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Chilaquiles Verdes Recipe

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This recipe for Chilaquiles Verdes is from Food For Our Tribe II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups broken corn tortilla chips (we use what's left after picking out the whole ones for nachos)
Vegetable oil (for frying)

For the sauce:
12-oz can tomatillos, drained
4 serrano chili peppers (or other type of green chili)
½ cup cilantro (roughly chopped)
1 small white onion (cut into chunks)
1 Tbsp minced garlic
1 Tbsp powdered chicken bouillon
2 tsp oil
salt

For garnish:
6 (or more) sunny-side-up eggs
½ cup red onions (chopped)
½ cup Mexican crema (or sour cream)
1 cup queso fresco

Avocado slices, radish slices, shredded carrots (optional)
Directions:
Directions:
Add tomatillos, chicken bouillon, and chilies to a blender with onions, garlic, and cilantro. Add half a cup of water and blend for a minute or until you have a smooth sauce. Set aside.
Heat ¼ cup oil in a medium pan. Fry the tortilla chips briefly until nicely crispy. Remove to a plate lined with a paper towel to absorb excess oil.
Heat 2 teaspoons oil in a large pan over medium heat. Add the green sauce.
Season with salt and cook, stirring occasionally until slightly thickened.
Add the fried tortilla chips and mix to coat evenly. Cook for about 3-4 minutes (depends how crispy you want your chilaquiles).
Serve with eggs, cream, queso fresco, and garnish as desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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