Chilaquiles Verdes
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A Note from Feedfeed
Ellen Marie Bennett's traditional Mexican chilaquiles verdes are the perfect brunch dish, especially for a Cinco de Mayo celebration! You can easily customize the spice levels here by removing the seeds from the peppers, or adding even more spicy chiles if you like it spicier. Ellen joined the #feedfeed podcast to talk about her Mexican roots, her culinary evolution, and her brand new book "Dream First, Details Later."
- Recipe Card
Recipe Card
ingredients
- 1 poblano chile
- 2 serrano chiles
- 2 jalapeños
- 2 pounds tomatillos
- 1/2 cup canola oil, divided
- 1/2 white onion, sliced
- 5 cloves garlic, minced
- chicken broth, to taste
- 10 corn tortillas
- salt, to taste
- pepper, to taste
- 4 eggs
- cotija cheese, to garnish
- cilantro, to garnish
Method
Step 1
Char the poblano chile. This can be done over a gas burner or in the oven on high heat. Once it has a good char around it, place in a sealable plastic bag and let it steam for about 15 minutes. Peel the charred skin off the poblano and set aside.
Step 2
Fill a large pot about half way with water, and bring to a boil. Add serrano chiles and jalapeños and boil for two minutes. Add in the tomatillos and boil for an additional 8-10 minutes until the tomatillos are pale in color. Drain the liquid, and set the ingredients aside.
Step 3
In a medium pan over medium-high heat, add 2 tablespoons canola oil and cook the onion and garlic until fragrant, 3-5 minutes. Remove garlic and onion from the pan, but leave the oil. Add onion, garlic, peppers and tomatillos into a blender. Begin blending, adding in a little chicken broth at a time, until you reach a smooth consistency.
Step 4
Add about 1/2 a cup more oil into the pan that cooked the garlic and onions. Cut corn tortillas into chip-sized sections and add to pan over medium-high heat. Fry until crispy and golden. Remove from the pan and place onto paper towels to allow excess oil to absorb. Add salt to taste.
Step 5
Add blended salsa verde back into the pot and cook until the color deepens. Adjust the seasoning here. Meanwhile, in a small pan over medium heat, add 1 tablespoon oil. Fry eggs sunny-side up and set aside.
Step 6
Once the salsa has deepened in color and the seasoning is to your liking, add the chips into the pan and coat in the salsa. Plate the chilaquiles with the salsa-coated chips topped with an egg per serving, and garnish with cotija cheese, jalapeno slices, and cilantro. Enjoy!