Chilaquiles

 

Crunchy Tortillas with Salsa Verde

The word chilaquiles comes from the ancient Nahuatl word for "chilis and greens." This traditional dish reigns from central Mexico featuring lightly fried corn tortillas smothered in a bright, fresh and flavourful salsa verde. Though the basic ingredients only require fried tortillas and a chilli salsa, there’s plenty of variations of the dish featuring chicken, onions, eggs, queso fresco, refried beans, pulled pork and much more!

PREP TIME: 30 mins

DIETARIES: Gluten Free

 

For the chilaquiles

  • 12 corn tortillas

  • 2 1/2 tablespoons olive oil

  • 1/4 teaspoon sea salt

  • 1/4 cup shredded cheese

  • 1 tablespoon chopped cilantro

  • 2 tablespoons diced white onions

  • 1/4 cup sour cream

For the salsa verde

  • 1 Can (790g) of tomatillos drained

  • 3 jalapeños, stems and seeds removed

  • 1/2 white onion

  • Water

  • 1/2 cup cilantro

  • 2 cloves garlic

  • Juice of 1/2 lime (about 1 tablespoon)

  • 1 teaspoon sea salt

COOKING INSTRUCTIONS

  1. Make the salsa verde by adding the tomatillos, 1/4 cup of water, jalapenos, and onion to a medium saucepan or pot.

  2. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes. Let cool for 15 min.

  3. Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.

  4. Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.

  5. Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges.

  6. Heat olive oil in a large skillet over medium heat.

  7. Add cut tortilla wedges and sauté for 10 minutes, stirring every minute or so, until the tortillas are crispy and lightly fried.

  8. Add in the salsa verde to the hot pan with the chips and toss together to coat all the chips.

  9. Transfer chips and salsa to a ceramic dish and garnish with shredded cheese, cilantro, and sour cream, serve immediately.

CHEF’S TIPS

Homemade is always best, but if you’re really short on time, 1 1/2 cups of your favourite store bought salsa verde will get the job done.

If you’d like a guilt-free version, tortillas can be baked instead of fried. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy.

High quality store bought tortilla chips work well. La Tortilleria brand chips are our favourite!

Serve it with a fried or sunny side up egg and you’ve got yourself a Mexican breakfast!

Atticus Hospitality