Hi Folks, it’s Jacob Allen from Beyond the Bayou Blog. Today, I’m happy to share a dish that’s named —Chilaquiles Verdes. It’s beautiful and so tasty.
I first discovered chilaquiles verdesto through some friends. We were walking in a busy market when we smelled yummy tortillas cooking. We followed the smell and found a small stall where a nice person was making tasty chilaquiles. So today we’re recreating that dish.
Now, whenever I make chilaquiles verdes, it’s not just about the taste; it’s about reliving that unforgettable experience with my Mexican friends. Join me the taste through this classic recipe!
What’s the Difference Between Enchiladas And Chilaquiles Verdes?
Enchiladas and chilaquiles are similar because they both use tortillas and sauce, but they’re prepared differently and eaten in different ways.
Enchiladas are made by dipping tortillas in sauce, then filling them with things like chicken, beef, beans, or cheese. They’re rolled up and topped with lettuce and other toppings.
Chilaquiles are made with tortilla chips soaked in sauce. You can add chicken, cheese, cream, and onion if you want.
Overview: How to Make Chilaquiles Verdes Recipe?
Chilaquiles Verdes is a traditional Mexican dish that’s both flavorful and comforting. It consists of crispy tortilla chips bathed in a vibrant green sauce made from tomatillos, green chilies, and other fresh ingredients. This zesty sauce adds a tangy and slightly spicy kick to the dish, making it a favorite among those who enjoy Mexican cuisine.
To prepare Chilaquiles Verdes, start by frying corn tortilla chips until they’re crispy and golden brown. Then, simmer the homemade green sauce, blending tomatillos, green chilies, onions, garlic, and cilantro until smooth. Next, pour the green sauce over the crispy chips, allowing them to soak up all the delicious flavors. Top with crumbled queso fresco, sliced onions, chopped cilantro, and a dollop of sour cream for a delightful finishing touch.
Chilaquiles Verdes can be enjoyed as a hearty breakfast, brunch, or even a satisfying dinner. It’s a versatile dish that can be customized with additional toppings like shredded chicken, fried eggs, or avocado slices. With its combination of crunchy chips and tangy sauce, Chilaquiles Verdes is sure to become a new favorite in your culinary repertoire.
Chilaquiles Verdes Recipe
Equipment
- Large Skillet
- Cutting Board
- Knife
- Paper Towels
Ingredients
- 12 corn tortillas cut into triangles
- 1 cup green salsa salsa verde
- 1/2 cup chicken broth
- 1/4 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 2 tbsps vegetable oil
- Salt to taste
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add tortilla triangles and fry until golden and crispy, about 3-4 minutes.
- Remove tortillas from the skillet and drain excess oil on paper towels.
- In the same skillet, add the green salsa and chicken broth. Bring to a simmer.
- Add the fried tortilla triangles to the salsa mixture and toss until coated.
- Cook for an additional 2-3 minutes, allowing the tortillas to soften slightly.
- Serve hot, garnished with chopped onion, cilantro, queso fresco, and a drizzle of Mexican crema or sour cream.
Notes
- You can customize chilaquiles verdes by adding shredded chicken, fried eggs, or avocado slices.
- If you prefer a spicier dish, you can add chopped jalapeños or serrano peppers to the salsa.
Nutrition
Time For My Personal Tips!
Tip 1: Fry the tortillas until they’re golden and crispy. This step adds a satisfying crunch to your chilaquiles.
Tip 2: Don’t skimp on the salsa verde! The flavorful sauce is the heart of this dish, so make sure to use enough to coat all the tortillas evenly.
Tip 3: For extra richness, try adding a dollop of Mexican crema or sour cream just before serving. It adds a creamy contrast to the tangy salsa.
Tip 4: Experiment with toppings! While onions, cilantro, and queso fresco are traditional, feel free to get creative with toppings like sliced radishes, diced avocado, or pickled jalapeños.
Tip 5: Serve chilaquiles immediately after assembling to enjoy them at their crispiest. They tend to soften over time, so dig in while they’re hot and crunchy!
Hack to Avoid Soggy Chilaquiles?
I suggest avoiding store-bought tortilla chips because they can become soggy fast when mixed with sauce. Instead, lightly fry corn tortillas at home to make sturdier chips that can handle more liquid.
Simply fry the tortilla wedges in a skillet for about 10 minutes until they’re crispy. You can adjust the cooking time to match your preference for crispy or softer chilaquiles.
What to Serve With Chilaquiles Verdes Recipe?
Leftovers Storing And Reheating
To keep your chilaquiles tasting their best, it’s best to enjoy them fresh since the tortillas can get soggy over time. But if you have leftovers, don’t worry—they won’t go to waste!
If you need to store them, simply place the cooked chilaquiles in an airtight container and store them in the fridge for up to 2 days.
When you’re ready to eat them again, just pop them in the microwave, cover them, and heat for 2 or 3 minutes, depending on how much you have. Avoid reheating them on the stove, as the sauce might dry up. If you have extra sauce in the fridge, you can always add a little more to freshen them up.
Quick And Easy Recipe For Chilaquiles Verdes:
To make chilaquiles quickly, use pre-made salsa verde and pre-cut tortilla chips to skip the steps of making sauce from scratch and frying tortillas. Opt for pre-cooked chicken to save time on cooking protein. Choose quick toppings like crumbled queso fresco, sliced avocado, and chopped cilantro, and skip garnishes if you’re short on time. These shortcuts allow you to whip up a flavorful batch of chilaquiles in no time!
How Crispy Should the Tortilla Wedges be When Frying Them for Chilaquiles?
Well, it depends on your preference. I usually fry them for about 10 minutes until they’re crispy, but you can adjust the cooking time to make them as crispy or soft as you like.
Can I Use Store-Bought Tortilla Chips for Chilaquiles?
Personally, I don’t recommend it. Store-bought chips tend to get soggy quickly when mixed with sauce. It’s best to lightly fry corn tortillas at home for sturdier chips that can handle the sauce better.