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Without a doubt this is one of the best dishes of all the Mexican cuisine.
There’s nothing better than waking up and having for breakfast
some tasty and spicy
green chilaquiles accompanied with: refried beans
, peasant rice
or any other appetizer.
The chilaquiles consist of a plate with tortillas bathed in a salsa
that is prepared with chili and more ingredients, in this case a green salsa
is used, and then they are garnished with cheese, onion, Mexican cream, coriander and avocado. It is a magnificent combination of ingredients, flavors and textures.
*It is funny but the Mexicans when they wake up with a hangover after going to a party where they drank a lot, they always look forward to relieve the hangover with some very spicy chilaquiles. We don’t know how good the remedy is but it is very popular.
About the Recipe
- To make the chilaquiles first the tortillas have to transform into tortilla chips then the salsa is prepared, the ingredients are mixed and at the end they are garnished. The recipe is laborious but not difficult.
- If possible make the chilaquiles with old tortillas because they are drier, they absorb less fat and they come out crispier.
- In this recipe the tortillas are going to be fried and it is very important to use a vegetable oil since the olive oil is not good for frying dough.
- The salsa that is used in the chilaquiles is prepared with 1 jalapeno pepper although this quantity can be varied, depending on your spicy tolerance.
- The preparation time is of 20 minutes.
- The recipe is for 2 persons.
8 Corn Tortillas (5.6 oz)
6 Tomatillos (8.8 oz)
1 Jalapeno Pepper (.5 oz)
1/2 Avocado (4.4 oz)
1/2 Onion (2.4 oz)
1 Garlic clove (.1 oz)
1 Coriander sprig (.3 oz)
1 Epazote sprig (.3 oz)
2 tablespoons of Mexican Cream
2 tablespoons of crumbled Fresh Cheese (.7 oz)
1 cup of Vegetable Oil (8.4 fl oz)
1 tablespoon of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
1 Frying Pan
1 Chopping Board
1 Skimmer or Slotted Spoon
1 Kitchen Spoon
4 Paper Towels
Prepare the Tortilla Chips
- Cut 8 maize tortillas into triangles (approximately 8 triangles per tortilla), then set aside.
- Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
- Heat the frying pan oil over medium-high heat.
- Put in the frying pan the tortilla triangles that were cut and fry them for about 2 minutes, until they are moderately fried; move them regularly with a skimmer or with a slotted spoon.
||The tortillas are fried so the chilaquiles have more flavor.
Prepare the Green Salsa
- Transfer from the frying pan to paper towels, with the skimmer or the slotted spoon, the fried tortilla triangles so they dry and the fat excess is absorbed; then set aside.
- Put in a saucepan:
- 6 Tomatillos.
- 1 Jalapeno Pepper.
- The enough Water to cover all the ingredients.
- Bring the saucepan water to a boil over high heat and leave the tomatillos and the chili cooking in the boiling water for about 7 minutes, until the tomatillos turn to a lighter color.
||Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter.
- Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chili that were cooked.
- Also add in the saucepan:
- 1/4 of an Onion (1.2 oz).
- 1 Garlic clove.
- Pepper to taste.
Make the Chilaquiles
- Blend very well these ingredients, then set aside.
- Heat in the saucepan over high heat 1 tablespoon of olive oil.
- Add in the saucepan:
- The Green Salsa that was prepared.
- 1 Epazote sprig.
- 1/2 tablespoon of Salt.
- Mix the saucepan ingredients and wait for the salsa to boil.
- When the salsa boils reduce to medium heat and cook the salsa for about 5 minutes, until it thickens a little; stir occasionally.
- Reduce to low heat, put in the saucepan all the tortilla triangles that were fried and mix them with the salsa without breaking them.
- Cook the green chilaquiles for about 3 minutes, until the salsa has a very thick consistency; stir occasionally. Then set aside.
Garnish the Chilaquiles
- Cut 1/2 avocado into strips, then reserve.
- Finely chop 1/4 of an onion (1.2 oz) and 1 coriander sprig; then set aside.
- Discard the epazote sprig that was put in the chilaquiles.
- Serve the green chilaquiles and add them the following ingredients in the same order as given so they will look divine:
- 2 tablespoons of Mexican Cream.
- The Onion that was minced.
- The Avocado strips that were cut.
- Sprinkle 2 tablespoons of crumbled Fresh Cheese.
- The Coriander that was minced.
Mmmm They Look So Good!
There always has to be bread
on the table
when chilaquiles are eaten.
Would you like to change the green color for red
Did you like the Green Chilaquiles?
➥ Would you like to accompany your chilaquiles with an appetizer?
➥ You have to enjoy the chilaquiles with a Mexican Drink.
➥ After the chilaquiles would you like something sweet?