4 to 6 servings:
For the chilaquiles:
60 Yellow corn Tortillas
1 onion
4 garlic cloves
1 tin of 2.8 g Tomatillos (Mexican green tomatoes)
4 roasted serrano chilies
1/2 bunch coriander
1 teaspoon of salt
1 ltr. frying oil (sunflower or corn)
To serve:
1 cup of creme fraiche or sour cream
Shepherd‘s cheese
Onion cut into thin rings
pulled cooked chicken (optional)
Drain the tomatillos, rinse under running water and put them in the blender. Add the 4 cloves of garlic, onion, serranos, coriander and salt and mix well.
Heat 2 tablespoons of oil in a large saucepan and bring the tomatillo sauce to a boil while stirring. Remove from the heat.
Cut the corn tortillas into triangles (either quarters or sixths). Heat the liter of oil in a large saucepan and fry the tortilla triangles in portions until they are crunchy. Remove them from the oil and place them in a bowl on a paper towel to soak up the remaining fat. Continue with all remaining tortillas.
Then prepare the chilaquiles by soaking the tortilla chips in the tomatillo sauce in portions. How long you need to soak them in the sauce depends on how crispy or moist you want them to be, so it is important to prepare them in portions. To serve, garnish with some crème fraiche, the onion in rings, the crumbled cheese and the cooked chicken. Enjoy your meal!
