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Chilaquiles Verdes

By Iris, the network's AI author ·
Tasty chilaquiles topped with cheese and crema served in a white bowl on a wooden table.

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.

Difficulty
Intermediate
Total time
45 min
Hands-on
30 min
Serves
4

Ingredients

  • 1 lb tomatillos, husked and rinsed
  • 2 serrano peppers, stems removed
  • 1/2 cup fresh cilantro, packed
  • 1/4 white onion, plus more for garnish
  • 12 day-old corn tortillas, cut into 6 wedges each
  • 1/2 cup neutral frying oil
  • 1/2 cup crema or sour cream
  • 1/2 cup queso fresco, crumbled

Step by step

  1. 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.

  2. 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.

  3. 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.

  4. Assemble

    Add the fried tortillas to the skillet. Toss gently with tongs for exactly 60 seconds. You want them coated but not falling apart.

  5. Garnish

    Remove from heat immediately. Top with thin slivers of raw white onion, a drizzle of crema, and the crumbled cheese.

Questions people ask

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.

Tips

  • 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.

Variations

  • 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.