Chilaquiles Verdes

chilaquiles verdes

I was about to share this Chilaquiles Verdes recipe on Cinco de Mayo but then thought, do you really need a special day to post about Mexican food? No, I don’t think so.

Mexican food is probably my favourite food of all time and I cook some Mexican inspired dishes at least once a week.

Chilaquiles are really easy to make and are very popular for brunch. I like to make them at home on the weekend cause they’re quick to make, they’re really satisfying and they make the perfect excuse to pop a Negra Modelo and have a Michelada.

Basically they’re made from fresh, crunchy corn tortillas served in a tangy sauce of homemade salsa verde and topped with eggs, crumbled cotija cheese, fresh corn and coriander – with only great and tasty ingredients like these, it’s really impossible to go wrong!

If you make my chilaquiles verdes please tag me on Instagram with the hashtag #meli.magpie – I’d love to see your recreations!

 

Servings: 2
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

  • some neutral oil
  • 6 fresh corn tortillas, cut into wedges

Salsa Verde

  • 1 tbsp olive oil
  • 1 small white onion
  • 5 small-medium tomatillos, about 250g
  • 1-2 jalapeño peppers
  • a small handful of fresh coriander
  • juice of 1/2 lime
  • sea salt and pepper to taste

For Serving

  • 1-2 fried eggs per person
  • corn
  • cotija cheese
  • crème fraîche
  • fresh coriander
  • spices of choice, I like to use Tajin*
  • hot sauce

Instructions

  1. Heat a medium saucepan over medium-high heat. Add olive oil, tomatillos and jalapeños. After a couple of minutes, reduce heat and let them cook until soft, about 10 minutes.

  2. Add the tomatillos and peppers to a blender, add coriander, lime juice and season with salt and pepper.
    Blend until smooth. Taste and adjust seasonings then set aside. (You can also use a handheld blender for this step, it works just as well).

  3. Add some neutral oil to a large saucepan, when hot add the tortillas and panfry the tortilla wedges. They're ready when they get hard and a bit crispy, they don't bend at all like the fresh tortillas. But of course don't let them burn!

  4. Split the tortilla wedges into two plates, add some salsa verde on top.
    Serve with your favourite toppings, I like to add a fried egg, corn, crumbled cotija cheese, some fresh coriander and lots of Tajin seasoning and hot sauce. 

Notes

*simple seasoning mix consisting of dried and ground red chilies, sea salt, dehydrated lime juice.

 

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