What are Chilaquiles Verdes and how are they made?

Chilaquiles Verdes is a traditional Mexican breakfast dish made by lightly frying corn tortilla strips and then simmering them in a green salsa made from tomatillos, green chilies, garlic, and onions. The dish is typically topped with ingredients like shredded chicken, queso fresco, crema, chopped onions, and cilantro. It’s served warm and can be garnished with sliced avocado or a fried egg, creating a flavorful, hearty meal that highlights fresh, tangy flavors.

How can I make green salsa for Chilaquiles Verdes at home?

To make green salsa for Chilaquiles Verdes, boil 8-10 tomatillos until soft, then blend them with 2-3 serrano or jalapeño peppers, 1 garlic clove, half an onion, a handful of fresh cilantro, and salt to taste. Some recipes add a squeeze of lime for brightness. This salsa is cooked briefly in a skillet before adding fried tortilla strips, allowing the flavors to meld and creating the perfect sauce base for chilaquiles.

What tortilla type is best for Chilaquiles Verdes?

Corn tortillas are the best choice for Chilaquiles Verdes because they hold their texture well when fried and simmered in salsa. Choose fresh or slightly stale corn tortillas sliced into strips or wedges. Frying them until crisp is crucial, as it prevents sogginess once they are simmered in the green salsa. Avoid flour tortillas, as they tend to become too soft and won’t absorb the flavors properly.

Can Chilaquiles Verdes be made vegan or vegetarian?

Yes, Chilaquiles Verdes can easily be made vegan or vegetarian. Skip the traditional toppings like shredded chicken, cheese, and crema. Instead, add sautéed vegetables, beans, or tofu for protein. Use vegan crema or plain plant-based yogurt as a topping. The green salsa itself is naturally vegan, so the dish remains flavorful without animal products while still offering a satisfying meal.

How long does it take to prepare Chilaquiles Verdes from scratch?

Preparing Chilaquiles Verdes typically takes 30 to 40 minutes. Making the green salsa from fresh tomatillos and frying the tortilla strips will take about 20 minutes combined. Simmering the chips in salsa and adding toppings takes another 10 to 15 minutes. This makes it a relatively quick and simple meal option for breakfast or brunch that uses fresh, vibrant ingredients.

Chilaquiles Verdes Recipe With Fresh Salsa And Crispy Chips

Name: Chilaquiles Verdes
Prep time: 50 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mexican
Ingredients: – 18 corn tortillas (about 13 cm in diameter) Forms the base of the chips.; – Oil for coating Lightly coats the tortilla pieces.; – Salt to taste Sprinkled on the tortilla pieces for seasoning.; – 1 kg peeled and washed green tomatoes Roasted to make the sauce base.; – 1/2 large white onion Roasted and used in the sauce, with extra for topping.; – 1 garlic clove Adds flavor to the roasted sauce ingredients.; – 1 or 2 serrano or jalapeño peppers Provides heat in the sauce.; – 1 tablespoon of oil Used for roasting the vegetables.; – 2 or 3 sprigs of cilantro Blended into the sauce for freshness.; – 2 cups of chicken or vegetable broth Blended to smooth the sauce.; – 1 tablespoon of vegetable oil For cooking the sauce in the skillet.; – 1/2 cup thinly sliced onion Used as a topping for serving.; – 1/4 cup chopped cilantro Added as a fresh topping.; – 1/2 cup grated fresh or cotija cheese Provides a creamy finish on top.; – 1/4 cup Mexican crema Offers a rich topping to complete the dish.

Ingredients

– 18 corn tortillas (about 13 cm in diameter) Forms the base of the chips.

– Oil for coating Lightly coats the tortilla pieces.

– Salt to taste Sprinkled on the tortilla pieces for seasoning.

– 1 kg peeled and washed green tomatoes Roasted to make the sauce base.

– 1/2 large white onion Roasted and used in the sauce, with extra for topping.

– 1 garlic clove Adds flavor to the roasted sauce ingredients.

– 1 or 2 serrano or jalapeño peppers Provides heat in the sauce.

– 1 tablespoon of oil Used for roasting the vegetables.

– 2 or 3 sprigs of cilantro Blended into the sauce for freshness.

– 2 cups of chicken or vegetable broth Blended to smooth the sauce.

– 1 tablespoon of vegetable oil For cooking the sauce in the skillet.

– 1/2 cup thinly sliced onion Used as a topping for serving.

– 1/4 cup chopped cilantro Added as a fresh topping.

– 1/2 cup grated fresh or cotija cheese Provides a creamy finish on top.

– 1/4 cup Mexican crema Offers a rich topping to complete the dish.

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Instructions

1-First, cut 18 corn tortillas (about 13 cm in diameter) into 5 cm pieces and lightly coat them with oil, then sprinkle with salt.

2-Bake the coated tortilla pieces at 150°C for 15 to 20 minutes until they are toasted and crispy, or fry them as an alternative for a quicker crunch.

3-Next, roast 1 kg of peeled and washed green tomatoes, 1/2 large white onion, 1 garlic clove, and 1 or 2 serrano or jalapeño peppers with 1 tablespoon of oil in a 175°C oven until the tomatoes are soft and slightly charred.

4-Blend the roasted ingredients with 2 or 3 sprigs of cilantro and 2 cups of chicken or vegetable broth until smooth to create the green sauce.

5-Cook the blended sauce in a skillet with 1 tablespoon of vegetable oil for about 10 minutes, seasoning to taste for the perfect balance.

6-Gently mix the toasted tortilla chips into the hot sauce to coat them completely, then top with 1/2 cup thinly sliced onion, 1/4 cup chopped cilantro, 1/2 cup grated fresh or cotija cheese, and 1/4 cup Mexican crema.

7-Serve the dish immediately for the best flavor and texture, making it a hit for any gathering.

Last Step:

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Notes

🔥 For extra crispiness, fry the tortilla chips instead of baking.
🌶 Adjust the number of peppers to control the heat level to your preference.
🧀 Use fresh cotija cheese for an authentic taste, and Mexican crema to add creaminess and balance the flavors.

Author: Brandi Oshea
Prep Time: 20 minutes
Baking/Roasting time: 30 minutes
Cook Time: 10 minutes
Category: Breakfast/Brunch
Method: Baking, roasting, blending, cooking
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 30 mg