andrejthechef
MexicoEggsBreakfast

Chilaquiles Verdes

Chilaquiles verdes made from scratch: crisp fried tortillas simmered briefly in roasted tomatillo salsa, topped with queso fresco, crema, onion and fried eggs.

prep
20 min
cook
30 min
total
50 min
serves
4
level
easy
Chilaquiles verdes: tortilla pieces in green salsa topped with two fried eggs, crumbled white cheese, sour cream drizzle and thin white onion rings on a blue-patterned plate

Chilaquiles are a way to use up stale corn tortillas: cut into wedges, fried until crisp, then tossed in salsa until they start to soften. Verdes are made with tomatillos and green chiles, which gives a bright, sharp sauce that suits the richness of eggs and cheese. They are a common Mexican breakfast at home and in fondas, served on a plate with crumbled queso fresco, crema and raw onion.

The thing to get right is timing. The tortilla chips go into the simmering salsa for under a minute, then straight to the plate, so some stay crunchy and some soften. Day-old tortillas fry crisper than fresh ones, and frying the blended salsa in a little hot oil first gives it a deeper, cooked flavor.

Chilaquiles Verdes is one of the best breakfasts from around the world.

method

  1. Put the tomatillos, serranos and onion chunks in a pot with water to cover and simmer for 8 to 10 minutes, until the tomatillos turn olive green and soft. Drain, keeping about 120 ml (1/2 cup) of the liquid.

  2. Blend the simmered vegetables with the garlic, cilantro, salt and the reserved liquid until smooth but still slightly textured.

  3. Heat 1 tablespoon of oil in a wide skillet over medium-high heat. Pour in the salsa (stand back, it spatters) and simmer for 5 to 6 minutes, stirring, until it darkens slightly and thickens a little. Taste and adjust the salt, then keep it at a low simmer.

  4. Heat the 250 ml of oil in a deep skillet to about 180°C (350°F). Fry the tortilla wedges in batches for 1 to 2 minutes, until pale golden and crisp, and drain on paper towels. Salt them lightly while hot.

  5. Fry the eggs in a separate nonstick skillet with 2 tablespoons of oil over medium heat for 2 to 3 minutes, until the whites are set and the yolks are still runny.

  6. Add the tortillas to the simmering salsa and toss for 30 to 45 seconds, just until coated and slightly softened at the edges. Divide among warm plates at once.

  7. Top each plate with two fried eggs, the crumbled queso fresco, a drizzle of crema and the raw onion rings. Serve immediately.

chef's tips

  • Do not let the chips sit in the sauce. Soggy chilaquiles are the most common failure, and the fix is to serve them within a minute of tossing.
  • No day-old tortillas? Dry fresh ones out in a 150°C (300°F) oven for 15 minutes before frying.
  • Shredded poached chicken is a common addition. Stir about 200 g into the salsa before the chips go in.
  • Wear gloves or wash your hands well after handling the serranos, and keep your hands away from your eyes.