This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch.
1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
1½ to 2 cups gluten-free salsa verde (see recipe below)
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Red onion, chopped
Avocado, sliced or roughly chopped
To Make Salsa Verde:
1 pound tomatillos
1 jalapeño, seeds and stems removed
2 cloves garlic
Remove the husks from one pound of tomatillos, and put them in a large saucepan. Cover with water by an inch. Add one jalapeño, stems and seeds removed. Add two cloves garlic. Bring to a boil.
Cook for about five minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeño and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.
In a large sauté pan, coat pan generously with corn oil, (â…› inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
Add 2 tablespoons oil to pan, bring to high heat again. Add the salsa verde and cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more until sauce becomes dry and sticks to the tortillas.
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos. Note: You may also scramble the eggs into the chilaquiles right at the end of cooking as you like.
Note: If you are using fresh tortillas, cut them up and put them in a warm oven for a few minutes first to dry them out a bit, then fry them.