Main
Recipes
Chilaquiles with Roasted Tomatillo Salsa (Marcela Valladolid) Recipe

Chilaquiles with Roasted Tomatillo Salsa (Marcela Valladolid) Recipe

Posted by

Rate It!

Chilaquiles with Roasted Tomatillo Salsa (Marcela Valladolid)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 lb fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
olive oil , as needed
salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed
1/3 cup vegetable oil
10 corn tortillas , cut into eighths , preferably stale ( spread out to dry overnight)
3 cups roasted tomatillo salsa
kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco *** or a mild feta
2 thin slices onion, separated into rings
1/2 cup mexican crema , creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Directions:

Special equipment: 4 individual casserole dishes
To make the salsa:
Preheat the broiler or oven to 550 degrees F.
Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
To make the chilaquiles:
Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
*Cook's Note: Salsa Verde means green sauce and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
**Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	514.27 Kcal (2153 kJ)
Calories from fat	232.33 Kcal
		% Daily Value*
Total Fat	25.81g	40%
Cholesterol	22.65mg	8%
Sodium	1932.74mg	81%
Potassium	650.64mg	14%
Total Carbs	63.22g	21%
Sugars	14.52g	58%
Dietary Fiber	14.78g	59%
Protein	9.19g	18%
Vitamin C	30.1mg	50%
Iron	1.8mg	10%
Calcium	185.9mg	19%

Amount Per 100 g
Calories	97.76 Kcal (409 kJ)
Calories from fat	44.16 Kcal
		% Daily Value*
Total Fat	4.91g	40%
Cholesterol	4.31mg	8%
Sodium	367.39mg	81%
Potassium	123.68mg	14%
Total Carbs	12.02g	21%
Sugars	2.76g	58%
Dietary Fiber	2.81g	59%
Protein	1.75g	18%
Vitamin C	5.7mg	50%
Iron	0.3mg	10%
Calcium	35.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken Marsala Pot Pie

Yukon gold potato, diced 1/2 inch, Onion, chopped and 12 more..
Pork and Pepper Stir Fry

Marinade, Rice wine vinegar, Minced garlic, Brown sugar and 14 more..
Avocado and White Bean Dip

Cannellini beans, rinsed and drained, Hass avocadoes and 6 more..
Enchiladas Verdes

Corn tortillas and 14 more..
Tomato and Tomatillo Gazpacho

Fresh tomatillos, husked, rinsed, and quartered and 7 more..
Roasted Tomatillo Salsa

Tomatillos (about 6 large), papery husks removed, rinsed and 5 more..
Carne en su Jugo (Meat in its Juices)

Fresh tomatillos, husks removed and 11 more..
Roasted Tomatillo Salsa

Fresh tomatillos or 3 (11-oz) cans tomatillos and 5 more..
Chicken Enchiladas with Roasted Tomatillo Chile Salsa (Tyler Florence)

Tomatillos, husked and 38 more..
Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Coarsely chopped onion (about 1/2 medium) and 16 more..