1 lb Tomatillo (green tomatoes with the husk)
10-20 chiles de arbol (you can find these at the Hispanic section in the grocery store)
1 avocado chopped
1/4 cup chopped onions
chopped cilantro for garnish ( about 1/4 cup)
juice of 1/2 lime
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
tortillas (as many as you want, the oil will be enough to coat at least 10)
2 tablespoons vegetable oil (more if frying)
Preheat the oven to 400°
Remove the husk from the tomatillos and simmer the tomatillos in boiling water for about 10 minutes
or until soft.
In a small bowl combine 2 tablespoons of vegetable oil plus 1/2 teaspoon of each, salt, black pepper and chili powder, mix well.
Brush the tortillas with the seasoned oil, make sure to brush both sides of the tortilla, this will make the chips super crunchy without adding too much fat.
Cut the tortillas in half, and then in half again, to make some triangles. Place on a baking sheet, season with a bit more salt and bake at 400° for about 10-15 minutes or until golden brown and crunchy.
Once tomatillos are nice and soft, transfer to a blender, add a garlic clove and also add 10-20 chiles. (Remove the ends of the chile )
Add some salt and ground black pepper and blend for about 3 minutes or until all the ingredients are thoroughly combined!
Transfer the salsa to a small pan and bring to a boil. Once it starts boiling add the chopped onions, cilantro and avocado and also add the juice of 1/2 lime.
Taste for flavor and add more salt and pepper if needed. Let it boil for about 1 more minute and remove from the heat.
This recipe makes great Huevos Rancheros
and it's also perfect for tacos!
To watch this video recipe please click HERE