Chilaquiles Verdes
Chilaquiles verdes is traditional Mexican breakfast made with fried tortillas dipped in a scrumptious green sauce. Chilaquiles are also perfect to use your leftover corn tortillas and enjoy for a sunday’s brunch.
There are many ways how to make chilaquiles verdes. Ingredients may vary even in the traditional recipe. Chilaquiles verdes are mostly eaten for breakfast or lunch and often served as a hangover cure.
By the way, Chilaquiles pronunciation is: “chee-lah-keel-ehs”, just in case you were wondering. And if you don’t know how to make chilaquiles verdes, keep reading, because we got you covered with the recipe, tips and tricks and even with a video to know how to make your own tortillas!
The Ingredients
- Corn tortillas. Homemade corn tortillas or store bought are both 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 latin 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 can of plain tomatillos or a bottle of tomatillo sauce.
- Fresh green chilies. Serrano and jalapeno are the best options, but any other kind of green chilies are good too.
- Cilantro. It really makes the difference in the sauce. If you can’t find fresh cilantro use dried instead.
- Raw onions. I love red onions because they’re sweeter. But you can also use white or spanish onions.
- Chicken stock. Or vegetable stock for a rich sauce flavour.
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 absorb some of the oil.
Make the salsa verde
In a medium sauce pan place 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. 8 to 10 minutes.
Add the fried tortilla chips and then mix to coat evenly. Cook for about 2 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 will get too soggy.
- Fry the tortillas. Yes, 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.
- If you can find fresh tomatillo or canned tomatillos, make your own salsa verde (green sauce) following this recipe. Really, making the sauce will take you like 10 minutes and it’s more delicious.
How to serve?
Typically chilaquiles are served with refried beans, queso fresco, Mexican crema and chopped onions. But there are a lot more options to make them even better like adding avocado slices, shredded chicken, beef steak, fried eggs, etc. Also, don’t forget café de olla for drinking!
How to store
If you have some leftovers just place them into a tight container and store in the fridge for up to 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.
Watch how to make your own tortillas
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Chilaquiles Verdes
Ingredients
- 16 corn tortillas (cut into wedges)
- canola oil (or any oil for frying)
For the sauce
- 1 lb fresh tomatillo (or a 12-oz can tomatillos, drained)
- 4 serrano chili peppers (or other type of green chili)
- ½ cup Cilantro (roughly chopped)
- 1 small white onion
- 1 garlic clove (peeled)
- 1 cup chicken stock
- 2 tsp canola oil
- salt
For garnish
- ½ cup red onions (chopped)
- ½ cup Mexican crema (or regular full fat cream)
- 1 cup queso fresco (or Feta cheese)
- 4 fried eggs (optional)
Instructions
Make the tortilla chips
- Heat ¼ 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. Set aside.
Make the sauce
- In a medium sauce pan place tomatillos and green chilies, cover with water and bring to a boil.
- Reduce the heat and simmer until veggies are tender. Let them cool slighly.
- Add tomatillos and chilies 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 the canola oil in a large pan over medium heat. Add the green sauce and chicken stock.
- Season with salt and cook, stirring occasionally until slightly thickened. 8 to 10 minutes.
Make chilaquiles verdes
- 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 cream, queso fresco and onions.
NOTES
- Use corn tortillas. Don’t be tempted to use flour tortillas because those will get too soggy.
- Fry the tortillas. 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 10 minutes max.
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!
Chilaquiles verdes are my fav type of chilaquiles. I confess using store-bought tomatillo salsa for making your recipe, but they were still very delicious, and I served them for brunch :)