Chilaquiles Verdes with Tomatillos

Salsa Verde Sauce

1. Cover tomatillos in lightly salted water and boil for 7 – 15 minutes depending on your preference. Lower cooking time will result in a slightly more acidic flavor, while increased cooking time will make the flavor fuller.
2. Blend tomatillos, chilies, onion, and basil in a blender until smooth
3. Heat vegetable oil and add the sauce. Cook for 4-5 minutes, stirring occasionally to make sure it does not stick.
4. Add in chicken stock and cook the mixture for a minute or two more.
5. Set sauce aside until tortillas are cooked.

Fried tortilla pieces, basil, and cheese:

1. Cut dried tortillas into pieces of 6.
2. Heat enough vegetable oil to fry the tortillas in
3. Fry tortillas, and make sure to remove them before they get color. Fry the tortilla pieces in multiple batches, so that all of the pieces are fried evenly.
4. Drain well and place on a papered plate
5. Fry 2-3 basil leaves per plate you are making – these should only get 30 – 60 seconds before going out of the fryer. Set aside.
6. Crumble one pile of queso fresco and add in small bunches to the fryer. This is best done by lowering a sieve or other metal implement into the oil, so you can control the time they get in the oil.
7. Fry the queso until lightly golden. It will create small bunches – this is what you want. Set aside.

Finalizing the chilaquiles:

1. Heat up the sauce that you set aside until it boils.
2. Add in the tortillas and cook for another 6 – 8 minutes until most of the sauce has been absorbed into the tortilla pieces. Make sure to stir, as the tortillas will stick and burn to the bottom of the pan/pot.
3. Spoon up chilaquiles in each bowl; add a spoonful of crema, a couple of slices of avocado, and some fresh queso fresco. Garnish with fried basil leaves and fried queso fresco.
4. Serve while warm, and buen provecho!