Ingredients
Original recipe: 4 breakfast bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gCertified gluten-free corn tortillas cut into wedges
- 30 mlNeutral oil
- 500 gTomatillos husked washed and halved
- 100 gWhite onion chopped
- 2 cloveGarlic
- 1 eachJalapeno stemmed
- 250 mlWater
- 15 gFresh coriander
- ¾ tspSalt
- 100 gPasteurized queso fresco made with vegetarian rennet crumbled
- 80 gMexican crema
- 40 gRed onion thinly sliced
Make it
- Heat the oven to 425°F/220°C. Toss tortilla wedges with 20 ml oil, spread on a large tray and bake for 12–15 minutes, turning once, until crisp.
- Meanwhile, simmer tomatillos, white onion, garlic and jalapeno in the measured water for 10–12 minutes, until the tomatillos soften and change color.
- Let the mixture cool for a few minutes, then blend carefully with the cooking liquid, coriander and salt, venting the blender lid for steam.
- Heat the remaining oil in a wide skillet. Pour in the sauce and simmer for 4–5 minutes until slightly thickened.
- Fold in the crisp tortilla pieces for 30–60 seconds, just long enough to coat. Divide into bowls and add queso fresco, crema and red onion.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.