Chilaquiles Verde
Chilaquiles Verde is a traditional Mexican breakfast and I can guarantee this recipe is better than your favorite Mexican restaurant!
Servings: 4
Calories: 306kcal
Ingredients
For the Verde Sauce:
- 1 ½ pound tomatillos, (about 10-12 small to medium-sized tomatillos)
- ½ white onion, cut into chunks
- 3 jalapenos, stems removed and seeded
- 4 cloves garlic
- 4 cups water
- 2 ½ teaspoon Kosher salt
- ½ teaspoon pepper
- ½ cup roughly chopped cilantro (plus extra for garnish)
For the Tortilla Chips:
- 8 corn tortillas
- 1 cup canola or vegetable oil
- Kosher salt for sprinkling
Toppings:
- 8 fried eggs
- ¼ cup cotija cheese (optional)
Instructions
Make the Verde Sauce:
- Peel away the tomatillos' husks, rinse, and wipe dry with paper towels. Cut each tomatillo into quarters and transfer to a saucepan.
- Add the remaining ingredients and bring to a boil. Then, cover, reduce the heat to maintain a simmer, and simmer for 10-15 minutes, until all of the ingredients are fork-tender.
- Remove the ingredients from the saucepan with a slotted spoon and transfer to a blender or food processor fitted with a blade attachment. Add the cilantro.
- Add the lid and remove either the feed tube or the lid center cap, cover with a kitchen towel, and blend until smooth to your liking.
Make the Tortilla Chips:
- Stack the tortillas and use a sharp knife to cut them into 6 equal-sized triangles.
- Add the oil to a frying pan over medium-high heat and allow to come to temperature, 350-375°F.
- Fry each batch in a single layer for about 2-3 minutes, using a skimmer or slotted spoon to turn the chips 2-3 times throughout the frying process. Continue until all of the chips are golden and crispy.
- Use the skimmer to remove the chips from the grease and transfer to a paper-towel-lined baking sheet or cooling rack. Sprinkle with Kosher salt immediately after coming out of the oil.
Assemble the Chilaquiles:
- If desired, transfer the Verde sauce and the tortilla chips back to the saucepan and stir over medium heat until the chips are evenly coated in the sauce. Then, spoon the chips out of the pan and transfer them to a plate. Alternatively, you can add a layer of tortilla chips to the plate and spoon over Verde sauce to cover. Add another layer of chips, and top with an additional spoonful of sauce.
- Top with fried eggs, cotija cheese, and chopped cilantro, if desired.
Nutrition
Calories: 306kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1493mg | Potassium: 625mg | Fiber: 7g | Sugar: 8g | Vitamin A: 445IU | Vitamin C: 35mg | Calcium: 74mg | Iron: 2mg