Awesome sauce! I decided to make chilaquiles with this recipe. I made some changes though. SAUCE: I used 3 large serrano peppers for spice and 7 dried chiles de arbol (no stems) instead of the jalapenos. I boiled the tomatillos, chiles and garlic cloves until the tomatillos changed color. I dont like to leave them too long because it gives the sauce a bitter taste. So I dont let them burst. After boiling everything for a few minutes, I put the following into the food processor: Tomatillos, chiles, garlic cloves, a handful of cilantro leaves (no stems), 1/4 onion and a tsp of knorr bouillon (moms secret ingredient). CHILAQUILES: After the sauce is done I put a tbsp of oil in a pan and throw the sauce in. After the sauce begins to simmer a bit I turn the heat down and add tortilla chips. Restaurant style chips w/salt are great for this recipe. I dont mix anything at that point. I just make sure the sauce covers the chips untill the chips begin to soften. The trick is to not the the chips get too mushy but not too hard. After that simmers a little you can add rotisserie chicken on top and serve with cheese and sour cream. I personally like a fried egg on top. You can also do this with any leftover sauce. Enjoy!
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Awesome sauce! I decided to make chilaquiles with this recipe. I made some changes though....