Chilaquiles
2
Garlic cloves
10-12
Tomatillos, cut lengthwise
3
Serrano peppers, cut lengthwise
1/4
Whole white onion, quartered
2 tbsp (6-10 g)
Fresh cilantro, finely diced
1 tbsp (5 g)
Chicken bouillon, powder
2-5 sprigs
Epazote, dried
1 Bag
Yellow corn totilla chips
Dash
Queso fresco and mexican crema, to taste
Dash
Extra virgin olive oil
Instructions
1.
Preheat oven to 400F / 205C. On a sheet tray, place all the vegetables and toss with some olive oil and a dash of salt.
2.
Roast vegetables for 20 minutes, remove and add to a blender with the cilantro.
3.
Mix the chicken bouillon powder with two cups of water and add it to the blender. Blend on high for 10-20 seconds.
4.
Add the created salsa to a roasting pan over medium high heat, add the epazote and cook until almost boiled.
5.
Place a handful of tortilla chips in a serving bowl, top with the hot salsa, add some queso fresco and crema and serve immediately.