Chilaquiles Con Chorizo

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups tomatillos, husked and chopped
• 1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped
• 1/4 cup yellow onion, minced
• 2 garlic cloves, minced
• 3/4 cup chicken broth or 3/4 cup chicken stock
• 2 tablespoons whipping cream
• 3 tablespoons fresh cilantro, minced
• salt and pepper
• 12 -16 stale corn tortillas, thick ones work the best
• vegetable oil (for frying)
• 1 cup chorizo sausage, cooked and drained
• 1/2 medium onion, sliced in thin rings
• 2 cups monterey jack cheese
• crema (garnish)

Recipe

• 1 to prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (in a pinch, i've substituted the whipping cream for equal parts milk and sour cream.) add cilantro, salt and pepper. puree in blender. i like mine to have a little bit of texture.
• 2 pre-heat oven to 350 degrees.
• 3 cut tortillas into sixths. add 1/2 inch of oil to skillet over medium heat. fry tortillas until chewy, but not as crispy as you would for chips. drain on paper towels.
• 4 create a layer of tortillas in a shallow baking dish. top with half the sauce, chorizo, onion and cheese. add remaining sauce. bake 20-25 minutes until the dish is gooey. serve piping hot with crema as garnish.