Chilaquiles

Name: Chilaquiles
Ingredients: 2 1/2 lb. fresh tomatillos, papery husks removed; 1/2 yellow onion, peeled; 2 jalapeno chiles, stemmed; 1/2 cup cilantro leaves; 2 avocados, halved, pitted, and flesh scooped out; 1 Tbs. chopped cilantro; 18 tsp. olive oil; 1 1/2 tsp. lemon juice; 1 small tomato, finely diced; 1/4 red onion, finely diced; 5 medium tomatoes, finely diced; 1/2 small onion, finely diced; 1/4 cup chopped cilantro; 2 Tbs. lime juice; 2 Tbs. olive oil; 2 16-oz. pkg. extra-firm tofu, drained and crumbled; 6 cups tortilla chips

17 ingredients

12 steps

Ingredients

2 1/2 lb. fresh tomatillos, papery husks removed
1/2 yellow onion, peeled
2 jalapeno chiles, stemmed
1/2 cup cilantro leaves
2 avocados, halved, pitted, and flesh scooped out
1 Tbs. chopped cilantro
18 tsp. olive oil
1 1/2 tsp. lemon juice
1 small tomato, finely diced
1/4 red onion, finely diced
5 medium tomatoes, finely diced
1/2 small onion, finely diced
1/4 cup chopped cilantro
2 Tbs. lime juice
2 Tbs. olive oil
2 16-oz. pkg. extra-firm tofu, drained and crumbled
6 cups tortilla chips

Directions

1

To make Salsa Verde: Bring large pot of water to a boil.
2

Add tomatillos and onion, and boil 10 minutes, or until vegetables are soft to the touch.
3

Drain, transfer to blender, and blend with jalapeno and cilantro until smooth.
4

To make Guacamole: Mash avocados, cilantro, oil, and lemon juice in medium bowl.
5

Stir in tomato and onion, and season with salt and pepper, if desired.
6

To make Pico de Gallo: Combine all ingredients in medium bowl, and season with salt and pepper, if desired.
7

To make Chilaquiles: Heat oil in Dutch oven over medium heat.
8

Add tofu, and season with salt and pepper, if desired.
9

Saute 1 to 2 minutes.
10

Stir in 2 cups Salsa Verde, then tortilla chips.
11

Stir in 2 more cups Salsa Verde, and cook 2 to 3 minutes, or until heated through.
12

Serve with Guacamole and Pico de Gallo.