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
- Preheat the oven to 450 degrees F.
- Add the tomatillos, garlic, onion, chilies, and olive oil to a baking tray and mix together well.
- Roast in the oven for 15 minutes, then remove and cool.
- Add to a blender along with the chicken broth and pulse a few times to desired consistency.
- 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.
- 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/
3.4.3174