Chilaquiles Verdes Recipe (2024)

If you're in the Northeast, the regional brand La Niña Tortilleria chips are the best store-bought chips for chilaquiles. I've made chilaquiles with many different brands because I can't be bothered to fry chips when I'm hungry for breakfast, and they're the only ones that have never disintegrated when they cook in the salsa.

Somewhere between fresh tomatillos and store bought salsa verde, is salsa made with canned, drained tomatillos and the remainder of the salsa ingredients above. Very good.

I first had chilaquiles in detention in a Mexican jail (for being an illegal immigrant) where families brought in food for their incarcerated. Best chilaquiles ever: Corn tortillas ripped into pieces (not sliced); fried in (probably) lard (butter works) alongside onions and leftover meat scraps (pork, bacon. tripe); when the tortillas are just the right amount of crispy, stir in eggs, cheese, and leftover veggies, chillies, garlic, epazote, cilantro, oregano, pepper. Heaven in hell's despair.

Absolutely! I air fry tortilla chips all the time (more than I probably should) and it works like a charm. Nominal use of oil, no mess, and faster. You could also experiment with seasoning them with ground spices after the oil spritz.

Only four tomatillos with two serranos seems like it would make for extremely hot salsa verde. I generally use roughly the same amount of onion, garlic and chili for a couple pounds of tomatillos—well over a dozen of them. They fill up a sheet pan. Even then, the salsa is plenty hot for my heat-loving palate (and sometimes a little too hot for my less heat-tolerant partner).One tip for the salsa: Wait till everything cools before you add the cilantro, lest the cilantro cook.

Cooking the green salsa with fresh epazote and a bit of chicken broth powder is a game changer and for me, a Mexican, a must.Cooking the tortilla chips in the sauce (instead of just pouring it over) and cooking down the sauce will render a crispy bottom that is to die for while cheese melts on the top.

Love chilaquiles, but there's absolutely no way 5 tablespoons of oil is enough to fry corn chips in even if you're shallow frying.

I've always dried/crisped the tortilla strips in the oven, then tossed them in the frying onions for a minute or two before adding the other ingredients. Like crouton-making, it's a way to use up stale, scrap, and mismatched tortilla bits. Then, like hash, the whole chilaquile skillet is a way to turn last night's leftover meat or beans (or I suppose even potato/veggie bits, for the vegetarians) into a hearty weekend breakfast (or dinner).

You need at least a cup of oil to properly fry the tortillas.

The article that lead me to the recipe said recipes aren't rules but guideposts so using what I had I sauteed diced green pepper, onion,garlic, salt, pepper, cumin and oregano. When softened added drained chopped tomatoes and simmered for about 10 min. I heated corn tostadas in the toaster oven then broke into pieces and stirred into the sauce and topped all with shredded cheddar cheese and cooked until almost dry and cheese melted. I topped that with a fried egg. Very, very tasty.

Try sauteeing chopped king oyster mushrooms if you can find them (or any kind of button mushroom) with a little worchestershire or soy sauce. they will give you that meaty quality and they taste great in chilaquiles. I speak from experience!

My chilaquiles recipe: Medium heat, non-stick pancut up some corn tortillas and lightly fry up in a few tablespoons of oil and a pat of butterAdd some scrambled eggs and lightly toss with tortillastop with cheese and melt in panplate and top with herdez salsa (red or green) and chopped onion, cilantro, goat yogurt, etc.basic and fast

Given the size variation of tomatillos & serranos, it would be helpful to have weights. Four tomatillos plus two serranos seems disproportionate.

Marco, do whatever you want and skip the eggs! I like avocado and radishes. I don’t know what is authentic, but since I think of chilaquiles as “leftovers” anyway, I like to add what I can find in my fridge that appeals. I like chorizo, too. Intercontinental Hotel in Monterey, CA served them with marinated skirt steak! By the way, everybody, chilaquiles made with the brown mole from the glass jar with the yellow lid from the grocery store is also delicious. I love chilaquiles!

Marco, skip the eggs and add in whatever you want! I like to add slices of avocado. Last spring I ate chilaquiles at a hotel in Monterey, CA, and they served it with marinated skirt steak! I like sliced radishes, too. I don’t know what is authentic, but since I figure chilaquiles are basically “leftovers,” I just put in whatever I feel like. By the way, everybody, chilaquiles made with the brown mole sauce available in the grocery store in a glass jar with a yellow lid is really great, too!

A very lazy version of this is in regular rotation at our house. I use La Nina chips and Herdez salsa verde and start at Step 6, adding in a protein to sizzle with the sauce. A word of caution to stick to the recipe at that point: Nothing about assembling the chilaquiles is going to make any sense, but if you resist the urge to add more salsa, cook the onion more, etc., they will turn out perfect.

I made a big batch of the salsa verde a day in advance and it helped the flavors blend and enhanced. My family thought the salsa was the most important part of this recipe.

This is a very easy and very flavorful dish! It's become one of my daughter's and my favorites!

Honestly, this recipe just created a "day after the restaurant nachos" with eggs over them. The sogginess of the meal was just not a pleasant mouth feel or taste.

Made a tiny amount of tasty salsa verde--might triple or even quadruple!

I think the amount of salsa is a bit too little for 4 servings. My first half of chips didn’t get evenly covered. If you are making for four make more salsa. And I added avocado,

Double the recipe to feed four to five people

Even with the shortcuts, this was delicious! Might add some black beans next time for a little more protein.

Is the chile powder from McCormicks, or a chile variety, like Ancho or Pasilla?

I found 5 tablespoons of oil to be fine for me- I used a medium cast-iron pan. really good- didn't have queso fresco, replaced with mild cheddar. and my attention was wavering at frying eggs so I just scrambled. very tasty!

This tomatillo salsa is great! I had to add a little water to get the blender to whir, but it is yummy. I added about an eighth of a teaspoon of salt for my taste.

Ignore the haters! Five tablespoons of oil works just fine. If you’re using store-bought salsa, an entire 16 ounce jar is sufficient, and if you’re in Texas, H-E-B’s Mi Tienda salsa verde is where it’s at.

I’m Mexican and I can’t stress this enough. You have to fry out the tortilla wedges for at least one day. They will fry better and require less oil.

Really good. Made as the recipe instructs. Wish I'd used more peaches... maybe 8, for more fruit to topping ratio. But excellent!

This was so dang good. I love a good chilaquiles but never thought it would be that easy to make. It is. Going to try the red one next.