Chilaquiles

Using tomatillos, Mexican Green Tomatoes gives this meal a superb texture especially with the hit of serrano chilies.

Cook Time 35

Total Time 35

Servings people

Heat the oil in a large skillet over moderate heat and fry the tortilla strips a few at a time until crisp but not browned, adding more oil if needed.
18 large corn tortillas, 1/4 cup vegetable oil
Drain on paper towels.
Combine the tomatillos with their liquid, onion, chilies, and cilantro in an electric blender or food processor and process until smooth.
1 can tomatillos, 1 small onion, 4 sprigs cilantro, 3 large serrano chilies
Cook the puree in the remaining oil in the skillet for 2 to 3 minutes.
Season with salt and pepper and remove from the heat.
Salt
Place about a third of the sauce in the bottom of a lightly greased baking dish, top with half the tortilla strips and half the cheese.
1 cup Monterey jack
Repeat.
Add the beef stock and bake in a preheated 350F (180C) oven for 30 minutes.
1/2 cup beef stock