📝 About This Recipe
A cornerstone of the Mexican breakfast table, Chilaquiles Verdes are a soul-warming celebration of texture and vibrant flavor. This dish transforms crisp corn tortillas into a decadent canvas for a zesty, roasted tomatillo and serrano salsa that strikes the perfect balance between tang and heat. Topped with creamy avocado, salty cotija, and a perfectly fried egg, it is the ultimate comfort food for a leisurely weekend brunch.
🥗 Ingredients
The Salsa Verde
- 1.5 pounds Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Peppers (stems removed; use 1 for mild heat)
- 1/2 large White Onion (cut into thick wedges)
- 4 cloves Garlic (peeled)
- 1 cup Fresh Cilantro (leaves and tender stems)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1 tablespoon Vegetable Oil (for searing the sauce)
The Tortilla Base
- 12-15 pieces Corn Tortillas (stale or day-old works best, cut into 6 wedges each)
- 1/2 cup Neutral Oil (for pan-frying (grapeseed or canola))
Essential Toppings
- 4 large Eggs (fried sunny-side up or over-easy)
- 1/2 cup Crema Mexicana (or sour cream thinned with a little lime juice)
- 1/2 cup Cotija Cheese (crumbled)
- 1/4 cup Red Onion (finely diced)
- 1 large Avocado (sliced or cubed)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Preheat your broiler. Place the tomatillos, serrano peppers, onion wedges, and garlic cloves on a baking sheet. Broil for 5-7 minutes until the vegetables are charred and the tomatillos have softened and released their juices.
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2
Transfer the charred vegetables and any accumulated juices into a blender. Add 1 cup of fresh cilantro and the broth. Blend until smooth, but with a hint of texture remaining.
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3
Heat 1 tablespoon of oil in a large deep skillet or Dutch oven over medium-high heat. Carefully pour in the blended salsa (it will splatter!). Reduce heat to medium and simmer for 10 minutes until the sauce thickens slightly and deepens in color. Season with salt.
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4
While the sauce simmers, heat 1/2 cup of oil in a separate large skillet over medium-high heat. Working in batches, fry the tortilla wedges until golden brown and crisp. Drain on paper towels and sprinkle lightly with salt.
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5
Once all tortillas are fried, check your salsa. If it is too thick, add a splash more broth. It should be the consistency of a pourable gravy.
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6
Add the fried tortilla chips to the simmering salsa. Gently fold them in using a spatula, ensuring every chip is well-coated. Cook for 2-3 minutes; you want them to soften slightly while still retaining a bit of crunch in the center.
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7
In a small non-stick skillet, fry your eggs to your preference. A runny yolk is highly recommended as it creates a secondary sauce for the chips.
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8
Divide the saucy tortillas among four plates.
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9
Top each portion with a fried egg, a generous drizzle of Crema Mexicana, and a sprinkle of crumbled Cotija cheese.
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10
Finish the dish by garnishing with diced red onion, avocado slices, and fresh cilantro. Serve immediately while hot and crisp.
💡 Chef's Tips
For the best texture, use day-old tortillas which have less moisture and fry up crispier than fresh ones. If you are short on time, high-quality thick-cut store-bought tortilla chips can be used, but skip the frying step. Don't over-soak the chips in the sauce; the magic of chilaquiles lies in the contrast between the softened edges and the crunchy centers. If you prefer a smokier flavor, you can roast the vegetables on a dry cast-iron comal instead of under the broiler. Adjust the spice level by removing the seeds from the serrano peppers before blending.
🍽️ Serving Suggestions
Serve with a side of warm refried black beans topped with a pinch of cheese. Pair with a fresh Hibiscus Iced Tea (Agua de Jamaica) to cut through the richness. A side of spicy pickled jalapeños and carrots adds a nice acidic crunch. For a boozy brunch, a classic Michelada with a salt-and-chili rim is the perfect companion. Offer extra lime wedges on the side for those who love an extra hit of citrus.