Recipe: Chilaquiles verdes and tomatillo salsa from SOL Cocina

Posted: Updated:
By Erin Kennedy By Erin Kennedy

SOL Mexican Cocina
15323 North Scottsdale Road, Suite 195
(Scottsdale Quarter in Scottsdale)
 (480) 245-6708


~     Tomatillo Salsa (recipe follows)
~  fried tortilla chips
~     crumbled Queso Fresco
~     Crema
~     Cotixa Enchilada
~ Huevos Mexicanos - eggs scrambled with onion, tomato, nopales and cheese
~     Diced onions & cilantro mix
1.    Heat oil in 10-inch frying pan
2.    Add a couple handfuls of fried tortilla chips and cook and stir to heat through
3.    Add 2 cups Tomatillo Salsa, and cook and stir until softened
4.    Toss with 3/4 cup queso fresco cheese
6.    Spoon into 2 bowls
7.    Top with 1 spoonful Huevos
8.    Squeeze crema over the top
9.    Scatter cotixa, onions and cilantro over the top

Choose very firm tomatillos with their papery husks intact. Before using, remove the husk and wash off the sticky film that remains under cold running water.
Makes about 4 cups
12 medium  tomatillos
2 cloves garlic, peeled
1 white onion, peeled, cut into 1-inch chunks
2-4 large jalapeno or serrano chiles, stemmed and cut into 1-inch pieces
1 tablespoon kosher salt
1/4 bunch cilantro,  chopped
1. Remove the papery husks from the tomatillos and wash under cold running water. Place in a 1 1/2 -quart saucepan along with the garlic, onion, jalapeno, and salt.
2. Add just enough water to barely cover the vegetables and quickly bring to a boil over high heat. Boil the vegetables until the tomatillos have just begun to soften, and the tip of a knife can be inserted, about 5 minutes; do not overcook.
3. Drain off the cooking water and discard. Transfer the contents of the saucepan to a food processor.
4. Pulse the tomatillos and the cilantro until a thick, textured sauce forms. A little chunky texture is nice in this salsa, though you may prefer to puree it completely.