12 oz. of homemade corn tortilla chips
1/3 cup sweet onion, thinly sliced
1/2 cup queso fresco or cotija, crumbled
1 cup refried beans
1 avocado, sliced
4 large bolillo rolls
For a heartier torta, add some chorizo con huevo or shredded chicken to the mix! RECIPE FOR BOLILLOS~Click onto link below.
- 10 to matillos
- 1/4 sweet onion
- 3 to 6 serranos stems removed and sliced
- 2 cloves garlic
- 1 cup water
- salt to taste
- 1 1/2 tablespoons oil of your choice
- 1 more cup water plus 1/2 cup separate
- 2 teaspoons caldo de pollo/chicken base or bouillon granules
- 1/2 teaspoon cumin
- Pinch of Mexican oregano crushed
You Will Also Need
- 12 oz homemade corn tortilla chips
- 1/2 cup queso fresco or cotija crumbled
- 1/3 cup sweet onion thinly sliced
- Other garnishes include
- Cilantro chopped
- Avocado sliced
- Mexican crema
- Pickled Jalapeños
- Refried Beans
- large bolillos
- Remove the husk from tomatillos and rinse off. Transfer to a glass bowl. Add the serranos, onion and garlic. Cover with paper towel and cook on high in microwave for 7 to 9 minutes.
- Carefully transfer salsa ingredients to the blender. Add 1 cup of water and salt to taste. Blend on high until smooth. Strain salsa through a wire mesh strainer. Discard the solids. Straining is optional.
- Preheat 1 1/2 tablespoons of olive oil to medium heat for a few minutes. Add the salsa from blender to the hot pan. Cover and reduce heat slightly because it will pop and boil quickly. Add 1/3 cup of water, chicken base/bouillon and spices. Cook for another 10 minutes. Taste for salt. Yields about 4 cups.
- To assemble chilaquiles: Fold the homemade chips(Totopos) into the warm tomatillo salsa until evenly coated. Transfer to serving dish. Garnish with fresco or cotija cheese, onions, cilantro, avocado and crema.
- Toast bolillo rolls and slice open. Add warm beans, avocado slices, warm chilaquiles, sliced onion, fresco or cotija cheese, jalapeños and Mexican crema.
Tips~ The chips above, I prepared in a skillet with less oil. But this requires more time and constant turning so they don’t burn. I find it much easier to just deep fry them.
Corn Tortilla Chips
40 to 50 corn tortillas
4 to 5 cups canola oil
Sea salt or kosher salt
1. Let your tortillas sit out overnight at room temperature. This will dry them out and help them fry quicker. Slice the tortillas into quarters or into 6 strip like chips.
2. Preheat the oil in a large, heavy pot for 15 to 18 minutes. Line a baking sheet with paper towels. Fry the tortillas in batches for a few minutes, turning as needed. Drain onto lined baking sheet and season lightly with salt while they are still warm. Yields about 2 pounds of chips. Cool completely and store in plastic storage bags for up to 7 days.
For More Tomatillo Salsa Recipes, Click The Link Below!
I had half of a roma tomato that I needed to use up, so I just added it in.
Tips~It would be easy enough not to strain the salsa. The recipe would still be delicious. But I really enjoy the smooth texture of the salsa when I do strain it.
And you could also just simply enjoy the chilaquiles verdes on a plate, with extra salsa, egg on top! My perfect breakfast or brunch meal!