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Chilaquiles Verdes
Green chilaquiles - crispy fried tortilla chips simmered in a vibrant salsa verde until they soften, creating a comforting and flavorful breakfast or brunch dish. The ultimate comfort food.
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- 400 g Corn tortilla chips(Store-bought or homemade. Day-old tortillas are ideal for homemade chips.)
- 500 g Tomatillos(Husks removed and rinsed well.)
- 2-4 Serrano chilies(Adjust to your spice preference. Remove stems.)
- 1/4 medium White onion(Roughly chopped, for the salsa.)
- 2 Garlic cloves(Peeled.)
- 2 tbsp Vegetable oil(For sautéing the salsa.)
- 1 cup Chicken broth or water(To adjust salsa consistency.)
- to taste Salt
- 120 ml Mexican crema or sour cream(For drizzling.)
- 100 g Queso fresco or cotija cheese(Crumbled, for topping.)
- 1/4 small White onion(Thinly sliced, for garnish.)
- 1/4 cup Fresh cilantro(Chopped, for garnish (optional).)
- 4 Eggs(Optional, for topping. Fried sunny-side up or over-easy.)
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- 1
Prepare the Salsa Verde: Place the prepared tomatillos, serrano chilies, roughly chopped white onion (1/4 medium), and garlic cloves in a saucepan. Cover with water and bring to a boil. Cook for about 5-7 minutes, or until the tomatillos have softened and changed color to a duller green. Do not overcook, or they will become mushy.
â±ïž 15 minutes - 2
Blend the Salsa: Carefully drain the cooked tomatillos and chilies, reserving some of the cooking liquid. Transfer them to a blender along with 1/2 cup of fresh water or chicken broth. Blend until smooth. Taste and season with salt.
â±ïž 3 minutes - 3
Sauté the Salsa: Heat the vegetable oil in a large skillet or saucepan over medium heat (about 190°C / 375°F if frying chips separately, but for this step, medium heat is fine). Pour the blended salsa into the hot oil. Be cautious as it may splatter. Cook, stirring occasionally, for about 5-7 minutes, allowing the flavors to meld and the salsa to thicken slightly. If the salsa becomes too thick, add a little more broth or water to reach a pourable consistency.
â±ïž 7 minutes - 4
Simmer the Chips: Add the tortilla chips to the simmering salsa. Gently toss them to coat evenly. Let the chips simmer in the sauce for 2-4 minutes, stirring occasionally. The goal is for the chips to soften slightly and absorb the salsa, but they should still retain a bit of their crispness. Avoid overcooking, which will result in soggy chips.
â±ïž 4 minutes - 5
Fry Eggs (Optional): While the chips are simmering, if using, fry the eggs in a separate skillet to your desired doneness (sunny-side up or over-easy are traditional).
â±ïž 5 minutes - 6
Serve: Divide the chilaquiles among serving plates. Drizzle generously with crema, sprinkle with crumbled queso fresco, and garnish with thinly sliced white onion and fresh cilantro, if desired. Top with a fried egg, if using.
â±ïž 2 minutes
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- âFor the best texture, aim for chilaquiles that are tender but still have a slight bite. Don't let them sit in the sauce for too long.
- âUsing day-old or slightly stale corn tortillas is ideal for making homemade tortilla chips, as they fry up crispier.
- âAdjust the number of serrano chilies to control the heat level. For a milder sauce, remove the seeds and membranes before blending.
- âThis dish is a fantastic way to use up leftover tortilla chips.
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- Chilaquiles Rojos: Substitute the salsa verde with a red salsa made from roasted tomatoes, chilies, and onions.
- Add Shredded Chicken: Mix in pre-cooked shredded chicken with the chips in step 4 for a heartier meal.
- Add Refried Beans: Serve alongside or mix in refried beans for added protein and texture.