Back to Mexican
Chilaquiles Verdes
Serves 4 Prep 15 min Cook 15 min Total 30 min Type Meal Origin Mexican

Chilaquiles Verdes

Mexican breakfast: leftover tortilla chips simmered in green salsa until just softened but not soggy, topped with a fried egg, crumbled queso fresco, sour cream and onion. The hangover food of central Mexico; the leftover-tortilla redemption arc.

Serves 4 Prep 15 minutes Cook 15 minutes Units Rate

Overview

Tomatillos, jalapeño, onion and garlic blitz into a green salsa, briefly cooked. Crisp tortilla chips toss into the simmering salsa for 2 minutes, long enough to coat, short enough that they keep some crunch. Topped with eggs and the standard creamy garnishes.

Ingredients

Salsa verde

  • 500 g tomatillos (papery husks removed, rinsed)
  • 1 jalapeño (seeded for milder heat)
  • 1 onion (small, halved)
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • A handful of fresh coriander
  • ½ teaspoon salt
  • 200 ml chicken (or vegetable stock)

To assemble

  • 4 cups tortilla chips (about 200 g, ideally lightly stale)
  • 4 eggs
  • 1 tablespoon vegetable oil
  • 100 g queso fresco (or feta cheese), crumbled
  • 4 tablespoons crema (or sour cream)
  • ½ red onion (very finely sliced)
  • 2 tablespoons chopped coriander

Method

Stage 1 - Salsa verde

  1. Heat the oil in a wide pan over medium heat.
  2. Add the tomatillos, jalapeño, onion and garlic. Cook for 8 minutes, turning, until charred in spots and softened.
  3. Tip into a blender with the coriander, salt and stock; blitz to a smooth sauce.
  4. Pour back into the pan; bring to a gentle simmer.

Stage 2 - Fry the eggs

  1. Heat the oil in a non-stick pan; fry the eggs sunny-side up (or to your preference). Set aside.

Stage 3 - Combine

  1. Add the tortilla chips to the simmering salsa.
  2. Toss for 1-2 minutes; the chips should soften slightly but still have texture in the centre.
  3. Don't simmer longer; they go to mush.

Stage 4 - Plate

  1. Pile the chips with salsa onto warm plates.
  2. Top each with a fried egg.
  3. Scatter with queso fresco, drizzle with crema, scatter red onion and coriander.

Notes

  • Tomatillos, not green tomatoes: They look similar but tomatillos have a bright tartness that defines the salsa. Find them in Latin grocers or larger supermarkets.
  • Slightly stale tortilla chips: Fresh ones go soggy too fast. A day-old bag is ideal.
  • Don't oversaturate: The chip should be coated, not soaked. Toss for 2 minutes max, then plate.

Storage

  • Eat immediately; chilaquiles loathe sitting around.
  • Salsa verde keeps 3 days refrigerated, freezes 2 months.

More like this

1 / 4
Quesadillas

Quesadillas

Pre-cook any "wet" filling (mushrooms, chorizo, peppers) and cool. Cheese is grated. A dry, hot griddle or non-stick pan heats over medium heat. A tortilla goes on; cheese scatters over half; filling (if any) over the cheese; folded in half. Pressed gently with a spatula; cooked for 90 seconds until the underside is gold-spotted; flipped; cooked for 90 seconds more. The cheese should be fully melted and just starting to ooze at the edges. Sliced into 3 wedges; served with salsa, guacamole, sour cream, lime.

Snacks 22 minutes Serves4