Chilaquiles Verdes
If you’re looking to spice up your breakfast or brunch routine, look no further than Chilaquiles Verdes! This traditional Mexican dish, bursting with flavor, combines crispy tortilla chips with a vibrant green sauce made from tomatillos and serrano peppers. Topped with fresh ingredients, it’s the perfect dish to enjoy with family and friends, or even as a cozy solo meal. Let’s dive into how you can make this delicious dish at home, bringing the authentic flavors of Mexico right to your kitchen.
Why It’s My Go-To
Chilaquiles Verdes is my go-to dish because it’s not only incredibly tasty but also so versatile. You can customize it to suit your taste preferences or whatever you have on hand. Whether you prefer it spicy or mild, with eggs or without, this dish can adapt to any occasion. Plus, it’s a fantastic way to use up leftover tortilla chips or salsa. With minimal effort, you can whip up a satisfying meal that feels both comforting and indulgent.
What You’ll Need
- 2 pounds tomatillos, husk removed and washed
- 1 to 3 serrano chile peppers (adjust for spice level; jalapeños can be used for a milder taste)
- 1 medium white onion, peeled and left as one piece
- 3 garlic cloves, peeled and left whole
- 1 cup water
- 1 teaspoon salt, or to taste
- 12 ounces hard Mexican corn tortilla chips*
- 1 avocado, sliced (optional for garnishing)
- ½ cup queso fresco, optional for garnishing
- ½ cup Mexican crema (or ½ cup sour cream thinned with a bit of milk, optional for garnishing)
- ¼ cup finely minced cilantro (optional for garnishing)
- ¼ cup thinly sliced white onions (optional for garnishing)
Equipment & Tools
- Blender or food processor for sauce
- Large pot for cooking tomatillos
- Sauté pan for heating the sauce
- Serving platter for plating
- Knife and cutting board for chopping
The Method for Chilaquiles Verdes
Step 1: Prepare the Tomatillo Sauce
Start by placing the tomatillos, serrano chile peppers, whole onion, and garlic cloves into a large pot. Add 1 cup of water and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the tomatillos are tender and have turned a deeper green color.
Step 2: Blend the Sauce
Once cooked, carefully transfer the contents of the pot to a blender or food processor. Blend until smooth. Taste and adjust the salt if necessary. If you prefer a thinner sauce, you can add a little more water until you reach your desired consistency.
Step 3: Heat the Sauce
In a sauté pan over medium heat, pour in the blended tomatillo sauce. Let it simmer for a few minutes to develop the flavors further.
Step 4: Combine with Tortilla Chips
Add the hard Mexican corn tortilla chips to the pan with the sauce. Gently stir to coat the chips without breaking them too much. Allow the chips to soak in the sauce for a minute or two, just enough to soften them slightly while still retaining some crunch.
Step 5: Serve and Garnish
Transfer the chilaquiles to a serving platter. Top with sliced avocado, crumbled queso fresco, a drizzle of Mexican crema, minced cilantro, and sliced onions as desired. Serve immediately while still warm!
Dietary Customizations
- For a vegan option, skip the cheese and crema or use plant-based alternatives.
- For gluten-free chilaquiles, ensure that you use certified gluten-free tortilla chips.
- If you want to add protein, top your chilaquiles with fried or scrambled eggs, or shredded chicken.
- Adjust the spice level by using fewer serrano peppers or replacing them with milder peppers.
Insider Tips
For the best flavor, try to use fresh tomatillos and high-quality tortilla chips. If you can find it, look for authentic Mexican brands for the best results. You can also add a squeeze of lime juice for an extra zing! If you have leftover sauce, it can be stored in the fridge for up to a week and used for other dishes like tacos or grilled meats.
Storing Tips & Timelines
Chilaquiles are best enjoyed fresh, but if you have leftovers, store the chips and sauce separately. The sauce can be refrigerated in an airtight container for about 5 days. The chips, however, should be consumed quickly as they will lose their crunch when mixed with the sauce. If you want to reheat them, place them in a preheated oven to crisp them up before serving again.
Reader Q&A
Can I make the tomatillo sauce ahead of time?
Absolutely! You can prepare the tomatillo sauce a day in advance and store it in the refrigerator. Just reheat it before mixing with the tortilla chips.
What if I can’t find tomatillos?
If you can’t find tomatillos, you can substitute them with green tomatoes or even a combination of green bell peppers and lime juice, though the flavor will be slightly different.
How can I make this dish spicier?
If you want to turn up the heat, you can add more serrano peppers or even include some jalapeños or habaneros. Roasting the peppers before blending can also intensify the flavors.
Can I freeze chilaquiles?
While it’s not recommended to freeze assembled chilaquiles due to the texture of the chips, you can freeze the tomatillo sauce for later use. Just thaw and reheat when ready to enjoy!
Weekend Projects
- Sally’s Baking Addiction for sweet breakfast ideas.
- Pinch of Yum for more delicious brunch recipes.
- Minimalist Baker for simple and easy plant-based recipes.
Bring It to the Table
Chilaquiles Verdes is not just a meal; it’s an experience. As you serve this dish, gather around the table with your loved ones and enjoy the vibrant colors and aromas that fill the room. Whether you’re starting your day or hosting a weekend brunch, these chilaquiles will undoubtedly leave a lasting impression. With their crispy, savory goodness and customizable toppings, each bite is a celebration of flavors that brings people together.
So, get your ingredients ready, and let’s make this delightful Chilaquiles Verdes that will have everyone asking for seconds!
Chilaquiles Verdes
Ingredients
Equipment
Method
- Start by placing the tomatillos, serrano chile peppers, whole onion, and garlic cloves into a large pot. Add 1 cup of water and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the tomatillos are tender and have turned a deeper green color.
- Once cooked, carefully transfer the contents of the pot to a blender or food processor. Blend until smooth. Taste and adjust the salt if necessary. If you prefer a thinner sauce, you can add a little more water until you reach your desired consistency.
- In a sauté pan over medium heat, pour in the blended tomatillo sauce. Let it simmer for a few minutes to develop the flavors further.
- Add the hard Mexican corn tortilla chips to the pan with the sauce. Gently stir to coat the chips without breaking them too much. Allow the chips to soak in the sauce for a minute or two, just enough to soften them slightly while still retaining some crunch.
- Transfer the chilaquiles to a serving platter. Top with sliced avocado, crumbled queso fresco, a drizzle of Mexican crema, minced cilantro, and sliced onions as desired. Serve immediately while still warm!
Notes
- For the best flavor, use fresh tomatillos and high-quality tortilla chips.
- Store leftover sauce in the fridge for up to a week.
- To reheat chips, place them in a preheated oven to crisp them up.
