Tomatillo Chilaquiles
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
  • 8 fresh tomatillos, husks removed
  • 2 garlic cloves
  • ½ onion, chopped
  • 2 serrano chiles
  • 2 tbsp olive oil
  • ⅓ cup fresh cilantro, chopped
  • ¼ cup chicken broth
  • ¼ cup vegetable oil
  • 8 corn tortillas
  • Black beans, egg, sliced radish, avocado, and feta cheese for topping
  1. Preheat the oven to 450 degrees F.
  2. Add the tomatillos, garlic, onion, chilies, and olive oil to a baking tray and mix together well.
  3. Roast in the oven for 15 minutes, then remove and cool.
  4. Add to a blender along with the chicken broth and pulse a few times to desired consistency.
  5. Heat the vegetable oil in a medium skillet and cut the tortillas into 8 pieces each. Fry the tortillas until crisp on each side and drain the excess oil on a paper towel.
  6. Top the fried tortillas with the tomatillo salsa, black beans, avocado, egg, sliced radishes, crumbled feta cheese and cilantro.
Recipe by My San Francisco Kitchen at