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tomatillo

delicious tostada chilaquiles.

June 21, 2020 by Becky Spoon

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Tostada Chilaquiles
Tostada Chilaquiles

These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!

delicious tostada chilaquiles.

Tostada Chilaquiles
Tostada Chilaquiles

I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.

Hatch Green Chile
Hatch Green Chile
Green Chile
Green Chile

We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!

delicious tostada chilaquiles.

tostada chilaquiles

There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.

You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

Fried Egg Quesadilla
Fried Egg Quesadilla

These are delicious!

Here’s the recipe! Hope you make it soon!

Tostada Chilaquiles

Print Recipe
Course Breakfast, brunch
Cuisine Mexican
Servings 4

Ingredients
  

For the Hatch Green Chile Sauce

  • 2 tbsp vegetable oil
  • 1/2 – 1 medium onion, finely chopped
  • 2-3 garlic cloves, minced or grated
  • 1 tbsp all purpose flour
  • 2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
  • 2 cups water
  • 1/4-1/2 tsp ground cumin
  • 1/4 tsp dried Mexican oregano
  • 1/2 tsp salt (or to taste)

For the Tomatillos Sauce

  • 4 lbs tomatillos, husked and rinsed
  • 1 large jalapeno, stemmed
  • 2 cups cilantro leaves and stems chopped
  • 1/4 cup garlic cloves
  • salt
  • pepper

For the Assembly

  • 1/4 cup canola oil
  • 1 small onion, thinly sliced
  • 12 6 inch tostadas
  • 4 large eggs
  • 1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
  • sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish

Instructions
 

For the Green Chile Sauce

  • Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
  • Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
  • Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
  • For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the Tomatillo Sauce

  • In a large saucepan, combine the tomatillos and jalapeño 
and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.

For the Assembly

  • In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at 
a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to 
a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
  • In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
  • Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco 
and cilantro sprigs and serve with the remaining salsa.
Keyword breakfast, brunch, eggs, green chile, mexican food, tomatillo, tortillas, tostadas
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Filed Under: Breakfast/Brunch Tagged With: breakfast, breakfast tostados, brunch, Chilaquiles, hatch green chile, mexican food, tomatillo, tortillas, tostada

The Best Roasted Tomatillo Salsa

February 25, 2020 by Becky Spoon

Roasted Tomatillo SalsaJump to Recipe
Roasted Tomatillo Salsa
Roasted Tomatillo Salsa

This Roasted Tomatillo Salsa is one of my favorite salsa’s. It really is the best. I like it with some heat but not to the point that I cry when I eat it! LOL!! You know how that is with some salsas. Luckily, you can adjust the heat with the number of Jalapeno or Serrano Chile’s you add.

Are you familiar with tomatillos? Here’s a brief explanation.

The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes, particularly salsa verde.

  • Wikipedia

The Best Roasted Tomatillo Salsa

Tomatillos can be used in their raw state or roasted for a salsa which i did.

Along with the tomatillos, I roasted garlic and onions to add to the salsa. Ijust drizzled them with a little olive oil before placing in the oven.

The Best Roasted Tomatillo Salsa

I served the salsa with my Red Chile Carne Asada Tacos and it was the perfect condiment! Here’s the link for those tacos that you also want to make! Really easy and delicious!

Red Chile Marinated Carne Asada
Red Chile Marinated Carne Asada
Red Chile Marinated Carne Asada
Red Chile Marinated Carne Asada

The Best Roasted Tomatillo Salsa

I also roasted the onions, garlic and jalapenos before processing all of the ingredients! This is a great Salsa Verde! Enjoy!

Roasted Tomatillo Salsa

Print Recipe
Course Condiment, Salsa
Cuisine Mexican

Ingredients
  

  • 1 lb tomatillos, husk removed and rinsed
  • 1/2 medium white onion, halved
  • 1-2 jalapenos or Serrano's
  • 2 whole garlic cloves, peeled
  • 1/4 cup fresh cilantro
  • 1/4 cup water
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • juice of one lime

Instructions
 

  • Turn your broiler on and roast the tomatillos, chile(s), onion and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Season with salt, usually 1/2 teaspoon.
Keyword condiment, mexican food, roasted, roasted tomatillo sauce, salsa, tomatillo
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Filed Under: Salsas Tagged With: mexican food, salsa, tomatillo

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