Skillet Chilaquiles with Tomatillo Sauce

By lorik

Ingredients

• 1 tablespoon canola or grapeseed oil
• 1 small white onion, half of the onion finely chopped, the other half thinly sliced
• 1 jalapeño, finely chopped (seeded for less heat)
• 2 garlic cloves, very finely chopped
• 1 cup chicken broth
• 2 cups store-bought tomatillo salsa
• 1/2 teaspoon kosher salt, plus more if needed
• 1 1/2 cups roughly chopped fresh cilantro leaves, divided
• 7 cups thick-cut tortilla chips (preferably fried fresh or from your favorite Mexican restaurant)
• 3 radishes, thinly sliced
• 1/2 cup crumbled cotija cheese

Details

Preparation time 10mins
Cooking time 30mins
Adapted from tastingtable.com

Preparation

Step 1

1. In a large, deep skillet, heat the oil over medium-high heat. Add the finely chopped onion, the jalapeño and the garlic and cook, stirring often, until the onions start to brown, about 5 minutes. Stir in the chicken broth, reduce the heat to medium, and cook until reduced by half and the onion mixture looks chunky rather than soupy, 5 to 7 minutes. Stir in the tomatillo salsa and the ½ teaspoon salt, increase the heat to medium-high and simmer for 2 minutes.

2. Transfer the tomatillo sauce to a food processor or blender. Add 1 cup of the cilantro and process or blend until smooth, about 30 seconds. Taste and add more salt if needed (you may want to keep the sauce under-seasoned if the tortilla chips you're using are heavily salted).

3. Add 1 cup of the tomatillo sauce back to the skillet and bring it to a simmer over medium heat. Add the chips in an even layer and cover with the remaining sauce. Cover the skillet and cook until the chips are semi-crisp (chips on the bottom of the skillet will be softer than those at the surface), 3 to 5 minutes, depending on the thickness of the chips. Turn off the heat and serve in the skillet, sprinkled with the remaining sliced onion, the remaining ½ cup chopped cilantro, the radishes and the cotija cheese.