Tomatillo Chilaquiles
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Ingredients
  • 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
Instructions
  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 https://www.mysanfranciscokitchen.com/tomatillo-chilaquiles/