MexicoLatin America

Chilaquiles Verdes

Name: Chilaquiles Verdes
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Corn tortillas, each cut into 6 wedges and dried briefly; 1 cup Vegetable oil, for frying; 450 g Tomatillos, husked and rinsed; 15 g Serrano peppers, stemmed; 150 g White onion, a quarter for the salsa, the rest thinly sliced for serving; 2 cloves Garlic; ½ cup Cilantro, leaves; ½ cup Chicken broth; 1 tsp Table salt; ½ cup Mexican crema; 100 g Queso fresco, crumbled; 1 Hass avocado, sliced; 4 Eggs (large), fried, for topping (optional)

45 minServes 4$29.21

Wedges of corn tortilla are fried until crisp and tossed in a salsa verde of boiled tomatillos, serrano, onion, garlic, and cilantro just long enough to soften at the edges, then topped with crema, crumbled queso fresco, onion, avocado, and a fried egg if you like.

Ingredients

12Corn tortillaseach cut into 6 wedges and dried brieflyBuy 1 package
1 cupVegetable oilfor fryingBuy 1 bottle
450 gTomatilloshusked and rinsedBuy 1 lb
15 gSerrano peppersstemmedBuy 0.04 lb
150 gWhite oniona quarter for the salsa, the rest thinly sliced for servingBuy 0.34 lb
2 clovesGarlicBuy 1 head
½ cupCilantroleavesBuy 1 bunch
½ cupChicken brothBuy 1 carton
1 tspTable saltBuy 1 canister
½ cupMexican cremaBuy 1 tub
100 gQueso frescocrumbledBuy 1 package
1Hass avocadosliced
4Eggs (large) (optional)fried, for toppingBuy 1 carton

Method

Fry the tortilla wedges in the oil in batches until crisp and golden; drain and salt lightly.
Boil the tomatillos, serrano, a quarter of the onion, and the garlic in water until the tomatillos turn olive green, about 8 minutes; drain.
Blend with the cilantro, broth, and salt until smooth, then simmer the salsa in 1 tbsp of the frying oil for 5 minutes.
Add the chips and toss for about 1 minute, just until coated and starting to soften.
Top with crema, queso fresco, sliced onion, avocado, and fried eggs if using, and serve immediately.