A recipe for Chilaquiles Verdes (Green Chilaquiles) from the cookbook, Best of Mexican Cooking. Freshly fried tortillas are coated in a homemade tomatillo salsa and topped with shredded chicken, crumbled queso fresco, onion slices, and a drizzle of Mexican crema.
Place the tomatillos in a large saucepan, add water to cover, and set it over medium heat.
Bring to a simmer for 10 to 15 minutes, or until the tomatillos turn yellow-green. To avoid bitterness, do not use high heat or overcook. Turn off the heat and leave the tomatillos in the warm water for about 10 minutes.
Remove them from the water and set them aside to cool, reserving 1/2 cup of the cooking water. Tomatillos need to be cold before blending to avoid developing bitterness.
In a comal or nonstick skillet, roast the serrano peppers with the garlic.
Transfer the tomatillos to a blender with the peppers, garlic, and cilantro. Add the reserved cooking water and blend until smooth. It should not be watery.
In a saucepan over medium heat, pour in the tomatillo salsa and chicken bouillon and simmer for 15 minutes. Taste and add salt (if using) or more water if necessary.
Turn off the heat and keep the sauce covered with a lid until ready to use.
To make the Chilaquiles:
Heat the oil in a deep saucepan or cast-iron skillet over high heat. When the oil starts bubbling, add the tortilla triangles, one handful at a time. Do not overcrowd the pan and take care to avoid burns.
When the chips are golden brown, transfer them to a paper towel-lined plate to remove ecess fat. Repeat until all tortilla chips are fried, then set aside.
Drown a handful of chips in the warm salsa for 1 or 2 seconds only (they need to stay crispy).
Place the drowned chips onto four plates and add the chicken. Drizzle each with additional sauce.
Top each plate with queso fresco, two onion slices, and Mexican crema.