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Homemade Chilaquiles Verdes photo

Chilaquiles Verdes

This Chilaquiles Verdes is bursting with flavor! Crispy tortilla chips coated in vibrant tomatillo sauce, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds tomatillos husk removed and washed
  • 1 to 3 pieces serrano chile peppers adjust for spice level
  • 1 medium white onion peeled and left as one piece
  • 3 cloves garlic peeled and left whole
  • 1 cup water
  • 1 teaspoon salt or to taste
  • 12 ounces hard Mexican corn tortilla chips *
  • 1 piece avocado sliced (optional for garnishing)
  • ½ cup queso fresco optional for garnishing
  • ½ cup Mexican crema (or sour cream thinned with milk, optional for garnishing)
  • ¼ cup cilantro finely minced (optional for garnishing)
  • ¼ cup white onions thinly sliced (optional for garnishing)

Equipment

  • Blender or food processor
  • Large pot
  • Sauté pan
  • Serving platter
  • Knife and cutting board

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.