Chilaquiles Suizos (Swiss-Style Chilaquiles)
Inspired by the creamy tomatillo salsa used in enchiladas suizas, these chilaquiles suizos are sure to become one of your new favorite Mexican breakfasts!
Ingredients
- 1 lb tomatillos, husked and washed (about 450g or 5 medium-large tomatillos)
- 1/2 medium white onion, cut into large chunks (about 5 oz or 135g)
- 1 serrano pepper
- 1 clove garlic
- 5-7 large epazote leaves
- salt to taste (I used about 2 tsp)
- 1/4 cup Mexican cream (sour cream can be substituted)
- 1/2 cup vegetable oil I use safflower
- 8 corn tortillas (about 6 inches in diameter)
Instructions
- In a large stock pot over medium-high heat, place tomatillos, onion, garlic, serrano pepper, and epazote. Cover with water. Simmer covered until tomatillos and chiles begin to change color and soften, about 15-20 minutes.
- Remove veggies from pot and place in a blender, add salt to taste and allow to cool slightly. Add Mexican cream and blend until smooth.
- In a large non-stick skillet, heat vegetable oil over medium heat, 2-3 minutes
- Gently fry each tortilla for about 45-50 seconds per side, or until golden and crunchy. Remove to a paper towel lined plate and repeat the process for the remaining tortillas.
- Using the remaining oil in the skillet for frying tortillas, gently fry the tomatillo sauce, about 5 minutes.
- Tear the tortillas into large pieces by hand and put them in the sauce. Stir them so that they are completely covered.
- Remove from the pan, divide evenly among the 4 plates, and top with favorite toppings. Serve immediately.
Notes
Optional toppings: Mexican or sour cream, shredded cheese (I use queso cincho or fresco, but manchego would also work), shredded chicken, diced onion, sliced avocado, grilled steak, or fried eggs.