It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed.

  • Course: Breakfast
  • Cuisine: Mexican
  • Keyword: breakfast, chilaquiles, mexican breakfast

Ingredients Chilaquiles Recipe (Mexican)

For the Salsa Verde

  • 1 1/2 pounds of tomatillo roasted or boiled.
  • 1 Poblano Pepper deseeded and without the skin.
  • 1/2 white onion
  • 2 cloves of garlic
  • 1 cup of chicken stock
  • 1/2 bunch of cilantro
  • 1 Jalapeño optional
  • 1/4 teaspoon of ground cumin
  • 1 tbsp Salt and Pepper to taste

For the Chilaquiles

  • 20 Corn Tortillas cut into triangles baked (preferred) or fried.
  • 2 eggs over easy or over hard
  • 1 tbsp Mexican Crema
  • 1 tbsp Queso Fresco or cotija
  • 1 Avocado chopped, optional

Also Read: Carnation Famous Fudge

Instructions of Chilaquiles Recipe (Mexican)

  1. Add all the ingredients for the salsa verde in a good blender and mix until everything is broken down, but not too smooth.
  2. Add the mixed salsa to a hot pan with a teaspoon of olive oil and cook for 5 minutes, adding additional chicken broth if desired.
  3. Pour the salsa verde over the baked tortillas (or fries) if you want a crunchier texture, or add the tortilla chips to the salsa itself for a softer texture.
  4. Garnish with queso fresco, egg, avocado and Mexican cream.

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