Mexican
Chilaquiles
Crisp tortilla chips folded through bright tomatillo salsa, finished creamy, tangy, and just tender at the edges.
4 servings · 35 minutes prep · 35 minutes cook
Ingredients
Main
- 14 day-old corn tortillas, cut into triangles
- 2 cups avocado oil, for frying
- 1 1/2 lb tomatillos, husked and rinsed
- 3 serrano chiles
- 1/4 white onion
- 2 garlic cloves
- 3/4 cup cilantro leaves
- 1 1/2 tsp kosher salt
- 1 cup chicken stock
- 1 1/2 cups shredded cooked chicken, optional
- 1/2 cup Mexican crema
- 3/4 cup crumbled queso fresco
- 1/3 cup thinly sliced white onion
Directions
Method
- Cut the day-old corn tortillas into wedges. Heat the avocado oil to 350F and fry in batches until crisp and lightly golden, 2-3 minutes. Drain on a rack and season with a pinch of the kosher salt.
- Simmer the tomatillos and serrano chiles in water until olive green and tender, 6-8 minutes, then drain well.
- Blend the tomatillos, serranos, white onion for the salsa, garlic, cilantro leaves, remaining kosher salt, and chicken stock until smooth but still vivid green.
- Simmer the salsa in a wide skillet until bright and lightly thickened, 5-6 minutes.
- Add the fried chips and optional shredded cooked chicken. Toss for 30-45 seconds for crisp-tender chilaquiles, or up to 2 minutes for softer chilaquiles.
- Top immediately with Mexican crema, queso fresco, and thinly sliced white onion.
