins, and add the garlic back to the tomatillo mixture
2. Process tomatillo mixture, cilantro, lime juice, and salt in a blender until smooth, about 1 minute. Set tomatillo salsa aside
3. Heat vegetable oil in a large deep pan over medium-high. (Oil is hot enough when oil immediately bubbles around tortilla wedges.) Fry tortillas, until lightly brown and crisp, 1 to 2 minutes per side. Drain fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Discard oil from skillet, and wipe clean
4. Pour tomatillo salsa into a pan over medium-low, and cook, stirring often, until hot and bubbly, about 4 minutes. Add fried tortilla chips, and stir gently to coat. Divide chip mixture evenly among bowls, and top evenly with sour cream, avocado wedges, tomato, cheese, and fried eggs. Garnish with chopped cilantro, and serve immediately

Related Recipes

‘Tis the season… for strawberries!