"Crisp tortillas slathered in homemade salsa verde. Add fresh toppings like Cotija cheese, Mexican crema, onions, and cilantro for the most delicious and authentic flavors. Serve with eggs, refried beans or shredded chicken.
4-6 medium tomatillos (about 1-pound total weight). husks removed and rinsed
1 serrano or jalapeno chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon olive oil
1/2 cup shredded Cacique® Oaxaca cheese (food processor recommended)
2 tablespoons Cacique® Queso Fresco
Crumbled Cacique® Crema Mexicana for garnish
Vegetable oil for frying
12 6-inch corn tortillas or pre-made Chilaquiles strips
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Salsa Verde: Put the tomatillos, chile, onion and garlic in a medium pot and 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; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, salt and broth. Continue to puree until smooth. You should have about 1quart of salsa verde. Place a wide pot or pan over medium-high heat and coat with the olive oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Oaxaca cheese on top and let it melt.
Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion and cilantro. Garnish with the Cacique Crema Mexicana and serve immediately.
Chilaquiles: If using corn tortillas, 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.)