Have you ever met a plate of Chilaquiles Verdes you didn’t like? I sure haven’t. Did you know you can TOTALLY make this at home and knock the socks off of all of your closest pals? Well, you can! I learned this recipe from a family friend from Mexico, so it’s as authentic as it comes. And it’s so easy which is a total bonus!
My mind has been focused on all things Mexican this week, and I can’t stop, won’t stop. If I wasn’t fair skinned with blonde hair, you would 1,000% think I was part Mexican. I love all things spicy and would take you up on a spice challenge any day, just let me know a time and place and i’ll see ya there.
My mother is hosting an art show for a dear friend in Tulsa this weekend and i’m helping cater the partay! Let’s start by saying i’ve never catered a party before…… so this will be extremely interesting but hopefully amazing! I got this!
This Chilaquiles Verdes recipe is the BEST. It’s so simple and literally exploding with flavor. You can make your own tortilla chips for the real deal, but feel free to buy store-bought tortilla chips to make your life just a tad easier.
Hopefully, you have something fun planned for Cinco de Mayo, but if not, cuddle up at home and make these for brunch Saturday morning. You will thank me later. E N J O Y!!!Print
- Yield: 4–5 1x
- 13–15 tomatillos, husks removed and washed well
- 1/4 white onion
- 1 bunch of fresh cilantro
- 1–2 jalepeno’s, stems removed (only use one if you like less heat)
- 2 serrano peppers, stems removed
- 1–2 tsp salt
- 1/4 tsp garlic powder
- Queso Fresco, for topping
- Mexican crema, for topping (or sour cream)
- Fried egg, for serving, optional
- lime wedges, for serving
- 16 corn tortillas or a large bag of store-bought tortilla chips
- Canola or vegetable oil, for frying
- To prepare the tortilla chips, cut the corn tortillas into 8 triangles and set onto a sheet pan and let sit out overnight or a few hours before. This allows them to harden up which makes it easier to crisp up!
- Heat 1/2 c of oil in a large skillet over medium-high heat. When oil is shimmering, add cut up tortillas in batches, flipping every few minutes, until cripsy and golden. Pay close attention as they can burn easily! Transfer to paper towel lined plate to cool and soak up excess oil.
- Bring a large pot of water to a boil. Add tomatillos, cilantro, jalepenos, and serranos. and boil for 5-7 miuntes, or until the tomatillos have turned bright green. Drain the water and transfer to blender along with onion, salt, garlic powder, and 2 T water. Blend until smooth and creamy.
- Heat more oil in same or new cast iron skillet. When oil is hot, pour tomatillo sauce into pan and cook for 3-4 minutes.
- If you are topping with a fried egg, prepare this now.
- Add tortilla chips to pan with tomatillo sauce and toss to evenly coat the chips.
- Serve immediately and garnish with cilantro, crema, queso fresco, and top with a fried egg.