Salsa Verde & Chilaquiles

2 1/2 lbs. tomatillos, skinned, rinsed, and cut in halves

1/2 Anaheim chili

1 Pablano chili, with seeds but no stem, cut in half

7 lg. garlic cloves, still in their paper

1 med-lg white onion, skinned and quartered

3 Tbsp avocado oil for broiling 

2 Tbsp avocado oil for simmering

1 – 1 1/2 tsp. Kosher salt

1 bunch cilantro, finely chopped

Lime wedges
Place all produce on parchment covered sheet tray. Drizzle avocado oil over the top and toss to coat. Place tray under a preheated broiler for 10 – 12 minutes or until noticeable dark blisters form on various skins. Remove from broiler and allow to cool slightly in order to handle. 

Peel garlic cloves out from their paper skins. Place these in a blender along with the rest of the roasted produce. Blend until desired consistency, in this case slightly chunky. 

Heat a large sauté pan, containing remaining 2 Tbsp avocado oil, to med-high heat. Pour in the blended sauce which should sizzle and sputter. Stir. Season with salt. Allow to reduce, periodically stirring, over med-low heat until reaches desired consistency. Here I made it scoopable but absolutely not dry. Remove from heat and add some cilantro and lime juice. 

This sauce can be made ahead of time. Cool the sauce and store, covered, in the refrigerator until time to use. Heat and serve over practically anything in your fridge. 😉

Tortilla Chips:

Package of small corn tortillas, each cut into 8 strips

48 oz. canola oil 

Coarse salt
Heat oil in large, heavy pot or Dutch oven to about 400° F. Add the tortilla strips in batches and fry until lightly golden brown. Temp comes down to about 300°F once strips are added so be sure to get the heat back up to 350°F which is the temperature you want to be frying at. Once the strips are removed from the oil, using a mesh spider, place them on a paper towel lined sheet tray where they will continue to brown a bit as well as drain excess oil. Sprinkle kosher salt over the top. 


Salsa Verde

A type of soft cooked eggs (sunny side up, poached, etc)

Sautéed onions, optional 

Fresh Queso Blanco (salty, crumbling white cheese)

Cilantro, finely chopped

Lime wedges
Plate by topping fresh tortilla chips with salsa, sautéed onion, soft-cooked egg, queso blanco, cilantro, and a squeeze of fresh lime juice. 

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