Chilaquiles Verdes
Chilaquiles verdes are corn tortillas cut into wedges, fried until crisp, and simmered in a sharp, acidic tomatillo salsa until they soften but retain their structure. They are served immediately, topped with crema, salty crumbled cheese, and raw onion to provide a contrast to the softened masa.
The balance of texture is everything.
Your goal is to have a dish that is neither soup nor dry chips; you want the tortillas to be saturated with salsa but still hold their shape.
- Large heavy-bottomed skillet
- Blender
- Tongs
- Serrated knife
What goes in.
- 1 lbtomatillos, husked and rinsed
- 2serrano peppers, stems removed
- 1/2 cupfresh cilantro, packed
- 1/4white onion, plus more for garnish
- 12day-old corn tortillas, cut into 6 wedges each
- 1/2 cupneutral frying oil
- 1/2 cupcrema or sour cream
- 1/2 cupqueso fresco, crumbled
Flash-frying the tortillas
Do not skip frying the tortilla wedges. The oil creates a barrier that prevents the corn from turning into mush the moment it touches the liquid salsa.
The method.
Make the salsa
Boil the tomatillos and serranos in water for 8 minutes until they change from bright green to olive. Transfer to a blender with cilantro, the quarter-onion, and a heavy pinch of salt. Pulse until smooth.
Fry the chips
Heat the oil in your skillet over medium-high heat. Fry the tortilla wedges in batches until they are rigid and deep gold. Drain on paper towels and wipe the skillet clean.
Simmer the base
Pour the salsa into the hot skillet. Let it bubble and thicken for 3 minutes until it coats the back of a spoon. Taste for salt.
Assemble
Add the fried tortillas to the skillet. Toss gently with tongs for exactly 60 seconds. You want them coated but not falling apart.
Garnish
Remove from heat immediately. Top with thin slivers of raw white onion, a drizzle of crema, and the crumbled cheese.
Other turns to take.
With Protein
Top with a fried egg or shredded rotisserie chicken before adding the final garnishes.
Extra Heat
Add an extra serrano or a small jalapeño with the seeds left in during the blending step.
When it doesn't go to plan.
Use tortillas that are a day or two old; they are drier and fry more cleanly than fresh ones.
If the salsa is too thick, thin it with a tablespoon of water or chicken stock before adding the chips.
Serve directly from the skillet to keep the chips from losing their structural integrity.
The ones that keep coming up.
Can I use store-bought tortilla chips?
It is not recommended. Store-bought chips are often too thin and salty, meaning they will disintegrate instantly once they hit the salsa.
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