How to make chilaquiles verdes using real ingredients and the best easy green chili sauce. Those spicy bites of fried corn tortilla coated with a delicous green sauce will become your favorite sunday's brunch!
1lb(450g) fresh tomatilloor 2 cups of store-bought tomatillo sauce
4serrano chili peppersor other type of green chili
1cup (240ml) chicken stock
½cup(100 g) mexican creamor regular whole cream
½ cupqueso fresco or Feta cheese
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.
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.
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 onion.
Use corn tortillas. Don’t be tempted to use flour tortillas because those tend to get 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 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.