Ingredients:
2 cups tomatillos, husked and chopped
1/2 cup poblano chiles or 1/2 cup new mexico peppers, roasted and chopped
1/4 cup yellow onions, 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 sausages, cooked and drained
1/2 medium onions, sliced in thin rings
2 cups monterey jack cheese
crema ( garnish)
Directions:
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.
Pre-heat oven to 350 degrees.
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.
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.
Servings: 4
Time preparation: 30 min.
Time total: 65 min.