Flavorful Chilaquiles Verdes Recipe For Breakfast

Explore the vibrant flavours of Chilaquiles Verdes with this authentic recipe. This dish brings together the tangy intrigue of salsa verde, the heartiness of fried tortillas, and the perfection of traditional garnishes. Every bite is a celebration of Mexican cuisine, promising a satisfying crunch and a burst of savoury notes, enhanced with a hint of lime and the freshness of cilantro. Perfect for brunch or any meal, it’s a culinary journey to savour.

Chilaquiles Verdes Recipe

Ingredients

• For the Salsa Verde:
  • 1 pound tomatillos, husked and rinsed (about 10 med-large tomatillos)
  • 3 jalapeño peppers, stemmed and seeded
  • ½ medium white onion
  • Water, as needed
  • ½ cup cilantro
  • 2 cloves garlic
  • 1 tablespoon lime juice (about ½ lime)
  • 1 teaspoon kosher salt
• For the Chilaquiles:
  • 12 corn tortillas
  • 4 tablespoons vegetable oil, for frying
• For Serving:
  • Cotija cheese
  • Chopped cilantro
  • Diced white onions
  • Sour cream or Mexican crema
  • Fried eggs

Instructions

Make the Salsa Verde:

• • In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 8 minutes.
  • Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and adjust salt as needed.

Prepare the Tortillas:

• • Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.
  • Working in batches, heat 2 tablespoons of the vegetable oil in a large sauté pan or skillet over medium-high heat.
  • Add half of the tortilla wedges and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying process with the remaining 2 tablespoons of oil and tortilla wedges.

Assemble the Chilaquiles:

• • Add all of the fried tortilla chips back to the pan and pour the salsa verde on top. Gently toss together to coat.
  • Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with fried eggs if desired.

Notes

• Making your own salsa is highly recommended, but if pressed for time, 1 1/2 cups of your favorite store-bought salsa verde works too.
• If you prefer not to fry the tortilla wedges, you can bake them. Simply spread them in a single layer on two greased baking sheets, lightly spray the tops with nonstick cooking spray or brush with olive oil, and bake at 400°F for 10 to 15 minutes until crispy.
• It’s advised not to use store-bought tortilla chips as they tend to get soggy quickly. Homemade chips are sturdier and can withstand more liquid.

Enjoy your vibrant and flavorful Chilaquiles Verdes!