12 Maria and Ricardo´s Organic Yellow corn tortillas
1 pound tomatillos, husked and rinsed (about 10 med-large tomatillos)
3 jalapeños, stemmed and seeded
½ medium white onion
water, as needed
½ cup cilantro
2 cloves garlic
1 tablespoon lime juice (about ½ lime)
1 teaspoon kosher salt
4 tablespoons vegetable oil, for frying
Diced White Onions
Sour Cream or Mexican Crema
In a medium pot, combine the tomatillos, jalapeños, quartered onion, and enough water to completely cover them. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 8 minutes.
Using a slotted spoon, carefully transfer the tomatillos, jalapeños, and onion to a blender. Add the fresh cilantro leaves, garlic, lime juice, and salt. Blend until you have a smooth salsa verde. Taste and adjust the salt as needed.
Stack the Maria and Ricardo´s Organic Yellow corn tortillas on top of each other and cut them into small triangle wedges. Line a large plate with paper towels and set it aside.
In a large sauté pan or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add half of the tortilla wedges and fry for about 8 minutes, stirring occasionally, until they become crispy. Transfer the fried tortillas to the lined plate to drain. Repeat the frying process with the remaining 2 tablespoons of oil and the remaining tortilla wedges.
Once all the tortillas are fried and crispy, return them to the pan.
Pour the prepared salsa verde over the crispy tortillas. Gently toss everything together to evenly coat the tortillas with the salsa verde.
Serve the green chilaquiles immediately, garnished with crumbled Cotija cheese, fresh cilantro leaves, sliced onions, and a drizzle of Mexican crema.
Enjoy this delicious and authentic green chilaquiles dish!