Chilaquiles Verdes
Chilaquiles Verdes is a traditional Mexican dish made from lightly fried corn tortillas covered in a bright and flavorful salsa verde.
Equipment
- medium pot
- Blender
- large skillet
- slotted spoon
- plate
Ingredients
Main Ingredients
- 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
- 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
Cooking Instructions
- In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, 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 add more salt as needed.
- 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 tortillas 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.
- Add all of the fried tortillas 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.
Notes
I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 ½ cups of your favorite store-bought salsa verde! If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy. I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid. One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 46gProtein: 8gFat: 16gSaturated Fat: 4gCholesterol: 13mgSodium: 880mgPotassium: 510mgFiber: 8gSugar: 7gVitamin A: 351IUVitamin C: 19mgCalcium: 146mgIron: 2mg
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