1teaspoonchicken bouillon powder or chicken baseoptional
Salt to taste
You Will Also Need
12ozqueso panela or frescosliced
Mexican cremato taste
cilantrochopped
Pickled red onionsto 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 Recipe1 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.