- Salsa Verde
- 8 medium tomatillos
- 2 jalapeño chiles seeded and devained
- 1/2 red onion
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1 cup water
- 2 teaspoons vegetable oil
- 2 cups vegetable oil for frying
- 12 inch corn tortillas
- 1/2 cup queso frecso crumbled
- 3 tablespoons red onion finely sliced
- 1 tablespoon fresh cilantro finely chopped
- Crema fresca or sour cream to garnish
In Mexico, When you have corn tortillas that are starting to get a little stale, you make chilaquiles.
Basically, chilaquiles are baked or fried crunchy tortillas, drenched in spicy salsa – but just enough salsa so that the tortilla remains crispy. No soggy tortillas allowed!
We eat them a lot during breakfast but also at any time of the day because it’s an easy and quick recipe that a Mexican kitchen always has the ingredients for.
Plain chilaquiles are not made with a protein, but it is common to eat them with chicken, or egg – sunny side up or scrambled. But you can really add anything to the chilaquiles, you can even have chilaquiles with carnitas, pork, or even shrimp.
This recipe is for chilaquiles verdes, or green chilaquiles – with a tomatillo sauce. There are also chilaquiles rojos, or red chilaquiles, which are made with chipotle sauce or chile de arbol.