6 to 7 tomatillos, husked and rinsed
1 small white onion, peeled and halved
2 poblano chiles
2 jalapeño chiles
4 cloves garlic, 2 cracked with skins on and 2 chopped
8 corn tortillas—halved, then cut into 1- to 1 1/2-inch-wide strips
About 1/4 to 1/3 cup vegetable stock
3 ½ limes, juiced (about 7 tbsp.)
½ cup fresh cilantro leaves, chopped
About 2 tsp. honey
1 tsp. ground cumin
1 tbsp. olive oil
½ red onion, chopped
1 ½ cups frozen fire-roasted corn, thawed
8-oz. brick of pepper Jack, Monterey Jack, or Chihuahua cheese, shredded
3 tbsp. butter
1 lb. peeled and deveined shrimp, tails on
2 scallions, chopped
½ cup blanco (silver) or reposado tequila
Crema or sour cream, for dolloping
1 avocado—pitted, peeled, and cut into 12 slices
Sliced pickled jalapeño peppers, for garnish
Preheat the broiler to high.
On a large baking sheet lined with foil, arrange the tomatillos, white onion, chiles, and cracked garlic. Broil, turning once, until evenly blistered all over, about 12 minutes. Transfer the chiles to a bowl. Cover and let stand until cool enough to handle, about 15 minutes. Transfer the rest of the vegetables to a plate.
Meanwhile, line the baking sheet with a clean sheet of foil. Preheat the oven to 400°. Arrange the tortillas on the baking sheet; spray with cooking spray and season with salt. Bake until crispy and browned in spots, 7 to 8 minutes. Remove from the oven. Switch the broiler back on.
Peel the cracked garlic. Place in a food processor with the tomatillos and white onion. Add 1/4 cup stock, juice of 1 lime, 1/4 cup cilantro, the honey, and cumin. Add more stock if the mixture is too thick. Peel and seed the jalapeños; add to the food processor. Process the salsa until fairly smooth.
Peel and seed the poblanos. Chop and place in a medium bowl.
Heat a cast-iron skillet over medium-high. Add the oil, one turn of the pan, and red onion. Cook, stirring often, until softened, 2 to 3 minutes. Add the corn. Cook until heated through, about 2 minutes. Add the juice of 1 lime. Stir, scraping up the browned bits from the bottom of the pan. Transfer to the bowl with the poblanos. Wipe out the pan. Fill the pan with the toasted tortilla strips. Top with the cheese and the poblano mixture.
Heat a large nonstick skillet over medium-high. Add the butter and let it melt and foam. When the foam subsides, add the shrimp; season with salt and pepper. Stir in the scallions and chopped garlic. Cook, stirring often, until the shrimp are almost cooked through, about 2 minutes. Remove from heat. Add the tequila. Return to heat. Cook, stirring until the tequila evaporates, about 2 minutes. Stir in the juice of 1 lime.
Broil the skillet of chilaquiles until the cheese is melted and browned in spots, 3 to 5 minutes.
Top with the shrimp, half the salsa, and dollops of crema. Douse the avocado slices with the juice of the remaining 1/2 lime; arrange on top of the chilaquiles. Top with pickled jalapeños and the remaining cilantro. Serve from the skillet and pass the remaining salsa at the table.