Chilaquiles Verdes Recipe (Green Tomatillo Chilaquiles)

Chilaquiles are crisp tortilla pieces tossed in salsa until they soften slightly. Chilaquiles verdes use a green salsa made from tomatillos, chilies and cilantro. They are usually served for breakfast, topped with crema, crumbled cheese and onion.

Ingredients

• 1 lb (450 g) tomatillos, husked and rinsed (about 8 medium)
• 1 to 2 serrano or jalapeño peppers, stems removed
• ¼ small white onion, plus extra thinly sliced to serve
• 1 garlic clove
• ½ cup (10 g) fresh cilantro leaves, plus extra to serve
• ½ tsp salt, plus more to taste
• 1 tbsp neutral oil, plus extra for frying
• 6 corn tortillas, cut into 6 wedges each (or about 4 cups of tortilla chips)
• ⅓ cup (80 ml) Mexican crema or sour cream, to serve
• ½ cup (60 g) crumbled queso fresco, to serve

Method

1. Put the tomatillos and peppers in a saucepan and cover with water. Boil for 8 minutes, until soft and olive green. Drain, keeping ¼ cup of the cooking liquid.
2. Blend the tomatillos, peppers, onion, garlic, cilantro and salt with the reserved liquid until smooth.
3. Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the salsa, which will sputter, and simmer for about 5 minutes, until thickened and a little darker.
4. Fry the tortilla wedges in a shallow layer of hot oil until crisp, about 2 minutes. Drain on paper towels.
5. Add the chips to the salsa and toss for about 1 minute, until coated but still crunchy.
6. Serve immediately, topped with crema, queso fresco, sliced onion and cilantro. Chilaquiles go soggy quickly, so do not let them sit.

Tips

• Add shredded chicken, a fried egg or scrambled eggs for a full breakfast or dinner.
• Use less chili for a milder salsa. Keep the seeds in for more heat.
• Tomatillos are sticky when raw, so rinse them well before cooking.

Frequently asked questions

What is the difference between chilaquiles verdes and rojos?

Verdes use a green salsa made from tomatillos and chilies. Rojos use a red salsa made from dried or fresh tomatoes and chilies.

Can I use store-bought tortilla chips?

Yes. Use about 4 cups of unsalted or lightly salted chips, and add them to the salsa just before serving.

Are chilaquiles spicy?

They can be. Use one pepper for mild heat, or two for a stronger salsa.

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