Cinco de Mayo fell on a weekend, giving a wonderful reason to enjoy Mexican food all weekend long.
We had a stack of corn tortillas a few months old that needed to be used up. So, I fried them up as chips which we enjoyed with Salsa Verde and Spicy Salsa Roja. Also made some Chili Rellenos with Anaheim peppers.
And the leftover chips and salsa verde became delicious chilaquiles for brunch the next day.
Blend some canned tomatoes, chipotle chilies in adobo suace, onions into a thick sauce; add chopped onions, tomatoes, and optionally corn kernels and cooked black beans; add lime juice and salt to taste. Garnish with cilantro.
Chop tomatillos, jalapeños, onions, and garlic cloves; sauté on a hot pan with a bit of oil till the tomatillos and onions char a bit; cool and blend to a coarse sauce. Simmer the sauce over medium heat, add salt to taste, water as needed and cook down a bit till flavors are strong.
In a large pan, simmer salsa verde as above, then add the fried corn tortillas and stir well; add some picked jalapeño rings, spring onions and cilantro as garnish and serve warm.