6-8 Corn Tortillas Cut Into 1" bite size pieces
4 Medium Tomatillos
1 Medium Tomato (Roma)
6-8 Chile de Arbol chile pods (stems removed)
1 garlic clove
1/2 Medium Onion (Thinly Sliced)
1 Cup + 2 Tbsp Oil of Choice
1/4 Cup Queso Fresco (Crumbled)
1/4 Cup Sour Cream
4 Tbs Chopped Chilantro
Salt and Pepper to Taste
1) In medium stock pot with hot water, set to boil 2 tomatillos, tomato, and jalapeño. Turn of heat when tomato skins have begun to break from tomato or jalapeño has darkened in color.
2) Fry Tortillas in cup of oil until golden brown. Remove from oil and lay over paper towels to absorb extra oil.
3) Place tomatillos, tomato, and jalapeno in blender along with 3/4 cup of cooking water and add garlic and chile de arbol. Blend on low for 20 seconds, then turn up to medium for another 40 seconds. Remove and set aside.
4) In hot sautée pan add 2 tbs of oil, sliced onions and cubed remaining tamatillos. Sautee until tomatillos start to change in color.
5) Add approximately 1 1/2 cups prepared salsa and season with salt and pepper to taste. Allow mixture to come to simmer and turn down to low. Taste and adjust seasoning as needed.
6) Add crispy tortillas and fold 1/2 of cilantro.
7) Top with Sour Cream, Cheese, and Cilantro as desired.
Chilaquiles are a staple in Mexican cooking. They are vegetarian... unless paired with some fried eggs (wink wink) or fried in lard. However, this easy to make breakfast is delicious, texturally substantial, and more importantly quite nice and spicy! Provecho!