Mexico
Chilaquiles verdes
Crisp tortilla chips simmered in tangy green salsa until half crunchy, half soft. Mexico's best morning mess.
45 minTime
17 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original532kcal
17 gprotein
8 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Heat oil in a wide pan on medium. Fry the tortilla wedges in batches, 2 to 3 minutes, until crisp and golden. Drain on paper and salt lightly.
- 2Boil the tomatillos, half the onion, the garlic and jalapenos in water for 8 to 10 minutes until the tomatillos turn olive green and soft.
- 3Drain and blend with half the coriander, 1/2 cup water and salt until smooth.
- 4Pour 1 tbsp of the frying oil into a pan, add the salsa carefully and simmer 5 minutes. Fry the eggs in another pan.
- 5Add the chips to the salsa and toss for 1 minute, just until coated.
- 6Divide onto plates. Top with crumbled cheese, sliced onion, crema, coriander and a fried egg. Serve at once.
Serve it like this
Pile the chilaquiles in a shallow bowl, crown with a fried egg and scatter cheese, onion rings and coriander over the green sauce.