Cini Chilaquiles
Serving Size: 4
Ingredients
Salsa Verde
- 1 lb tomatillos (about 10 medium-large), husked and rinsed
- 3 jalapeño or serrano peppers, stemmed and seeded
- ½ medium white onion
- Water, as needed
- ½ cup cilantro
- 2 cloves garlic
- 1 tbsp lime juice (about ½ lime)
- Salt, to taste
Chilaquiles
- 12 corn tortillas
- 4 heaping tbsp beef tallow or lard
For Serving
- Cotija cheese
- Chopped cilantro
- Diced white onions
- Sour cream or Mexican crema
- Fried eggs
- CINI Sauce
Instructions
- Make the salsa verde
- In a medium pot, add tomatillos, peppers, onion, and enough water to cover them.
- Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.
- Transfer the tomatillos, peppers, and onion to a blender. Add cilantro, garlic, lime juice, and salt to taste. Blend until smooth.
- Prepare the tortillas
- Stack tortillas and cut them into equal triangles by slicing them into eighths.
- Line a large plate with paper towels and set aside.
- Fry the tortillas
- Heat 2 heaping tbsp beef tallow or lard in a large pan over medium-high heat.
- Add half of the tortilla wedges and fry for about 8 minutes, stirring occasionally, until crispy.
- Transfer to the paper towel-lined plate.
- Repeat with the remaining fat and tortillas.
- Assemble the chilaquiles
- Return all fried tortillas to the pan and pour the salsa verde on top.
- Gently toss to coat evenly.
- Plate and top
- Transfer the chilaquiles to serving plates.
- Top with cotija cheese, cilantro, onions, crema, fried eggs, and a drizzle of CINI Sauce.
- Serve
- Enjoy immediately while hot.
