Description
Chilaquiles Verdes is a traditional Mexican breakfast dish featuring crispy corn tortilla wedges simmered in a tangy, vibrant green tomatillo salsa. This quick and flavorful recipe combines fried tortillas with a homemade salsa verde, topped with cotija cheese, fresh cilantro, onions, crema, and optionally fried eggs, creating a comforting and satisfying meal perfect for any time of day.
Ingredients
Salsa Verde
- 1 pound tomatillos, husked and rinsed (about 10 medium-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
Tortillas and Garnishes
- 12 corn tortillas
- 4 tablespoons vegetable oil, for frying
- Cotija cheese, for garnish
- Chopped cilantro, for garnish
- Diced white onions, for garnish
- Sour cream or Mexican crema, for garnish
- Fried eggs, optional, for serving
Instructions
- Prepare the Salsa Verde: In a medium pot, combine the tomatillos, jalapeños, and white onion. Add enough water to completely cover the ingredients. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 8 minutes until the vegetables are soft.
- Blend the Salsa: Using a slotted spoon, transfer the cooked tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and kosher salt. Blend the mixture until smooth. Taste and adjust seasoning with more salt if needed.
- Cut the Tortillas: Stack the corn tortillas and cut them into eighths to form small triangle wedges. Line a large plate with paper towels to drain fried tortillas later.
- Heat Oil for Frying: In a large sauté pan or skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Fry Tortillas: Add half of the tortilla wedges to the hot oil and fry for about 8 minutes, stirring every minute or so to ensure even crisping. Once crisp and golden, remove the tortillas and place them on the paper-towel-lined plate to drain excess oil. Repeat this frying process with the remaining 2 tablespoons of oil and the remaining tortilla wedges.
- Toss Tortillas in Salsa Verde: Return all the fried tortilla wedges to the pan and pour the freshly prepared salsa verde over them. Gently toss to coat all the pieces evenly without breaking them.
- Serve and Garnish: Serve the chilaquiles immediately. Top with crumbled cotija cheese, chopped cilantro, diced white onions, and a dollop of sour cream or Mexican crema. Optionally, add fried eggs on top for a heartier meal.
Notes
- For a spicier salsa, leave seeds in the jalapeños or add extra peppers.
- Use fresh tortillas for best frying results and crispiness.
- Adjust the quantity of lime juice and salt to your taste for a balanced salsa flavor.
- To make the dish vegetarian, omit the fried eggs or substitute with plant-based alternatives.
- Chilaquiles are best served immediately to maintain crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
