Chilaquiles Verdes (Green Chilaquiles)
A recipe for Chilaquiles Verdes (Green Chilaquiles)! Freshly fried tortillas are coated in a homemade tomatillo salsa and topped with shredded chicken, crumbled queso fresco, onion slices, and a drizzle of Mexican crema.
Servings 4 Servings
Ingredients
For the Green Tomatillo Salsa:
- 10 fresh tomatillos husked and washed, or 1 (16 ounce) can cooked tomatillos, drained
- 2-3 serrano peppers or 2 jalapeños for less heat
- 2 garlic cloves
- 1/3 cup cilantro leaves
- 1 tablespoon chikcen bouillon
- Salt optional
For the Chilaquiles:
- 1 cup high smoke point oil such as corn, vegetable, or grapeseed oil
- 8 corn tortillas cut into triangles
- 1/2 cup cooked, shredded chicken
- 1/2 cup crumbled Ranchero queso fresco or cotija cheese
- 1/4 onion cut into rounds
- 1/2 cup Mexican crema
Instructions
To make the green tomatillo salsa:
- Place the tomatillos in a large saucepan, add water to cover, and set it over medium heat.
- Bring to a simmer for 10 to 15 minutes, or until the tomatillos turn yellow-green. To avoid bitterness, do not use high heat or overcook. Turn off the heat and leave the tomatillos in the warm water for about 10 minutes.
- Remove them from the water and set them aside to cool, reserving 1/2 cup of the cooking water. Tomatillos need to be cold before blending to avoid developing bitterness.
- In a comal or nonstick skillet, roast the serrano peppers with the garlic.
- Transfer the tomatillos to a blender with the peppers, garlic, and cilantro. Add the reserved cooking water and blend until smooth. It should not be watery.
- In a saucepan over medium heat, pour in the tomatillo salsa and chicken bouillon and simmer for 15 minutes. Taste and add salt (if using) or more water if necessary.
- Turn off the heat and keep the sauce covered with a lid until ready to use.
To make the Chilaquiles:
- Heat the oil in a deep saucepan or cast-iron skillet over high heat. When the oil starts bubbling, add the tortilla triangles, one handful at a time. Do not overcrowd the pan and take care to avoid burns.
- When the chips are golden brown, transfer them to a paper towel-lined plate to remove ecess fat. Repeat until all tortilla chips are fried, then set aside.
- Drown a handful of chips in the warm salsa for 1 or 2 seconds only (they need to stay crispy).
- Place the drowned chips onto four plates and add the chicken. Drizzle each with additional sauce.
- Top each plate with queso fresco, two onion slices, and Mexican crema.