chilaquiles-verdes
[What I like about this recipe: - Frying corn tortillas fresh gives you sturdy chips that retain some bite after simmering in salsa. - Thinning the salsa slightly allows it to soak into the chips while still remaining juicy and moist.]
Ingredients
2 quarts (2l) vegetable, canola, or peanut oil
0.5 cup (120ml) homemade or store bought salsa verde
2 teaspoons (10g) butter
🔒 The full recipe is members-only
28 more ingredients · 6 steps locked.
Unlock the full recipe — $5.99/mo