Chilaquiles Verdes
Tortilla chips folded into fried tomatillo salsa for barely a minute, so the edges soften while the centers keep their crunch. Finished with crema, queso fresco, and raw onion.
- 1
Put the tomatillos, serranos, quartered onion, and garlic in a saucepan, cover with water, and bring to a boil. Simmer until the tomatillos turn olive-green and soft, about 8 minutes. Drain, reserving 1/2 cup of the liquid.
- 2
Blend the drained vegetables with the cilantro, salt, and 1/4 cup of the reserved liquid until smooth. Stop before it turns pale and frothy.
- 3
Heat the oil in a large deep skillet over medium-high. Pour in the salsa, standing back from the spatter, and fry, stirring, until it darkens slightly and thickens, about 5 minutes.
- 4
Add the chips and fold gently with a spatula until every piece is coated. Cook 1 to 2 minutes only: the edges should soften while the centers keep some bite.
- 5
Slide the pan off the heat. Drizzle with the crema, scatter the queso fresco, sliced onion, and extra cilantro, and serve immediately.
Ingredients
- 1 pound tomatillos, husked and rinsed
- 2 serrano chiles, stemmed
- 1/2 white onion, quartered, plus 1/4 cup thinly sliced for serving
- 2 cloves garlic, peeled
- 1/2 cup cilantro leaves and tender stems, plus more for serving
- 3/4 teaspoon salt
- 2 tablespoons vegetable oil
- 8 ounces sturdy corn tortilla chips
- 1/3 cup Mexican crema
- 1/3 cup crumbled queso fresco
Instructions
- 1
Put the tomatillos, serranos, quartered onion, and garlic in a saucepan, cover with water, and bring to a boil. Simmer until the tomatillos turn olive-green and soft, about 8 minutes. Drain, reserving 1/2 cup of the liquid.
- 2
Blend the drained vegetables with the cilantro, salt, and 1/4 cup of the reserved liquid until smooth. Stop before it turns pale and frothy.
- 3
Heat the oil in a large deep skillet over medium-high. Pour in the salsa, standing back from the spatter, and fry, stirring, until it darkens slightly and thickens, about 5 minutes.
- 4
Add the chips and fold gently with a spatula until every piece is coated. Cook 1 to 2 minutes only: the edges should soften while the centers keep some bite.
- 5
Slide the pan off the heat. Drizzle with the crema, scatter the queso fresco, sliced onion, and extra cilantro, and serve immediately.