Chilaquiles Verdes
Chilaquiles are the original Nacho!
Servings 4 Servings
Ingredients
For Pickled red Onions
- 1 large red onion sliced into thin strips
- 1-2 serrano peppers thinly sliced
- 1/3 teaspoon crushed Mexican oregano
- Pinch of fresh cracked pepper
- Juice of 1 lime
- 1/3 cup white distilled vinegar
- 1/3 cup water
- Salt to taste I start with 1/2 teaspoon
For Salsa
- 5 large tomatillos remove husk and rinse
- 2 serrano peppers stems removed
- 1/2 cup cooking liquid
- 1 teaspoon chicken bouillon powder or chicken base optional
- Salt to taste
You Will Also Need
- 12 oz queso panela or fresco sliced
- Mexican crema to taste
- cilantro chopped
- Pickled red onions to taste
Instructions
- In a glass bowl, combine all of the ingredients for the pickled red onions. Stir well to combine, taste for salt. Cover and set aside. Stir now and then.
- Peel the husk from the tomatillos and rinse under lukewarm water. Transfer to a pot with chile serrano, cover with water and bring to a boil. Reduce heat and cook for 7 to 10 minutes, remove from heat and let cool slightly.
- In a large skillet, preheat 2 tablespoons of oil to medium for a few minutes. Drain all of the water from tomatillo/chile mixture, reserving 1/2 a cup liquid. Transfer to the blender, add reserved cooking liquid, chicken bouillon and salt to taste. Blend on high until smooth.
- Pour salsa into hot skillet. When salsa comes to a boil, reduce heat add cheese slices and cook for 2 to 3 minutes. Divide the previously fried chips into 4 shallow bowls, then divide the salsa/cheese mixture over chips. Or go traditional and toss the chips in the warm salsa in the skillet. Divide onto plates and garnish with, crumbled cheese, crema, pickled red onions and cilantro. Serve right away.
Notes
Homemade Mexican Crema Recipe
1 cup heavy cream,
1 cup sour cream,
pinch of salt, In a glass bowl, combine all the ingredients. Whisk until smooth. Cover and let sit at room temperature for 3 hours. Refrigerate for 5-6 days.
1 cup sour cream,
pinch of salt, In a glass bowl, combine all the ingredients. Whisk until smooth. Cover and let sit at room temperature for 3 hours. Refrigerate for 5-6 days.