Authentic Chilaquiles Verdes Recipe – A Traditional Mexican Breakfast
This Authentic Chilaquiles Verdes Recipe features crispy tortilla chips tossed in a tangy homemade salsa verde, topped with queso fresco, crema, and optional eggs or shredded chicken. A classic Mexican dish perfect for breakfast or brunch!
Equipment
- ✔ Blender or Food Processor – For making the salsa verde
- ✔ Large Skillet or Frying Pan – For frying the tortillas and simmering the sauce
- ✔ Tongs or Spatula – To flip tortillas and mix chilaquiles
- ✔ Slotted Spoon – For draining excess oil from fried tortillas
- ✔ Knife and Cutting Board – For chopping ingredients
- ✔ Serving Plates – To serve the finished dish
Ingredients
- For the Salsa Verde:
- 1 lb tomatillos husked and rinsed
- 2 serrano peppers or jalapeños for a milder version
- ½ white onion chopped
- 2 garlic cloves peeled
- ½ cup fresh cilantro chopped
- ½ tsp salt or to taste
- ½ cup chicken or vegetable broth optional, for thinner consistency
- 1 tbsp vegetable oil for sautéing the salsa
- For the Tortilla Chips Totopos:
- 8-10 corn tortillas cut into triangles
- 1 cup vegetable oil for frying
- Salt to taste
- For Toppings:
- ¼ cup Mexican crema or sour cream
- ½ cup queso fresco or cotija cheese crumbled
- ¼ red onion thinly sliced
- 1 avocado sliced (optional)
- 2 fried or scrambled eggs optional
- 1 cup shredded chicken optional
- Fresh cilantro leaves for garnish
Instructions
- Step 1: Prepare the Salsa Verde
- Cook the Tomatillos & Peppers:
- Boil tomatillos, peppers, onion, and garlic in a pot with water for 5-7 minutes until softened.
- Alternatively, roast them under a broiler at 450°F (230°C) for 7-10 minutes for a smoky flavor.
- Blend the Salsa:
- In a blender, combine the cooked tomatillos, peppers, onion, garlic, cilantro, salt, and broth (if using).
- Blend until smooth.
- Sauté the Salsa:
- Heat 1 tbsp oil in a pan over medium heat.
- Pour in the blended salsa and simmer for 5 minutes, stirring occasionally.
- Step 2: Fry the Tortilla Chips
- Heat the Oil:
- In a large skillet, heat 1 cup of oil over medium-high heat.
- Fry the Tortilla Pieces:
- Add tortilla triangles in small batches and fry 1-2 minutes per side until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Lightly sprinkle with salt.
- Tip: For a lighter version, bake tortilla pieces at 375°F (190°C) for 10-15 minutes until crisp.
- Step 3: Combine Everything
- Heat the Salsa Verde:
- If cooled, reheat the salsa in a pan over low heat.
- Toss in the Tortilla Chips:
- Add the crispy tortillas and gently toss until coated.
- Cook for 1-2 minutes, just until slightly softened but still crisp.
- Step 4: Add Toppings & Serve
- Top with Crema & Cheese:
- Drizzle with crema and sprinkle with queso fresco.
- Add Garnishes:
- Scatter sliced red onions, avocado, and fresh cilantro on top.
- Customize with Protein (Optional):
- Serve with fried or scrambled eggs for a breakfast version.
- Add shredded chicken for a heartier meal.
- Serve Immediately & Enjoy!
Notes
For extra crispy chilaquiles, serve the chips on the plate first and pour the salsa on top instead of mixing them in.
If you like spicier chilaquiles, add extra serrano peppers or a pinch of cayenne.
Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 2 days, but they will soften over time.
If you like spicier chilaquiles, add extra serrano peppers or a pinch of cayenne.
Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 2 days, but they will soften over time.