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A plate of chilaquiles, half in green salsa and half in red, with crema and crumbled cheese

Chilaquiles Verdes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 624
Ingredients Method

Ingredients
  

  • 12 each corn tortillas cut into sixths, preferably a day old
  • 0.5 cup oil for frying the chips
  • 1.25 lb tomatillos husked and rinsed
  • 2 each serrano pepper
  • 0.5 each onion plus thin rings to serve
  • 3 each garlic clove
  • 0.33 cup cilantro
  • 1 cup chicken broth
  • 4 each eggs
  • 0.5 cup queso fresco crumbled
  • 0.33 cup sour cream
  • 1 tsp salt

Method
 

  1. Cut the tortillas into sixths and fry them in the oil in batches over medium-high heat until crisp and lightly golden, about 2 minutes a batch. Drain on paper and salt them lightly.
  2. Broil the tomatillos, serranos, onion half and garlic on a tray until blistered and blackened in patches, about 6 to 8 minutes, turning once.
  3. Blend the roasted vegetables with the cilantro and the salt until smooth.
  4. Heat a tablespoon of the frying oil in a wide skillet, pour in the salsa, and fry it for 4 to 5 minutes, stirring, until it darkens and thickens.
  5. Add the broth and simmer 5 minutes, until the sauce coats a spoon but still pours.
  6. Fry the eggs in a separate pan to your liking.
  7. Turn the heat under the salsa to low. Add the chips and fold them through for 30 to 60 seconds, no longer, until they are coated but still have bite.
  8. Serve immediately, topped with a fried egg, crumbled queso fresco, a drizzle of sour cream and raw onion rings.