1lbtomatillos,husked and rinsed (about 10 med-large tomatillos)
3jalapeños,stems and seeds removed
juice of 1/2 lime(about 1 tablespoon)
For the chilaquiles
2 1/2tablespoonsolive oil
2tablespoonsdiced white onions
1/4cupsour creamor Mexican crema
Make the salsa verde by adding the tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.
Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.
Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.
Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges.
Heat olive oil in a large skillet over medium heat.
Add cut tortilla wedges and saute for 10 minutes, stirring every minute or so, until the tortillas are crispy and lightly fried.
Add in the salsa verde and toss together to coat all the chips.
Serve immediately and garnish with cotija cheese, cilantro, and Mexican crema.
I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!
If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy.
I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid.
One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!