Cooking Instructions
Ingredients: For the salsa verde:
10 tomatillos, husked and rinsed
2 serrano chiles (or to taste)
¼ onion
1 garlic clove
½ cup cilantro
Salt to taste
For the chilaquiles:
8 corn tortillas, cut into triangles
Oil for frying
½ cup Mexican crema
½ cup crumbled queso fresco
2 eggs or shredded chicken (optional)
Sliced onion and cilantro for garnish
Instructions:
Boil tomatillos, chiles, onion, and garlic for 8–10 minutes. Blend with cilantro and salt until smooth.
Fry tortilla pieces until crisp and golden; drain on paper towels.
In a skillet, heat the salsa and toss in the tortillas until coated but still slightly crunchy.
Serve immediately topped with crema, cheese, onion, and cilantro. Add eggs or chicken if desired.