• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4

    Chilaquiles Verdes

    Green chilaquiles are like green enchiladas for breakfast! They are spicy, crunchy, and just so  comforting. They remind me of weekend breakfasts - real, hearty breakfasts with eggs and beans, the kind that would hold us over almost until dinnertime. In this dish, the tartness of the tomatillo-based salsa works perfectly with the cool texture of Mexican crema. Add a medium fried egg and this breakfast will have you screaming, “Ay, yai, yai, yai” like a mariachi singer!

    *photo by Todd Porter/Abrams

    canola oil
    6-inch tortillas, cut into 1-inch squares using kitchen scissors
    medium, yellow onion, thinly sliced
    garlic, thinly sliced
    tomatilla salsa
    crumbled cotija cheese and Mexican crema
    Heat the oil in a large, deep skillet over medium heat. Toss in a little piece of tortilla to test it: If it sizzles, it’s ready. Add one-third of the tortilla squares and ends to the oil and fry until they’re golden brown. Remove them with a slotted spoon to a paper towel–lined plate to absorb excess oil. Repeat with the remaining tortilla squares and ends, making sure to let the oil come back up to temperature between batches.
    Pour out all but 1 tablespoon of the frying oil from the pan, add the onion and garlic, and saute until they are fragrant and translucent, about 5 minutes. Add the salsa and bring it to a simmer. Remove the skillet from the heat and fold in the tortilla chips until fully coated. Cover tightly and allow the pan to rest for 2 to 3 minutes for the chips to soak in the salsa. Uncover, fold them one final time, and serve the chilaquiles garnished with Cotija cheese and crema.

    The base number of servings for this recipe is 4



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