Chilaquiles Verdes
The Ultimate Guide to Celebrating Chilaquiles, rich flavors of Mexican cuisine quite like chilaquiles. This traditional breakfast dish.
Ingredients
- For the Salsa Verde:
- 1 pound about 450g fresh tomatillos, husked and rinsed
- 2-3 serrano peppers or jalapeños adjust to your spice preference
- 1/2 cup chopped white onion
- 2 cloves garlic peeled
- 1/2 cup fresh cilantro leaves
- 1 tablespoon lime juice
- Salt to taste
- 1 tablespoon vegetable oil for cooking the salsa
- For the Tortillas:
- 10-12 corn tortillas cut into quarters or strips
- 1/2 cup vegetable oil for frying or a baking sheet if baking
- For the Toppings:
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/2 cup Mexican crema or sour cream
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh cilantro leaves
- Optional: Fried or scrambled eggs shredded chicken, avocado slices, or pickled jalapeños
Instructions
- Prepare the Salsa Verde:
- Roast the Tomatillos and Peppers: In a dry skillet or on a griddle, roast the tomatillos and serrano peppers over medium heat until they are soft and have developed some charred spots, about 10 minutes. Turn them occasionally to ensure even cooking.
- Blend the Ingredients: Transfer the roasted tomatillos and peppers to a blender. Add the chopped onion, garlic, cilantro, lime juice, and a pinch of salt. Blend until smooth. If the salsa is too thick, add a little water to reach your desired consistency.
- Cook the Salsa: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour the blended salsa into the skillet and cook for about 5-7 minutes, stirring occasionally, until the salsa has thickened slightly and the flavors have melded. Adjust seasoning with salt if needed. Remove from heat and set aside.
- Prepare the Tortillas:
- Frying Method: Heat 1/2 cup of vegetable oil in a large frying pan over medium-high heat. Once hot, add the tortilla quarters or strips in batches, frying them until they are golden and crispy, about 1-2 minutes per side. Use a slotted spoon to transfer the fried tortillas to a paper towel-lined plate to drain any excess oil.
- Baking Method: Preheat your oven to 375°F (190°C). Arrange the tortilla quarters or strips on a baking sheet in a single layer. Lightly brush or spray with oil and bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and golden.
- Assemble the Chilaquiles:
- Heat the Salsa Verde: Return the skillet with the salsa verde to medium heat.
- Toss the Tortillas in Salsa: Add the crispy tortillas to the skillet with the salsa. Gently toss the tortillas to coat them evenly with the salsa, cooking for about 2-3 minutes until the tortillas are slightly softened but still have some crunch.
- Add Toppings and Serve:
- Transfer the chilaquiles to serving plates.
- Top with Crumbled Cheese: Sprinkle crumbled queso fresco or cotija cheese over the top.
- Drizzle with Crema: Add a generous drizzle of Mexican crema or sour cream.
- Garnish: Finish with thinly sliced red onions, fresh cilantro leaves, and any additional toppings like fried eggs, shredded chicken, avocado slices, or pickled jalapeños.
- Serve immediately while the chilaquiles are still warm and enjoy!
Notes
Tips for Perfect Chilaquiles:
- Control the Spice: Adjust the number of serrano peppers or jalapeños based on your spice preference.
- Texture Balance: Chilaquiles should be slightly softened but still maintain some crunch. Don’t let them sit in the salsa for too long before serving.
- Make Ahead: You can prepare the salsa verde ahead of time and store it in the refrigerator for up to 3 days. Reheat it before tossing with the tortillas.