In the past I have already written around here about chilaquiles, how much I like them, and how my dad used to prepare them for me and my sister as children. They would pamper our souls. Today, even when some would think this is the easiest recipe or that one wouldn’t even need one, I share it because a friend from far away lands asked me for it. I am guessing she wants to pamper her family members as well with a little Mexican bite. For me, chilaquiles are something that can be prepared for any meal. We at home, however, will prepare them for a weekend breakfast or brunch 90% of the time. But I could honestly eat them every day any time of day.
Now, I don’t like them extra spicy, so, if you do, be sure to add more chili peppers than the ones I’m suggesting. I am sure many will think this is not spicy at all, but hey, don’t judge. We all like and tolerate different levels of spiciness in our foods.
I’ve also got to mention that this is a version I hope anyone can prepare anywhere in the world as easily as possible. So, please read the tips at the end of the recipe. You’ll see some very useful hacks.
Lastly, I like salsa verde a lot, but if tomatillos aren’t available where you’re located, you can always do a salsa roja using tomatoes. I dare to say that during this time of the year it might even be more attractive. It’s at peak season.
Equipment
- Pot with lid or Dutch Oven
Ingredients
For the salsa verde:
- 600 g (1,3 lb) tomatillo
- 2 (2) fresh serrano peppers, (if unavailable, you may use jalapeños or even thai chilis, just beware of their different level of spiciness)
- 1 (1) onion, cut in 4
- 2 cloves (2 cloves) garlic
- 1/2 bunch (1/2 bunch) cilantro
- Salt
- 50 g (4 tbsp) olive oil
For the chilaquiles:
- 12 (12) corn tortillas , cut in squares or triangles (it's even better to leave them the night before getting dry on your kitchen counter after you cut them)
- 1 (1) chicken breast, cooked and shredded
- 1/2 (1/2 ) onion, finely chopped
- 120 g (1/2 cup) crème fraîche or Mexican crema
- 200 g (2 cups) shredded mozzarella cheese, to melt
- Frying oil
- sea salt, to season
To Decorate:
- 1/2 (1/2) onion, cut in rings
- 1/2 bunch (1/2 bunch) cilantro, finely chopped
- 100 g (1 cups) cotija, fresco, or feta cheese
To Prepare
Prepare the salsa:
- In a baking sheet set your tomatillos, onion, peppers, and garlic cloves. Drizzle the olive oil and add a pinch of salt.
- Roast in a preheated oven at 200 °C or 400 °F. Be careful so nothing gets burnt. Take ingredients out of the oven as they get roasted. First, I take out the garlic cloves. A few minutes later the serrano peppers, and lastly the onion and tomatillos. I will leave the lot about 40 minutes in total.
- Pour everything in the blender. Add the cilantro and blend everything. Be sure the sauce is smooth. Verify your seasoning with a bit of salt f you need to.
Prepare the chilaquiles:
- In a big enough pot, fry the tortilla triangles or squares to make chips. I suggest you do this little by little so that all your chips are crispy and not soggy. Let them dry on a paper towel. Repeat this step until all your tortilla chips are crispy.
- Sauté the onion. Add a pinch of salt. Whenever the onion is transparent, add the salsa verde and let it cook for a moment.
- Add the chicken and the tortilla chips. Mix it well to incorporate everything making sure everything is well covered with the salsa.
- Add the crema or crème fraîche and the cheese on top. Let it melt for a few minutes at a very low heat.
Serve the chilaquiles:
- Serve and decorate with some fresh onion rings, a little feta, cotija, or queso fresco (whatever you have at hand), and a little freshly and finely chopped cilantro.
Notes
- I normally serve chilaquiles with a fried egg and some refried beans if I’m serving them for breakfast or brunch. At lunchtime, I will serve some carne asada and cactus salad on the side.
- If I’m being a little lazy to prepare the fried tortilla chips, I just buy them from the store.
- And if you want to open a jar or can of salsa… that’s fair as well. Just be sure to adjust seasoning, and if it’s necessary, add some freshly and finely chopped cilantro. Don’t hesitate. It’ll make it way better. If the cilantro you add dries out a bit the salsa, add a little chicken stock, veggie stock, or even water to arrive to the desired texture.
