Cook and Scale
Chilaquiles Verdes
4 servings · 35 min total
Crisp fried tortilla chips simmered in tangy tomatillo salsa, topped with a fried egg, crema, and crumbled queso fresco.
Ingredients
- 12 wheat tortilla, cut into triangles
- 5 dl vegetable oil, for frying
- 500 g tomatillo, husked
- 2 fresh chilli, chopped
- 1 onion, chopped
- 2 garlic
- 4 tbsp fresh cilantro, chopped
- 2 dl vegetable stock
- 4 egg
- 100 g queso fresco, crumbled
- 1 dl mexican crema
- 1 onion, thinly sliced, for garnish
- salt to taste
Contains: Gluten, Milk, Egg, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Fry the tortilla chips — Fry the tortilla triangles in batches in hot oil for 2-3 minutes until crisp and golden. Drain on paper towels.
- 2.
Make the green sauce — Simmer the tomatillos, chili, onion, and garlic in the vegetable stock for 10 minutes until soft, then blend with the cilantro into a smooth green sauce.
- 3.
Season the sauce — Season the sauce with salt and simmer for a few more minutes until slightly thickened.
- 4.
Toss the chips in sauce — Toss the fried tortilla chips in the hot green sauce until well coated but still slightly crisp.
- 5.
Top with fried eggs — Fry the eggs to your liking, then serve the chilaquiles topped with a fried egg, queso fresco, crema, and sliced onion.