Name: Chilaquiles with roasted tomatillo salsa
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: For the tomatillo salsa (salsa verde); 450 g fresh tomatillos; 3 fresh serrano chillies; 3 garlic cloves, unpeeled; 1 large onion, coarsely chopped; 115g fresh coriander leaves; For the chilaquiles; 70 ml vegetable oil; 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight); 60ml chicken stock or more as needed; For the cooking; 680g roasted tomatillo salsa; Sea salt and freshly ground black pepper; 115g crumbled queso fresco or a mild feta; 2 thin slices onion, separated into rings; 115g Mexican crema, creme fraiche or sour cream; 60g chopped fresh coriander leaves, for garnish; 4 individual casserole dishes; Olive oil, as needed; Salt and freshly ground black pepper