Chilaquiles with Homemade Salsa Verde
- 2 lb Tomatillos
- 4 Garlic Cloves
- 1/2 Onion
- 2 Serrano Chile
- Salt to taste
- 1 tbsp Olive Oil
- 1 handful Cilantro
- Bring a pot of water to a boil. Husk the tomatillos and place them in the boiling water along with the chiles. Cook for about 10 minutes, or until the tomatillos change from bright green to yellow green.
- While the tomatillos are boiling, sauté half of the garlic and onion with olive oil in a hot pan. You can also sauté a minced jalapeño for a little extra spice. This will be added to your salsa verde after it is blended.
- Once the tomatillos and chiles are cooked, blend them with the remaining half of the raw onion and garlic. Add water to the salsa if it is too thick. Add cilantro if desired and salt to taste. In the van I use a small hand blender and blend everything directly inside a wide-mouth mason jar. This method works really well, just be mindful of the occasional splash.
- Once the sauce is fully blended, add the sautéed garlic and onion from the pan. Store in a mason jar for 2 weeks maximum.
- Start with a bed of tortillas chips.
- Add your desired protein: eggs, chicken, tofu.
- Pour salsa verde over the entire plate. Don’t be afraid to smother them! The more sauce the better.
- Garnish with a side of beans, queso fresco, onions, or avocado.