Chilaquiles Verdes
Ingredients
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- 1 1/2 cups vegetable oil – for frying
- 12 count corn tortillas – cut into 6 wedges each
- 16 ounces tomatillos – husked and rinsed (~14 medium tomatillos)
- 2 count serrano chiles – stemmed (seeded for less heat)
- 1/2 count white onion – thickly sliced
- 2 cloves garlic – peeled
- 1/2 cups cilantro – roughly chopped
- 1/2 cups water – for thinning salsa
- 1 1/2 tsp kosher salt
- 4 count eggs – fried sunny-side up (optional)
- crema mexicana – for serving
- queso fresco – crumbled (for serving)
- white onion – thinly sliced (for serving)
- cilantro leaves – for serving
- avocado – sliced (for serving)
- lime wedges – for serving
Instructions
1. Stack the tortillas and cut into 6 wedges each. Set a wire rack over a sheet pan. Heat the vegetable oil in a large, heavy skillet to 350°F over medium-high heat. Fry tortilla wedges in batches without crowding until crisp and lightly golden, 2–3 minutes per batch; transfer to the rack to drain. Reserve 2 tbsp of the frying oil for the sauce and eggs.
2. Meanwhile, heat a dry large skillet over medium-high. Add tomatillos, serrano chiles, the thickly sliced onion, and garlic; cook, turning occasionally, until blistered and softened (tomatillos olive-green and tender), 6–10 minutes. Let cool slightly.
3. Blend the charred tomatillos, chiles, onion, and garlic with the cilantro, water, and the kosher salt until smooth.
4. In a wide sauté pan over medium heat, add 1 tbsp reserved oil. Pour in the salsa and simmer, stirring, until slightly thickened and bright, 5–7 minutes.
5. If using eggs, heat the remaining 1 tbsp reserved oil in a small nonstick skillet over medium. Crack in the eggs and fry sunny-side up until whites are set and edges are crisp, 3–4 minutes.
6. Add half of the fried tortilla chips to the simmering salsa; toss gently to coat and soften just at the edges, 1–2 minutes. Add the remaining chips and toss 30 seconds more, then remove from heat. Chips should be tender but still hold their shape.
7. Divide chilaquiles among plates. Spoon on crema mexicana, sprinkle with crumbled queso fresco, and top with thinly sliced onion, cilantro leaves, and avocado. Serve with lime wedges for squeezing. Top each portion with a fried egg if using, and serve immediately.
Chilaquiles Verdes are a beloved Mexican breakfast of freshly fried corn tortilla chips bathed in a bright, tangy tomatillo–chile salsa. The chips soften just enough to become saucy while keeping a little structure, creating a comfortingly messy, craveable texture. Cool, creamy toppings like crema and queso fresco, plus fresh onion, cilantro, and avocado, balance the salsa’s acidity and gentle heat.
Rooted in home kitchens and market stalls, chilaquiles evolved as a smart way to use day-old tortillas. The dish dates back to at least the 19th century and appears across Mexico in countless regional variations, from verdant verdes to brick-red rojos. Today it remains a staple of fondas and weekend brunch tables alike, often finished with a fried egg or served with shredded chicken or beans on the side.