Pati's Mexican Table Chilaquiles in Roasted Tomatillo Sauce

By Maverick19

Ingredients

• To Garnish:
• 18 5 inch corn tortillas
• 2 lb green tomatillos, husked and washed
• 1/2 large white onion
• 2 serrano or jalapeno peppers
• 1 garlic clove
• 2-3 sprigs cilantro
• 2 cups veggie or chicken stock
• 3 tbsp vegetable oil to brush tomatillos, onions, chili
• 1/2 cup onion, thinly sliced
• 1/4 cup cilantro sliced
• 1/2 cup cotija cheese
• 1/4 cup mexican cream

Details

Servings 6
Adapted from patismexicantable.com

Preparation

Step 1

Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.

Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.

Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.

I’m making this sauce tonight. But I’m adding chicken and rice, instead of the chips. Thanks Pati!

This dish was everywhere when we visited Cabo. Made it with the baked chips, homemade salsa verde (tomatillos from my garden),reduced fat cheese and the addition of scrambled eggs. Very tasty and yummy!

I’m so glad your family enjoyed the Green Chilaquiles, Rhonda. Your addition of pork sounds like it takes it to a new level. Thank you for sharing!!