Mexican Chilaquiles Verdes
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
@theemoodyfoody has taken the internet by storm with his beautiful, calming cooking videos. Paying homage to his Mexican roots, he developed this recipe specifically for the Feedfeed! It features classic Mexican flavors and cooking techniques, and is an authentic version of a dish that's becoming more and more popular in the United States. Luckily, it's made with ingredients that are all easy to grab from your local grocery store!
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend!
- Recipe Card
Recipe Card
ingredients
- 10 corn tortillas
- 1 1/2 cup Canola oil, divided
- 4 cloves chopped garlic
- 10 tomatillos
- 1 sliced white onion
- 2 destemmed and deseeded Serrano peppers
- 4 cups chicken broth
- 2 destemmed Poblano peppers
- 1 cup chopped cilantro
- 3 eggs
- Mexican crema, to taste
- Cotija cheese, to taste
- 1 chopped shallot
- salt, to taste
- pepper to taste
Method
Step 1
Cut tortillas into triangles (about 8 per tortilla). Heat a large pan over medium heat, and add 1 cup canola oil. Once hot, carefully add the tortilla triangles in and shallow fry them until they are crispy and golden brown (this should take about 10 minutes.) Once done, set the tortilla chips aside and place onto a paper towel to absorb excess oil.
Step 2
Heat a small pan over medium-low, and add 3 tablespoons canola oil and garlic cook garlic. Cook until garlic is fragrant, about 2-3 minutes. Remove garlic from the pan and reserve leftover oil for frying the eggs later.
Step 3
Heat a large pot over medium heat and add tomatillos, onions, Serrano peppers and chicken stock. Bring to a gentle simmer and cook for about 5 minutes, until tomatillos change color and onions are translucent. Drain the solids and reserve the leftover liquid for later.
Step 4
If you have a gas stove, carefully place the Poblano peppers directly over your lit burner to char them. If you don't have a gas burner, place the peppers into a dry pan over high heat and let them cook until they are charred. Next, put charred peppers into a plastic bag to let sweat. After peppers are cooled, de-seed and peel the peppers.
Step 5
Place cooked Poblano peppers, Serrano peppers, garlic, onion, stock and tomatillos, plus 3/4 cup fresh cilantro into a blender and blend until smooth. You can use reserved cooking liquid as needed to help liquify the mixture. Season to taste. This is now your salsa verde!
Step 6
In the pan you used to cook your garlic earlier, fry your eggs for about 5 minutes, until you have firm egg whites and a runny yolk. In the large pan you cooked your sauce in earlier, add an additional tablespoon of oil and your salsa verde. Add in the tortilla chips and coat with the sauce. Plate the saucy chips and top with a fried egg, Mexican crema, fresh cilantro, Cotija cheese and chopped shallots.