Chilaquiles Verdes
Time to complete
1 hour, 15 minutes
Serving size
Makes/Serves: 4
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What You Need
Ingredients
Preparation
Green chilaquiles are served throughout Mexico as a sturdy breakfast or brunch. This version of the dish is tart and savory, tossing fried tortilla wedges in a warm, tomatillo-based salsa, topped with crumbled cotija cheese, cilantro, crema, pickled red onion, and crispy fried eggs.
INSTRUCTIONS
- Make the pickled onions: In a small bowl, top the onion with the vinegar, sugar, and 1½ teaspoons salt; stir to combine. Let pickle for at least an hour or refrigerate in an airtight container for up to 5 days.
- Fry the tortilla chips: In a HexClad 4.5QT Hybrid Deep Sauté Pan, heat 1-inch of oil over medium heat to 325°F / 160°C. Fry the tortillas in batches, tossing occasionally, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and season with salt.
- Make the salsa verde: Bring a HexClad 8QT Hybrid Stock Pot of salted water to a boil. Add tomatillos, peppers, garlic, and onion and boil until softened, about 5 minutes. Use a slotted spoon to transfer to a blender with ½ cup / 120 ml of cooking liquid. Add cilantro, sugar, cumin, and 2 teaspoons salt. Blend until smooth. Discard remaining cooking liquid. Return stock pot to medium heat, add oil, and carefully pour in salsa (it will spatter). Bring to a boil, then simmer 3–5 minutes until thickened. Season with salt. Add chips and toss to coat, cooking until chips are just softened, about 2 minutes.
- Make the eggs: Heat 1 tablespoon / 15 ml oil in a HexClad 12" Hybrid Fry Pan over medium-high heat. Crack in the eggs and cook until whites are set and edges crisp, 3–4 minutes. Season with salt.
- Assemble: Divide the saucy chips into four bowls. Drizzle with crema and sprinkle with cotija. Top with a fried egg, pickled onions, and cilantro. Serve immediately.
STORAGE AND MAKE AHEAD
The pickled onions and salsa verde can be refrigerated in separate airtight containers for up to 5 days.
NOTE
Some like their chilaquiles softer; others prefer more crunch. The longer the chips sit in the salsa, the softer they become.
