CHILAQUILES

Servings: 4

Ingredients:

16 corn tortillas cut into wedges

1/2 quart oil, to fry tortilla wedges

1lb tomatillos

2 jalapenos, seeded and deveined

1/5 onion

2 small garlic cloves peeled

queso fresco

crema fresca

Directions:

1. Fry tortillas:

• heat oil in a large and heavy sauce pan to 350 degrees
• in small batches, fry the tortilla wedges until crisp
• remove from heat and drain on paper towels

2. Prepare Sauce:

• in small stock pot peeled tomatillos, jalapenos, onion and garlic cover with water and boil on medium until softened, about 15 minutes.
• blend cooked ingredients until liquefied
• sift sauce

4. Make Chilaquiles:

• add 2 tbsp. vegetable oil to large sauce pan,  let oil heat through then add tomatillo sauce
• bring sauce to a boil then down to medium-low heat cover pot and let sauce simmer for 15 minutes
• add tortilla wedges to sauce, let the tortillas soak in sauce for 5-10minutes ONLY
• serve immedietly topped with crema and queso fresco