Chilaquiles Verdes features a vibrant green sauce made from tomatillos and green chiles. This dish is known for its tangy and slightly spicy flavor and is just as versatile and customizable as its red counterpart. Many families have their own versions of chilaquiles, with recipes passed down through generations.

What will you need?

• tomatillos, husked and washed
• jalapeño
• serranos
• white onion
• garlic, skin on
• chicken bouillon (I recommend Knorr brand)
• fresh cilantro, plus more for serving
• Salt
• water
• Vegetable oil, as needed
• corn tortillas, stacked and sliced into triangles
• eggs
• Diced white onion, for serving
• Mexican crema, for serving
• Avocado slices, for serving
• Queso fresco, for serving
• Refried Beans for serving

How to make it?

To make the verde sauce, add the tomatillos, jalapeño, serranos, onion and garlic to a dry pan over medium-high heat. Roast until everything is charred on all sides, 15 to 20 minutes. Add all the ingredients from the pan to a blender with the chicken bouillon, cilantro, a pinch of salt and the water. Blend until smooth.

Add 2 tablespoons (30 ml) of vegetable oil to a pan over medium heat. Once the oil is hot, add in the verde sauce and bring to a boil. Reduce the heat to low and simmer for 20 minutes.

Fill a pot with 2 inches (5 cm) of vegetable oil. Heat to 375°F (190°C). Add the sliced tortillas and fry until crispy. Cook in batches so not to overcrowd the pan.

Add 3 tablespoons (45 ml) of oil to a pan and fry the eggs. Lightly season the eggs with salt.

Add the chips to the verde sauce and toss until coated. Divide the chilaq- uiles onto four plates and top each with an egg, diced onion, cilantro, Mexican crema, avocado and queso fresco. Serve with the refried beans.

Chilaquiles Verdes

5 from 4 votes

Recipe by Zachary Rodriguez Course: BreakfastCuisine: Mexican

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 10 10 tomatillos, husked and washed

• 1 1 jalapeno

• 1 1 serrano

• 1/2 1/2 white onion

• 2 2 garlic cloves, skin still on

• 1 tbsp 1 Knorr chicken bouillon

• 1/2 cup 1/2 fresh cilantro, plus more for serving

• salt

• 1 cup 1 water

• vegetable oil, as needed

• 12 12 corn tortillas, stacked and sliced into triangles

• 4 4 eggs

• diced white onion, for serving

• Mexican crema, for serving

• Avocado slices, for serving

• queso fresco, for serving

• refried beans, for serving

Directions

• To make the verde sauce, add the tomatillos, jalapeño, serranos, onion and garlic to a dry pan over medium-high heat. Roast until everything is charred on all sides, 15 to 20 minutes. Add all the ingredients from the pan to a blender with the chicken bouillon, cilantro, a pinch of salt and the water. Blend until smooth.
• Add 2 tablespoons (30 ml) of vegetable oil to a pan over medium heat. Once the oil is hot, add in the verde sauce and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
• Fill a pot with 2 inches (5 cm) of vegetable oil. Heat to 375°F (190°C). Add the sliced tortillas and fry until crispy. Cook in batches so not to overcrowd the pan.
• Add 3 tablespoons (45 ml) of oil to a pan and fry the eggs. Lightly season the eggs with salt.
• Add the chips to the verde sauce and toss until coated. Divide the chilaq- uiles onto four plates and top each with an egg, diced onion, cilantro, Mexican crema, avocado and queso fresco. Serve with the refried beans.