CHILAQUILES WITH ROASTED TOMATILLO SALSA

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Chilaquiles With Roasted Tomatillo Salsa image

Thank you food network for your new show: Mexican Made Easy with Marcela Valladolid. She is wonderful and I tried her first recipe aired to celebrate (plus I had all the ingredients in the fridge already ;o) ) This is easy with the true flavors of Mexico!

Provided by cookiedog

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb fresh tomatillo
3 fresh serrano chilies
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
olive oil, as needed
salt & freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth, as needed (or more, use vegetable stock if desired)
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted tomatillo salsa
kosher salt & freshly ground black pepper
1/2 cup queso fresco, crumbled or 1/2 cup mild feta
2 thin slices onions, separated into rings
1/2 cup Mexican crema, creme fraiche or 1/2 cup sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • Special equipment: 4 individual casserole dishes (I just used plates!).
  • To make the salsa: Preheat the broiler or oven to 550 degrees F.
  • Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 10 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
  • To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  • In the same pan, add the tomatillo salsa and bring to simmer over low heat. (Be careful because it may splatter. I used a splatter screen) Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

Nutrition Facts : Calories 431.9, Fat 23.2, SaturatedFat 2.8, Sodium 1160.8, Carbohydrate 52.4, Fiber 9.2, Sugar 12.8, Protein 7.6

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