Tortilla crisps bathed in green tomatillo salsa with cream, cheese and onion.
About this recipe
Chilaquiles verdes are crispy tortilla crisps drenched in a tangy green tomatillo salsa, served with soured cream, crumbled fresh cheese, sliced onion and coriander. The quintessential Mexican breakfast and the universal cure for a hangover.
History & Origin
Chilaquiles verdes are the other half of Mexican cuisine's most heated debate: green or red? Their name comes from the Nahuatl 'chīlaquilitl' (chilli and quelite, an edible herb steeped in chilli). The green version, made with tomatillo and serrano chilli, is the favourite in the central-southern part of the country, whilst the red version dominates in the north. In Mexico, it is said that a good plate of chilaquiles verdes can cure any hangover, and it is a tradition to prepare them the morning after a party. The key lies in the tortilla chips absorbing the salsa whilst still retaining some of their crunch.
Estimated cost
£15.65
Total cost
£3.91
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
430
Calories
20g
Protein
44g
Carbohydrates
18g
Fat
5g
Fibre
700mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cut the tortillas into triangles and fry them in hot oil until golden. Drain on kitchen paper. You can use shop-bought totopos to save time.
- 2
Hierve the tomatillos y the serrano chillies en water 10 minutes until cambien de colour.
- 3
Licúa the tomatillos, chillies, garlic, half onion y coriander hasta obtener a salsa verde tersa.
- 4
Calienta a little de oil en a frying pan amplia, vierte la salsa y cuisine 5 minutes over medium heat.
- 5
Agrega the tortilla chips a la salsa y mezcla carefully. Cuisine 2-3 minutes for that absorban la salsa.
💡 For chilaquiles crujientes, sirve inmediatamente. For suaves, déjalos 1-2 minutes more.
- 6
Sirve en dish extendido, baña with soured cream, espolvorea fresh cheese (cheese fresh) desmoronado y decora with slices de onion y coriander. Acompaña with un egg estrellado.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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