Fabian's Chilaquiles
"I learned to cook this dish from a man who cooked for my husband and me when we were staying in Mexico. It was our favorite breakfast dish, so I asked him to show me how he makes it (as I took notes). I hope you enjoy it as much as we do!"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 10 fresh tomatillos
- 1⁄4 garlic clove, minced
- 1⁄8 cup onion, finely chopped
- 8 corn tortillas, chopped into 1-inch squares
- 1⁄4 cup olive oil
- salt
- 1 teaspoon dried oregano
- Cotija cheese
directions
- Boil 10 tomatillos in water until tender.
- In a frying pan, heat oil. Add tortillas & stir constantly.
- Place tomatillos, garlic & about 2 T onion in a blender with about 3/4 C water (from cooking tomatillos).
- Add salt to taste, & oregano & blend thoroughly.
- Add remaining onion to cooked tortillas in frying pan & cook until translucent. Season with salt.
- Add tomatillo mixture to frying pan & stir. Cover with lid & continue to cook on medium high heat until liquid is absorbed by tortillas. Taste & season with salt if needed.
- Sprinkle with Cotija cheese. Serve immediately, while warm.
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RECIPE SUBMITTED BY
I live in Morro Bay, California, about 1/2 a mile from the beach, 20 minutes from San Luis Obispo, California. It's just my husband, Paul, our little Schnoodle, Zenqi and me. Paul and I cook as much as possible together. He calls himself my "soux chef," and does an excellent job of all the chopping, preparing, veggie & meat washing & measuring. I select the recipes, coordinate the menu, do the shopping, concentrating, cooking, adjusting of recipes, & plating. We make a great team & have a lot of fun. Not to mention, we have some excellent meals & wine. The only thing we don't have down very well is the timing, so we end up eating VERY late at night sometimes. Oh well, maybe some day we'll perfect that part. In the meantime, we'll enjoy the process. This is what we do since we're not into TV (except for Gray's Anatomy, of course), really, and we don't have kids.
