Chilaquiles Verdes

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

1 pound tomatillos, (husked and rinsed (about 10 med-large tomatillos)

3 jalapeño peppers (stemmed and seeded)

½ medium white onion

water, (as needed)

½ cup cilantro

2 cloves garlic

1 tablespoon lime juice (about ½ lime)

1 teaspoon kosher salt

12 corn tortillas

4 tablespoons vegetable oil, (for frying)

cotija cheese

chopped cilantro

diced white onions

sour cream or Mexican crema

fried eggs

Instruções

In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.

Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and add more salt as needed.

Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.

Working in batches, heat 2 tablespoons of the vegetable oil in a large sauté pan or skillet over medium-high heat.

Add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying proess with the remaining 2 tablespoons of oil and tortilla wedges.

Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat.

Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema.

Informação Nutricional

• Calorias: 341 kcal
• Gordura Total: 16 g
• Gordura Saturada: 4 g
• Colesterol: 13 mg
• Sódio: 880 mg
• Carboidratos Totais: 46 g
• Fibra Alimentar: 8 g
• Açúcares Totais: 7 g
• Proteína: 8 g