Ingredients:
For the Green Sauce:
• Tomatillos (about 8-10)
• 2-3 serrano chiles (adjust to taste)
• Fresh cilantro (a handful)
• 2 garlic cloves
• 1/2 white onion
• Salt to taste
• 1/2 to 1 cup chicken broth (adjust for desired thickness)
For the Chilaquiles:
• Corn tortillas (6-8), cut into triangles
• Avocado oil (for frying)
For Toppings:
• Queso fresco, crumbled
• Mexican crema
• Fresh cilantro, chopped
• White onion, chopped
• Sliced avocado
• Fried egg (optional)
• Salsa macha (for drizzling)
Instructions:
1. Make the Green Sauce:
• Boil tomatillos, serrano chiles, garlic, and onion in a pot with water until the tomatillos turn olive green and soften (about 5-8 minutes).
• Drain and transfer the boiled ingredients to a blender. Add fresh cilantro, salt, and chicken broth, and blend until smooth. Set the sauce aside.
2. Fry the Tortillas:
• Heat a generous amount of avocado oil in a skillet over medium heat.
• Fry the tortilla triangles in batches until they are crispy and golden, then drain on paper towels.
3. Combine and Serve:
• Pour the green sauce into a pan and bring it to a simmer. Place the fried tortilla chips on a plate.
• Top with a sprinkle of queso fresco, drizzles of crema, chopped cilantro, chopped onion, sliced avocado, and a fried egg if desired.
• Finish with a drizzle of your delicious salsa macha for an extra kick.
Enjoy your homemade chilaquiles verdes!
