Chilaquiles Verdes

Ingredients

• 1 pound tomatillos, (husked and rinsed (about 10 med-large tomatillos))
• 3 jalapeño peppers, (stemmed and seeded)
• ½ medium white onion
• water, (as needed)
• ½ cup cilantro
• 2 cloves garlic
• 1 tablespoon lime juice ((about ½ lime))
• 1 teaspoon kosher salt
• 12 corn tortillas
• vegetable oil, (for frying)
• cotija cheese
• chopped cilantro
• diced white onions
• sour cream or Mexican crema
• fried eggs ((optional))

Steps

1. 1

   In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.

2. 2

   Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and add more salt as needed.

3. 3

   Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.

4. 4

   Fill a large sauté pan or deep skillet with about 1-2 inches of oil and heat over medium-high heat until the temperature reaches at least 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.)

5. 5

   Working in batches, add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying process with the remaining tortilla wedges.

6. 6

   Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat.

7. 7

   Carefully pour off the frying oil and wipe out the pan (or grab a clean one). Add all the fried tortillas back to the pan and pour the salsa verde over them. Gently toss together to coat.

8. 8

   Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with a fried egg if desired.