INGREDIENTS FOR 8 GUESTS
1 1/2 pounds tomatillos (approximately 16)
2 white onions, 1 quartered & 1 chopped
4 garlic cloves, whole
2 – 3 jalapeños chiles, stemmed
1/2 teaspoon salt
1/2 cup chicken stock
1/2 teaspoon Pinch of dried Mexican oregano
1 bay leaf
1/2 cup finely chopped fresh cilantro
24 6-inch corn tortillas
1 cup Queso Oaxaca, shredded
4 tablespoons Queso Fresco, crumbled
1 cup Crema Mexicana or sour cream for garnish Corn oil for frying
2 Limes
6-8 Eggs
6-8 Hot links
2-3 Avocados, sliced
PREPARE THE SALSA VERDE (BEFORE SERVING DAY IF YOU LIKE)
Preparation
Wash and husk 1½ pounds tomatillos.
Finely chop ½ cup fresh cilantro.
Zest and juice 2 limes.
Prepare ½ cup chicken stock
Quarter 1 white onion
Remove stems from 2 jalapeño chiles
Salsa Verde (can be prepared in advance)
Tip: Make a ton and freeze what you don’t use for up to six months.
In a large pot add:
- 16 tomatillos
- 1 white onion, quartered
- 4 garlic cloves, whole
- 2 jalapeño chiles, stemmed
- ½ teaspoon salt
Add water to cover. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes.
Remove from the heat and let cool slightly.
Carefully transfer the boiled vegetables, along with the cooking water, to a blender.
Puree for a few seconds to blend.
Then Add to the blender:
- ½ cup chicken stock
- ½ teaspoon dried Mexican oregano
- 1 bay leaf
- ¼ cup finely chopped fresh cilantro (Half of the cilantro)
Continue to puree until smooth.
You should have about 8-10 cups of Salsa Verde.
Put in the refrigerator (or freezer) until you are ready to make the Chilaquiles. Let them come to room temperature on the day you are serving.
SERVING DAY –
Preparation
Cut 24 6-inch corn tortillas into wedges.
Shred 1 cup Queso Oaxaca.
Crumble 1 cup Queso Fresco.
Finely Chop 6 tablespoons finely chopped white onion.
Finely Chop ¼ cup fresh cilantro.
Zest and Juice 2 Limes.
Slice 2 Avocados (optional).
Fry the Tortillas (Make them fresh the day you are going to serve the Chilaquiles).
Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat.
Stack the tortillas and fan them with your thumb to separate.
Cut the tortillas into 8 wedges like a pie.
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don’t stick together, until golden brown, about 2 to 3 minutes.
Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
Hot link
Fry 6 hot links (We like to half them, then slit them while frying).
Heat the Salsa Verde
Place a wide pot or pan over medium-high heat and coat with the corn oil.
When the oil is hazy, pour in the Salsa Verde; it will bubble a bit.
Add the juice from two limes.
Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes.
Eggs
While the Salsa Verde is heating, prepare eggs sunny side up, or over easy. You can skip the eggs if you are not an egg person.
Now let’s finish the Chilaquiles
To finish the Chilaquiles, uncover the Salsa Verde and raise the heat to medium.
Add the chips, tossing gently just a few times. You don’t want the tortillas too soft.
Immediately add a cup shredded Queso Oaxaca.
Toss one more time.
Serving
Add Chilaquiles to a plate.
Sunny side up egg, or whichever way you like you egg (optional).
Crumbled Queso Fresco.
A dollop or swirl of Crema Mexicana.
Finely chopped white onion.
Finely chopped fresh cilantro.
Lime zest.
Louisiana hot link.
Avocado slices (optional).
The flavors say it all!!