Chilaquiles
February 7, 2012 11:16AM
Chef Mark Mendez created a dish of chilaquiles, at Vera, located at 1023 W. lake Street in Chicago. | Al Podgorski~Chicago Sun-Times
Updated: March 9, 2012 8:04AM
MAKES 2 SERVINGS
1 pound tomatillos, husks removed, rinsed and 2 to 4 cloves garlic 2 serrano chiles 1 cup cilantro leaves Juice of two limes 2 cups tortilla chips 4 eggs Sour cream 1 Avocado
dried then cut in half
Place tomatillos, garlic, onion and chiles on tray and put under broiler. Cook until slightly blackened. Allow to cool, then puree with cilantro and lime juice.
In a saute pan on medium heat put tomatillo salsa and tortilla chips, cook until chips are soft and most of salsa is absorbed. Serve with fried eggs, avovado and sour cream, as desired.
Adapted from
Mark Sanchez, Vera
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