Chilaquiles Verdes
A quintessential Mexican breakfast, featuring crispy corn tortilla triangles simmered in a vibrant, tangy salsa verde. Topped with cotija cheese, crema, and onion, this dish offers a perfect balance of textures and flavors, making it an unforgettable brunch centerpiece.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Salsa Verde
- b.Place the tomatillos, white onion, serrano chiles, and garlic in a medium saucepan. Cover with water and bring to a boil over high heat.
- c.Reduce heat to a simmer and cook for 10-12 minutes, until the tomatillos are soft and have changed from bright green to a dull olive-green. Do not let them burst.
- d.Using a slotted spoon, transfer the boiled vegetables to a blender. Add the fresh cilantro and 1/2 cup of the cooking water.
- e.Blend until smooth. Season with 1 tsp of salt and pulse to combine. Set aside.
- 2
Step 2
- a.Fry the Tortillas
- b.Cut the corn tortillas into 6 or 8 wedges each.
- c.In a large, heavy-bottomed skillet or Dutch oven, heat 1.5 cups of oil over medium-high heat until it shimmers (about 350°F / 175°C).
- d.Working in 3-4 batches to avoid overcrowding, fry the tortilla wedges for 2-3 minutes, turning occasionally, until golden brown and crispy.
- e.Use a slotted spoon to transfer the fried tortillas (now called totopos) to a paper towel-lined plate to drain. Sprinkle lightly with salt while hot.
- 3
Step 3
- a.Cook the Salsa and Combine
- b.Carefully pour out all but 1 tablespoon of the frying oil from the skillet.
- c.Reheat the skillet over medium heat. Carefully pour the blended salsa into the hot oil—it will splatter. Cook, stirring frequently, for 4-5 minutes. The salsa will thicken and darken in color. This step, 'sazonar la salsa', is crucial for developing a deep flavor.
- d.Add the fried tortilla chips to the simmering salsa. Gently fold them into the sauce until evenly coated. Cook for 1-2 minutes, just long enough to heat the chips through while retaining some of their crunch.
- 4
Step 4
- a.Serve Immediately
- b.Immediately divide the chilaquiles among four plates.
- c.Garnish generously with crumbled cotija cheese, a drizzle of Mexican crema, and thinly sliced red onion.
- d.For a heartier meal, top each serving with a fried or poached egg.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use stale or day-old corn tortillas. They contain less moisture and will fry up much crispier.
- 2The key to great chilaquiles is the texture. Serve them immediately after coating in salsa to prevent them from becoming soggy.
- 3For a richer salsa, substitute the 1/2 cup of cooking water with low-sodium chicken or vegetable broth.
- 4If you're short on time, you can use high-quality, thick-cut store-bought tortilla chips instead of frying your own.
- 5Control the spice level by removing the seeds and veins from the serrano chiles before boiling.
Adapt it for your goals.
Chilaquiles Rojos
Substitute the salsa verde with a salsa roja made from rehydrated guajillo and ancho chiles for a smoky, deeper flavor.
Protein PackedProtein-Packed
Fold in 1.5 cups of shredded cooked chicken (pollo deshebrado) or carnitas along with the tortilla chips for a more substantial meal.
Vegan ChilaquilesVegan Chilaquiles
Omit the cheese and crema, or use plant-based alternatives like vegan cotija and cashew crema. Top with avocado slices instead of an egg.
Divorciados (Divorced)Divorciados (Divorced)
Serve a plate with half chilaquiles verdes and half chilaquiles rojos, separated by a line of refried beans and topped with two fried eggs.
Why this is on our healthy list.
Rich in Antioxidants
Tomatillos, cilantro, onions, and garlic are excellent sources of antioxidants like Vitamin C and quercetin, which help protect your body from cellular damage caused by free radicals.
Source of Dietary Fiber
Corn tortillas and the vegetables in the salsa provide dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Lycopene
Tomatillos are a source of lycopene, a powerful antioxidant that has been linked to a reduced risk of certain chronic diseases. Cooking the tomatillos increases the bioavailability of lycopene.
Frequently asked questions
A typical serving of this Chilaquiles Verdes recipe, including the optional egg, contains approximately 550-600 calories. The exact number can vary based on the amount of oil absorbed and the specific toppings used.