Receta de chilaquiles verdes

Ingredientes

• 2 pounds tomatillos (husk removed and washed)
• 1 to 3 serrano chile peppers (use less and/or use jalapenos to make less spicy)
• 1/4 of a medium white onion (peeled and left as one piece)
• 3 garlic cloves (peeled and left whole)
• 1/2 cup water
• 1 teaspoon salt (or to taste)
• 12 ounces hard Mexican corn tortilla chips*
• 1 avocado (sliced; optional for garnishing)
• 1/2 cup queso fresco (optional for garnishing)
• 1/2 cup Mexican crema (or 1/2 cup sour cream thinned with a bit of milk, optional for garnishing)
• 1/4 cup finely minced cilantro (optional for garnishing)
• 1/3 cup thinly slice white onions (optional for garnishing)

Preparación

1. 1

   --- Salsa Verde: ---

2. 2

   Boil: To a large saucepan, add the tomatillos, serranos, onion, garlic, cover with enough water to make sure the serranos don't rise up, and boil on high for 10 minutes.

3. 3

   Transfer: Using a tongs, transfer the ingredients to the canister of a blender, discarding the cooking water.

4. 4

   Blend: Add 1/2 cup fresh water and salt to the canister and blend on high speed for about 2 to 3 minutes, or as desired until the salsa is as smooth as desired.

5. 5

   --- Chilaquiles: ---

6. 6

   Simmer: Transfer the sauce to a high-sided wide skillet and heat over medium-high heat until simmer, about 3 to 5 minutes.

7. 7

   Toss: Add the tortilla chips, and pour the sauce over the chips, tossing and stirring to coat as necessary. Make sure all chips get coated. You may not need to use all the chips.

8. 8

   Garnish: Optionally garnish with avocado, queso fresco, crema, cilantro, and white onion as desired and to taste.