Chilaquiles Verdes Roasted Tomatillo Salsa
|For The Chilaquiles:
5 small corn tortillas (per person)
1-2 eggs (per person)
queso fresco, crumbled
roasted tomatillo salsa (see list to the right)
|For The Toasted Tomatillo Salsa:
12 tomatillos, husked and washed
2 jalapeños, seeded and deveined
1 fresno chile, stem cut off
1/4 yellow onion, chunk
4 cloves garlic, peeled
4 green onions
1 tbsp Better than Bouillon + 1 cup hot water (or 1 cup chicken broth)
- Start making the tomatillo salsa by preheating the oven to 425 degrees F. Prep tomatillos, peppers, and yellow onion. I make my salsa medium spicy, but for a mild sauce you can seed and devein all the peppers, or for hot keep at least two peppers whole with the stem cut off.
Toss tomatillos, peppers, and onion with olive oil and salt and place on a baking sheet lined with tinfoil. Peel garlic cloves and wrap them together in tinfoil with a little olive oil and salt and place on the baking sheet. Roast for 30 minutes. Trim ends off green onions and add to roasting pan half way through.
- Transfer roasted veg and all their juices to a food processor or blender. Add 1 tbsp Better than Bouillon to 1 cup hot water and mix well. Add mixture (or 1 cup chicken broth) to food processor with a large pinch of salt. Blend until smooth. Taste and adjust salt, if necessary.
Cut tortillas into quarters using a pizza cutter, for easy cutting. Spray with cooking spray or lightly brush with olive oil. Too much oil will make them soggy. Preheat your air fryer to 390 degrees F and fry chips for 7 minutes in batches of 20 chips (or 5 tortillas). Sprinkle with salt. If you do not have an air fryer you can bake your chips or use store bought.
- Warm up a cup or so of the tomatillo salsa in a sauce pan over medium heat. Add chips to the sauce and stir to coat, adding more sauce if necessary. Simmer until chips just start to soften, but still have some crunch to them. You may have to work in batches depending on your many people you’re feeding.
- Transfer to a serving plate and top with eggs any style (I like sunny side up), crumbled queso fresco, and fresh cilantro and green onion. Serve with avocado, lime wedges, and a side of rice and beans.