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There are many ways how to make chilaquiles verdes. Ingredientes may vary even in the traditional recipe. Chilaquiles verdes are mostly eaten at breakfast and often as a hangover cure. This dish is perfect to use your leftover tortillas and enjoy for a sunday brunch.
By the way Chilaquiles pronunciation is: “chee-lah-keel-ehs”, just in case you were wondering.
Ingredients to make chilaquiles verdes
- Corn tortilla. Store bought is fine, as long as you avoid the corn chips seasoned with salt/cheese, those will become very mushy when you add the sauce. There are also some stores that sells tortillas for chilaquiles, you’ll find them under the name of “totopos”.
- Tomatillos. If you don’t find fresh tomatillos, you can use a cane of plain tomatillos or a bottle of tomatillo sauce.
- Fresh green chilies. Serrano and jalapeno are the best options, but any other kind is good too.
- Cilantro. It really makes the difference in the sauce. If you can’t find fresh cilantro use dry instead.
- Raw onions. I love a red onions because they’re sweeter. But you can also use white or golden onions.
- Chicken broth. Or vegetable stock for a rich sauce flavour.
How do you serve chilaquiles verdes?
Typically chilaquiles are served with refried beans, queso fresco, crema and chopped onions. But there are a lot more options to make them even better like adding avocado slices, shredded chicken, beef steak, eggs, etc.
How to store
If you have some leftovers just place them into a tight container and store in the fridge for over 3 days. Then just reheat them in the microwave or in a pan, they won’t be as good as when you freshly made them but they’re still delicious.
I do not recommend to freeze them as they won’t defrost pretty well.
How to make chilaquiles verdes
Cut the tortillas into wedges, like a pie. You can also make this the day before, then just fry the tortillas the next day.
Heat 1/4 cup oil in a medium pan. Working in batches fry the tortillas, flipping sometimes until brown and crisp. Remove fried tortillas to a plate lined with paper towel to absorbe some of the oil.
In a medium sauce pan put tomatillos and green chilies, then cover with water and bring to a boil. Reduce the heat and simmer until veggies are tender and then let them cool. Add to a blender with onions, garlic and a bunch of cilantro. Add half a cup of the cooking water and blend for a minute or until you have a smooth sauce.
Heat 2 teaspoons of canola oil in a large pan over medium-high heat. Add the green sauce and one cup of chicken broth . Season with salt and pepper and cook, stirring occasionally until slightly thickened. – 5 to 10 minutes.
Add the fried tortilla chips and then mix to coat evenly. Cook for about3-4 minutes (depends how crispy you want your chilaquiles).
Serve garnished with fried eggs on top, sour cream, queso fresco and sliced or chopped onions.
Recipe Notes
- Use corn tortillas. Don’t be tempted to use flour tortillas because those tend to get mushy.
- Fry the tortillas. Yes baby, real and authentic chilaquiles are made by deep frying the tortillas. Not baking, not air frying. Get to taste real chilaquiles verdes at least once, you’ll see the difference.
- Make your own salsa verde (green sauce). Really, making the sauce will take you like 15 minutes max. Unfortunately this is only possible if you find tomatillo where you live, otherwise, use store bought sauce. Not a biggie.
- I like to make my chilaquiles verdes with my homemade corn tortillas. But that’s because where I live is not easy to find store bought tortillas.
Mexican chilaquiles verdes
Ingredients
- 400 gr corn tortilla
- 4 eggs /fried
- 300 gr fresh tomatillo /or tomatillo sauce
- 3-4 serrano chillies /or other type of green chili
- Cilantro /chopped
- 50 gr white onion
- 1 garlic clove
- chicken stock
- canola oil
Garnish
- 30 gr red onions / chopped
- 100 gr sour cream
- 120 gr queso fresco / or Feta cheese
Instructions
- Cut the tortillas into wedges, like a pie.
- Heat 1/4 cup oil in a medium pan. Working in batches fry the tortillas, flipping sometimes until brown and crisp. Remove fried tortillas to a plate lined with paper towel to absorbe some of the oil.
- In a medium sauce pan put tomatillos and green chilies, cover with water and bring to a boil. Reduce the heat and simmer until veggies are tender. Let them cool. Add to a blender with onions, garlic and a bunch of cilantro. Add half a cup of the cooking water and blend for a minute or until you have a smooth sauce.
- Heat 2 teaspoons of canola oil in a large pan over medium-high heat. Add the green sauce and one cup of chicken broth . Season with salt and pepper and cook, stirring occasionally until slightly thickened. – 5 to 10 minutes.
- Add the fried tortilla chips and mix to coat evenly. Cook for about3-4 minutes (depends how crispy you want your chilaquiles).
- Serve garnished with fried eggs on top, sour cream, queso fresco and chopped red onions.
Notes
- Use corn tortillas. Don’t be tempted to use flour tortillas because those tend to get mushy.
- Fry the tortillas. Yes baby, real and authentic chilaquiles are made by deep frying the tortillas. Not baking, not air frying. Get to taste real chilaquiles verdes at least once, you’ll see the difference.
- Make your own salsa verde (green sauce). Really, making the sauce will take you like 15 minutes max. Unfortunately this is only possible if you find tomatillo where you live, otherwise, use store bought sauce. Not a biggie.
- I like to make my chilaquiles verdes with my homemade corn tortillas. But that’s because where I live is not easy to find store bought tortillas.
The look, the smell and the texture are great! I would not eat it at breakfast, I’m more into sugar things in the morning, but I think it’s a plate you can easily adapt to your meal plan. Also doesn’t require much time if you get most of the things from the store!