Chilaquiles with Salsa Verde

Name: Chilaquiles with Salsa Verde
Yield: 10
Ingredients: 2.0lb Tomatilloshusks removed; 3.0each Jalapenosor more depending on spice level; 1.0piece Onions, whitelarge; 5.0piece Garlic cloves; 1.0cup Cilantro; 2.0Tbsp Lime juice; 2.0tsp Salt; 30.0each Corn tortillascut into 6 triangles each; 1.0cup Vegetable oil; 2.0cup Cotija cheesecrumbled; 1.0cup Onions, whiteminced; 1.0cup Fresh cilantrominced; 20.0each Eggs, poached; 0.5cup Mexican Crema; 0.5cup Hellmann's Tajin Chili Lime Dressing; 1.0Tbsp Lime juice; 0.5tsp Salt

Crunchy tortillas are coated in a tangy, homemade tomatillo sauce and topped with crumbled Cotija cheese, fresh herbs, and perfectly cooked eggs. A drizzle of chili lime dressing ties it all together.

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Preparing the salsa verde

Tomatilloshusks removed 2.0 lb
Jalapenosor more depending on spice level 3.0 each
Onions, whitelarge 1.0 piece
Garlic cloves 5.0 piece
Cilantro 1.0 cup
Lime juice 2.0 Tbsp
Salt 2.0 tsp

Cooking the chilaquiles

Corn tortillascut into 6 triangles each 30.0 each
Vegetable oil 1.0 cup
Cotija cheesecrumbled 2.0 cup
Onions, whiteminced 1.0 cup
Fresh cilantrominced 1.0 cup
Eggs, poached 20.0 each
Mexican Crema 0.5 cup
Hellmann's Tajin Chili Lime Dressing 0.5 cup
Lime juice 1.0 Tbsp
Salt 0.5 tsp

Summer

Spring

Winter

Autumn

Chilaquiles

Fall

Corn Tortillas

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Preparation

Preparing the salsa verde
15 minutes
- In a large saucepan, add the tomatillos, jalapeños, onion, and garlic. Add enough water to cover the vegetables, bring to a boil, and simmer for 10-12 minutes.
- Remove the vegetables with a slotted spoon and transfer them to a blender along with the cilantro, lime juice, and salt. Pulse until a coarse salsa is formed. Set aside.
Cooking the chilaquiles
35 minutes
- Working in batches if needed, heat a large frying pan with oil and add the cut tortillas. Gently fry for 6-8 minutes, or until golden brown, stirring once or twice. Remove to a wire rack.
- Wipe the excess oil from the pan. Add the fried tortillas back to the pan with the reserved salsa verde and gently stir until the tortillas are well coated and heated through, about 3-4 minutes.
- Remove the tortillas from the pan and top with Cotija cheese, white onion, cilantro, and fried or poached eggs.
- In a small bowl, mix together the Mexican crema, Hellmann's Tajin Chili Lime Dressing, lime juice, and salt. Drizzle on top of the chilaquiles for serving.
- For the best texture, fry the tortillas until crispy before adding the salsa to prevent them from becoming too soggy.