Authentic Mexican Chilaquiles Verdes
A classic Mexican breakfast and brunch staple featuring crispy homemade corn tortilla chips simmered in a tangy, vibrant salsa verde, topped with shredded chicken, crumbled queso fresco, crema, sliced onions, and a fried egg.
Ingredients
- •16 corn tortillas (preferably day-old), cut into 6 wedges each
- •0.5 cup vegetable oil (for frying tortillas and searing salsa)
- •1.5 lb fresh tomatillos, husked, rinsed, and washed of sticky residue
- •3 serrano peppers, stemmed (adjust to heat preference)
- •0.5 medium white onion, chopped
- •3 cloves garlic cloves, peeled
- •0.5 cup fresh cilantro leaves and tender stems
- •1 cup chicken broth (or vegetable broth)
- •1 sprig fresh epazote sprig (optional, for authentic herbal aroma)
- •1.25 teaspoon kosher salt
- •2 cup cooked shredded chicken (poached breast or rotisserie)
- •0.5 cup queso fresco or cotija cheese, crumbled
- •0.33 cup Mexican crema (or sour cream thinned with a splash of milk)
- •0.25 medium red onion, thinly sliced into rings or half-moons
- •2 tablespoon fresh cilantro leaves, roughly chopped (for garnish)
- •4 large eggs (fried sunny-side up or over-easy for serving)
- •1 medium ripe avocado, sliced
Instructions
- 1.
Make the totopos: Heat 1/3 cup of vegetable oil in a large deep skillet over medium-high heat until shimmering (around 350°F / 175°C). Fry the tortilla triangles in batches for 2 to 3 minutes, turning occasionally, until crisp, rigid, and lightly golden. Transfer to a paper towel-lined baking sheet and sprinkle lightly with salt while hot.
- 2.
Cook the salsa base: Place the husked tomatillos and serrano peppers in a medium saucepan. Cover with cold water, bring to a gentle boil over medium-high heat, and simmer for 6 to 8 minutes until the tomatillos turn from bright green to an olive-green hue and are tender but not burst.
- 3.
Blend the salsa verde: Using a slotted spoon, transfer the boiled tomatillos and serranos to a blender. Add the chopped white onion, garlic cloves, 1/2 cup cilantro, 1/2 cup of the chicken broth, and 1 teaspoon of kosher salt. Blend until smooth and emulsified.
- 4.
Sear and simmer the salsa: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Carefully pour in the blended salsa verde (it will splatter lightly as it sears). Cook, stirring frequently, for 3 to 4 minutes until slightly darkened and thickened. Stir in the remaining 1/2 cup chicken broth and the epazote sprig (if using). Reduce heat and simmer gently for 5 minutes. Taste and adjust seasoning with additional salt if needed. Discard the epazote sprig.
- 5.
Warm the chicken: Stir the cooked shredded chicken into the simmering salsa verde and cook for 1 to 2 minutes until thoroughly heated through.
- 6.
Combine: Add the fried tortilla chips to the pan with the salsa and chicken. Using a silicone spatula, gently toss the chips to coat evenly in the sauce. Simmer for 1 to 2 minutes just until the chips begin to absorb the salsa but still retain a slight crunch around the edges.
- 7.
Assemble and serve: Divide the chilaquiles immediately onto four warm plates. Top each portion with a freshly fried egg, a drizzle of Mexican crema, crumbled queso fresco, thinly sliced red onion, sliced avocado, and a pinch of fresh cilantro. Serve hot.
Tips
- 💡For the crispest texture, leave cut tortilla wedges spread on a baking sheet at room temperature overnight to dry out before frying. Dried tortillas absorb significantly less oil.
- 💡Do not over-boil the tomatillos until they burst in the water, as this releases bitterness into the salsa. Remove them as soon as their color turns dull olive-green.
- 💡If you prefer crunchy chilaquiles ('chilaquiles crujientes'), spoon the hot salsa directly over the chips on each plate instead of simmering them together in the pan.
Recipe from TheCookbook.ai
Created by Basil Roux