Chilaquiles With Roasted Tomatillo Salsa - cooking recipe

Ingredients

Tomatillo Salsa (Salsa Verde)
1 lb fresh tomatillo
3 fresh serrano chilies
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
olive oil, as needed
salt & freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth, as needed (or more, use vegetable stock if desired)
Chilaquiles
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted tomatillo salsa
kosher salt & freshly ground black pepper
1/2 cup queso fresco, crumbled or 1/2 cup mild feta
2 thin slices onions, separated into rings
1/2 cup Mexican crema, creme fraiche or 1/2 cup sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Preparation

Special equipment: 4 individual casserole dishes (I just used plates!).
To make the salsa: Preheat the broiler or oven to 550 degrees F.
Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 10 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
In the same pan, add the tomatillo salsa and bring to simmer over low heat. (Be careful because it may splatter. I used a splatter screen) Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.