Chilaquiles Verdes
intro
Crispy tortilla pieces tossed in bright, tangy roasted tomatillo salsa, topped with runny eggs, crumbled cheese, and fresh garnishes for a zesty, comforting meal.
Ingredients
Steps
Roast salsa base ingredients
Preheat oven broiler to high (260°C/500°F). Arrange 500g rinsed tomatillos, 150g quartered onion, 30g jalapeños, and 15g unpeeled garlic on a rimmed baking sheet. Broil 10cm from the heat source for 8-10 minutes, flipping all vegetables halfway through, until surfaces are slightly charred and flesh is soft.
Blend smooth green salsa
Let roasted vegetables cool for 5 minutes, then slip peels off the garlic cloves. Transfer all roasted vegetables to a countertop blender, add 20g cilantro, 120ml vegetable broth, and 3g (½ tsp) kosher salt. Blend on high speed for 45-60 seconds until completely smooth with no remaining lumps, then taste and adjust salt if needed.
Fry crispy tortilla chips
Heat 45ml canola oil in a large 30cm cast iron skillet over medium heat until oil reaches 175°C/350°F. Working in 3 even batches to avoid crowding the pan, add corn tortilla wedges in a single layer, frying 2-3 minutes per side until golden brown and fully crisp. Use a slotted metal spoon to transfer chips to a paper-towel lined plate, sprinkling with the remaining 2g (½ tsp) kosher salt while hot.
Simmer chips in salsa
Pour excess frying oil out of the skillet, then reduce stovetop heat to medium-low (150°C/300°F). Pour the blended green salsa into the same skillet, bring to a gentle simmer, and cook for 3 minutes to thicken slightly. Add all fried tortilla chips to the salsa, tossing gently with a spatula to coat each chip evenly, then cook for 2 more minutes so chips soften slightly but retain a firm, crisp core.
Cook sunny-side eggs
While chips simmer in salsa, heat the remaining 15ml canola oil in a 25cm nonstick skillet over medium-low heat. Crack eggs gently into the pan, taking care not to break yolks, season with a tiny pinch of salt, and cook for 3-4 minutes until egg whites are fully opaque and set, while yolks remain bright and runny.
Plate and garnish servings
Divide salsa-coated chilaquiles evenly between 4 warm plates. Top each serving with one cooked sunny-side egg, 25g crumbled queso fresco, 20ml drizzled Mexican crema, a small handful of thinly sliced radishes, and extra chopped cilantro if desired. Serve immediately with a lime wedge on the side of each plate.
Tips
2.Toss chips in salsa right before serving: letting chips sit in sauce for more than 5 minutes will turn them mushy, so aim for a mix of sauce-coated soft bits and crisp edges for ideal texture.
3.For a faster weeknight version, swap homemade fried chips for 400g thick, restaurant-style tortilla chips; avoid thin, delicate bagged chips that will break down immediately in warm salsa.
Made these for a potluck at work last week and people were begging me for the recipe! I used leftover corn tortillas I had in the fridge so it was super budget friendly too. The brightness of the verde sauce is unreal, way better than any chilaquiles I’ve ordered at local Mexican restaurants around here. 10/10, no notes.
First time making any kind of chilaquiles and this recipe did not miss. Cook time was actually right at 30 minutes like it said, no fancy ingredients required. I added some shredded chicken I had left over from Sunday dinner and it made the most filling, tasty lunch. Will be making this at least once a month from now on, SO good.
Super easy recipe, but I found my chips got a little soggy faster than I expected? Did I do something wrong? I simmered them in the sauce for probably 5 minutes because I wanted them to soak up all the flavor, maybe that was too long? Still tasted amazing, just didn’t have that little bit of crunch I love.
OMG this recipe is SO good! I was intimidated to make chilaquiles for our Sunday family brunch because my abuela usually makes them, but this was so easy and came together in 30 minutes flat. My kids devoured theirs and asked for seconds, even my picky 7 year old! I added a little extra crumbled cotija on top and a dollop of sour cream, total game changer. Will absolutely be adding this to our regular rotation!
Took me a minute to find fresh tomatillos at my local grocery store but it was so worth the hunt. The sauce has such a bright, zingy flavor that doesn’t taste heavy at all, which I love. I did add a pinch more cumin than the recipe called for because I love that warm, earthy note, and it worked perfectly. Great base recipe to tweak to your own tastes!
Just made this for a quick weeknight dinner after work and I’m blown away. I never thought restaurant-worthy chilaquiles could be this low effort! I topped mine with a fried egg, pickled red onions, and a sprinkle of cilantro, absolutely chef’s kiss. My roommate walked in and thought I ordered delivery lmao.