To make Salsa Verde: Bring large pot of water to a boil. Add tomatillos and onion, and boil 10 minutes, or until vegetables are soft to the touch. Drain, transfer to blender, and blend with jalapeño and cilantro until smooth.

Chilaquiles
Serves 8
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Salsa Verde
  1. 2 ½ lb. fresh tomatillos, papery husks removed
  2. ½ yellow onion, peeled
  3. 2 jalapeño chiles, stemmed
  4. ½ cup cilantro leaves
Guacamole
  1. 2 avocados, halved, pitted, and flesh scooped out
  2. 1 Tbs. chopped cilantro
  3. ⅛ tsp. olive oil
  4. 1 ½ tsp. lemon juice
  5. 1 small tomato, finely diced
  6. ¼ red onion, finely diced
Pico de Gallo
  1. 5 medium tomatoes, finely diced
  2. ½ small onion, finely diced
  3. ¼ cup chopped cilantro
  4. 2 Tbs. lime juice
Chilaquiles
  1. 2 Tbs. olive oil
  2. 2 16-oz. pkg. extra-firm tofu, drained and crumbled
  3. 6 cups tortilla chips
Instructions
  1. 1 | To make Salsa Verde: Bring large pot of water to a boil. Add tomatillos and onion, and boil 10 minutes, or until vegetables are soft to the touch. Drain, transfer to blender, and blend with jalapeño and cilantro until smooth.
  2. 2 | To make Guacamole: Mash avocados, cilantro, oil, and lemon juice in medium bowl. Stir in tomato and onion, and season with salt and pepper, if desired.
  3. 3 | To make Pico de Gallo: Combine all ingredients in medium bowl, and season with salt and pepper, if desired.
  4. 4 | To make Chilaquiles: Heat oil in Dutch oven over medium heat. Add tofu, and season with salt and pepper, if desired. Sauté 1 to 2 minutes. Stir in 2 cups Salsa Verde, then tortilla chips. Stir in 2 more cups Salsa Verde, and cook 2 to 3 minutes, or until heated through. Serve with Guacamole and Pico de Gallo.
Adapted from www.vegetariantimes.com
Mexipes https://www.mexipes.com/