Chilaquiles Verdes
Chilaquiles, a popular dish in Mexico and the U.S. Southwest, involve frying tortillas, simmering them in salsa, and adding various herbs and proteins. Preferences for the tortilla texture vary, with some liking them crisp and others softer.While homemade tortillas and salsa offer the best flavor, using quality store-bought chips and bottled salsa can also work in a pinch.
Ingredients
For the Roasted Salsa Verde
- 4 medium tomatillos husks removed
- ½ small onion
- 2 garlic cloves peeled
- 1 to 2 small serrano chiles stems removed
- 1 cilantro sprig
- Salt
For the Tortilla Chips
- 5 tablespoons neutral oil such as sunflower or grapeseed
- 8 corn tortillas each sliced into 6 wedges
- Salt
- ¼ teaspoon chili powder
For the Chilaquiles
- 3 tablespoons neutral oil such as sunflower or grapeseed
- 1 small onion sliced into rings
- ¾ cup or 3 ounces crumbled queso fresco
- Salt and black pepper
- 8 large eggs
- ½ cup Mexican crema or sour cream
- ½ cup cilantro leaves
Instructions
- (Optional) Make the salsa verde: Position a rack 6 inches from the broiler and preheat the broiler on high. Place a half-sheet pan lined with foil on the rack and heat for 5 minutes.
- Carefully place the tomatillos, onion, garlic, and chiles on the pan. Broil until they are blistered and charred, about 10 to 14 minutes, turning them once halfway through.
- Transfer the charred mixture to a blender, add a sprig of cilantro, and blend until nearly smooth, about 1 minute. Season with salt to taste.
- (Optional) Prepare the tortilla chips: Heat 5 tablespoons of oil in a medium cast-iron or nonstick skillet over medium heat. Fry the tortillas in batches until they are golden and crisp, about 3 to 4 minutes per batch.
- Transfer the fried tortillas to a wire rack or paper towels to drain, then place them in a medium bowl. Season with salt and chili powder, tossing to coat. Adjust seasoning as needed. Once the oil has cooled, wipe out and set the skillet aside for later use.
- To make the chilaquiles, heat 2 tablespoons of oil in a large skillet over medium heat. Add the salsa verde (it should start to simmer immediately). Let it simmer for 2 minutes, then taste and adjust the salt to your liking.
- Mix in the onion, then add half of the tortilla chips and half of the queso fresco, tossing to combine. Taste and adjust seasoning as needed. Add the remaining tortilla chips and toss again. Reduce the heat and cook until everything is warmed through.
- In the reserved medium skillet, heat the remaining 1 tablespoon of oil over medium heat. Fry the eggs in batches to your desired level of doneness.
- Serve the chilaquiles on plates. Top each portion with the remaining queso fresco, 2 fried eggs, 2 dollops of crema, and fresh cilantro leaves.
Notes
If you're short on time, you can use 1 cup of store-bought salsa verde and 6 ounces of sturdy, thick-cut tortilla chips instead of making them from scratch.