This dish is excellent for breakfast, lunch or dinner. Serves four to six people, depending on appetites.

Chilaquiles With Tomatillo Sauce


1 can (26 oz.) tomatillos
1 jalape


1. Drain the tomatillos. Puree them with the jalapeno, salt, garlic, onion and half of the cilantro in a food processor.

2. Heat 1 tbsp. oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.

3. If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook for 3 to 4 minutes or until it turns a slightly darker color.

4. Add the broth and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper if preferred.

5. Keep warm while assembling the chilaquiles.
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