Tacos accompanied by Roasted Tomatillo Salsa

Ingredients:

Tomatillo Salsa (Salsa Verde*):
1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed

Chilaquiles:

1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Directions:

Step No.1

Unique apparatus: Four separate casserole dishes

Step No.2

To prepare the salsa:

Step No.3

Set the oven or broiler to 550 degrees Fahrenheit.

Step No.4

To get rid of the stickiness, remove the tomatillos' husks and give them a quick rinse in warm water. Transfer the tomatillos, garlic, onion, and chiles to a baking sheet. Add a small amount of olive oil, salt, and pepper to taste.

Place the veggies on a rack that is one or two inches from the fire and cook, turning them once, for five to seven minutes, or until they are tender and beginning to caramelize. Once the temperature is low enough to handle, remove the tops from the chiles and peel the garlic.

Place all the grilled ingredients in a blender and process until smooth, adding the fresh cilantro last. Add 1/4 cup of chicken broth and mix until well combined. If more broth is required to get the right consistency, add it.

Step No.5

How to prepare chilaquiles:

Step No.6

Fill a big sauté pan with about 1/3 cup vegetable oil and heat it to medium. Working in two or three batches, add the tortillas to the hot oil and cook until lightly browned and almost crisp. After removing the tortillas from the oil, drain them on paper towels. Use a paper towel to wipe the pan.

Step No.7

Add the tomatillo salsa to the same pan and cook over low heat. Add the tortillas and simmer for about 5 minutes, or until they are soft but not mushy. To taste, add salt and pepper for seasoning. Distribute the blend among four distinct casserole pans. Add the onion rings and cheese crumbles on top.

Step No.8

Cook's Note: Salsa Verde means "green sauce" and is usually made with tomatillos, green chiles, and cilantro. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro, and serve right away. You may either make it fresh yourself or get it in cans at most supermarkets.

Step No.9

A tiny green fruit called a tomatillos is covered in a husk that resembles tissue paper. Before they are ripe and the husk turns brown, they should be used while still green. Peel the husk, wash, and pat dry the fruit before using. (Seeding is not required.) The majority of supermarkets carry these.

Step No.10

Chef's Remark: A Mexican brunch dish called chilaquiles was created to utilize up leftovers. It is created using salsa verde and day-old tortillas that have been chopped or shredded into chips. Together, they heat until the tortillas are just starting to soften. You can eat cholaquiles by themselves or with eggs, shredded chicken, or beans.

Step No.11

Cook's Note: Fresh Mexican queso fresco is mild and white, and it has a texture similar to that of fresh farmer's cheese in the US. You may purchase queso fresco online, in Latin specialty stores, and in many supermarkets. You can use a mild feta cheese in its place.

More detail of recipes:https://www.foodnetwork.com/recipes/marcela-valladolid/chilaquiles-with-roasted-tomatillo-salsa-recipe-1948902