8 tortillas, cut into triangles and from the previous day
vegetable oil
1/2 cups onion, chopped
2/3 cups fresh cilantro, chopped
3/4 cups queso fresco, crumbled
1/3 cups sour cream
Preparation
20 mins
0 mins
Low
In a pot, place the peeled tomatillos and the chiles, and fill with water until they are covered. Place over low heat.
Transfer the tomatillos, the chiles, and 1/3 of the water in which they were cooked to the blender and puree until a sauce forms.
In another large pot, put the sauce, season with salt, and cook over medium heat until it reduces a bit and the flavors concentrate, about 5 minutes. Keep warm.
In a large skillet, put about 1 cm of oil. Fry half of the tortillas until they are slightly golden, about 3 minutes.
Repeat the previous step with the remaining tortillas.
Place the tortillas on paper towels to drain some of the fat.
Leave 1/4 cup of the oil used and return all the tortillas to the skillet.
Add the onion and cover the skillet. Let it cook until translucent, about 4 minutes. Stir occasionally to prevent browning or burning.
Add the sauce and cook, stirring for another 3 minutes.
Serve the chilaquiles and top with cream, fresh cheese, and chopped cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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