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The Authentic
Green Chilaquiles


Without a doubt this is one of the best dishes of all the Mexican cuisine. There’s nothing better than waking up and have for breakfast some tasty and spicy green chilaquiles accompanied with: refried beans, guacamole, peasant rice, quesadillas or some entree plate.


The chilaquiles consist of a plate with tortillas bathed in green salsa and garnished with cheese, onion, sour cream and coriander. It is a magnificent combination of ingredients and flavors.

It is funny but the Mexicans when they wake-up with a hang-over after going to a fiesta where they drank a lot they always look forward to relieve the hang-over with some very spicy chilaquiles. We don’t know how good the remedy is but they always do it.


About the Recipe

  • To make the chilaquiles first the tortillas have to transform into totopos then the salsa is prepared, the ingredients are mixed and at the end the plate is garnished. Laborious yes, difficult no.
  • If possible make the chilaquiles with “old tortillas” because they are drier, they absorb less fat and the tortilla chip will be better cooked.
  • The preparation time is of 20 minutes.
  • This recipe is for 2 persons.


Ingredients

  • 8 Corn Tortillas
  • 6 Tomatillos
  • 1 Jalapeno Pepper
  • 1/2 Onion
  • 1 Garlic clove
  • 1 Coriander sprig
  • 1 Epazote sprig
  • 2 tablespoons of Sour Cream
  • 2 tablespoons of crumbled Fresh Cheese
  • 1/2 cup of Vegetable Oil
  • Pepper to taste
  • Salt to taste

  • Cookware

  • 1 Saucepan
  • 1 Skillet
  • 1 Blender
  • 1 Chopping Board
  • 1 Turner
  • 1 Tongs
  • 1 Knife
  • 4 Paper Towels

  • Directions

    Fry the Tortillas


    1. Cut 8 maize tortillas into triangles, then set aside.
    2. Pour approximately 1/2 cup of vegetable oil in a skillet so you end up having approximately a .7 inch deep oil layer.
    3. Heat the oil over high heat.
    4. Put in the skillet the tortilla triangles that fit in (the ones that were cut) and fry them for about 2 minutes, until they are browned; move them regularly with some tongs.


    The tortillas are fried so the chilaquiles have more flavor.


    1. Transfer the tortilla triangles (fried tortilla chips) to paper towels so they dry.
    2. Repeat the 2 previous steps with the tortilla triangles that were not fried, then set aside.

    The Green Salsa


    1. Put in a saucepan 6 tomatillos and 1 jalapeno pepper; cover them with water and bring it to a boil over high heat.
    2. Leave the ingredients cooking in the boiling water for about 4 minutes, until the tomatillos change to a lighter color.


    Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter.


    1. Transfer the tomatillos and the jalapeno pepper into a blender, also add:
    • 1/4 of an Onion.
    • 1 Garlic clove.
    • Pepper to taste.


    1. Blend very well these ingredients, then set aside.



    The Chilaquiles


    1. Heat in the saucepan over medium heat 1 tablespoon of vegetable oil.
    2. Put in the saucepan:
    • The Salsa that was prepared.
    • 1 Epazote sprig.
    • Salt to taste.


    1. Mix the ingredients and bring the salsa to a boil over high heat.
    2. When it boils reduce to medium heat and cook the salsa for about 3 minutes, until it thickens a little; stir occasionally.
    3. Reduce to low heat and put in the saucepan all the tortilla triangles that were browned. Try to mix them with the salsa without breaking them.
    4. Cook the fried tortilla chips for about 3 minutes, until the salsa has a very thick consistency; stir occasionally. Then set aside.

    To Garnish


    1. Finely chop 1/4 of an onion and 1 coriander sprig; then set aside.
    2. Discard the epazote sprig that was put in the chilaquiles.
    3. Serve the chilaquiles and add them the following ingredients in the same order as given so they will look divine:
    • 2 tablespoons of Sour Cream.
    • The Onion that was minced.
    • Sprinkle 2 tablespoons of crumbled Fresh Cheese.
    • The Coriander that was chopped.



    Mmmm They Look So Good!


    *There always has to be bread on the table when chilaquiles are eaten.


    Tip: Serve the chilaquiles and in an independent plate put pot beans, it is an excellent combination.


    Variation: Would you like to change green color for red?


          


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    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?






    Here are some very good corn tortillas, that can be used to make your chilaquiles.





    You can also use these “La Costena Jalapeno Peppers” to make the chilaquiles’ salsa. They have a very good flavor and its hotness is extraordinary.





    The epazote really gives another dimension to the Mexican food. You have to use them in your chilaquiles, you will get amazed.