Recipe courtesy of Pyet DeSpain
Chilaquiles Verdes
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 30 min
Ingredients
8 ounces tomatillos
1 poblano pepper
1 jalapeño pepper
1 serrano pepper
1/2 white onion
3 cloves garlic
1 cup chicken or vegetable broth
1 teaspoon kosher salt, plus more to taste
1/2 bunch fresh cilantro (about 1 cup with stems)
24 ounces tortilla chips (4 to 6 ounces per serving)
Suggested Toppings:
Fried or poached eggs
Fresh cilantro leaves
Sliced white onion
Crumbled Cotija
Crema
Directions
- Prepare the salsa: Heat a cast-iron skillet on medium to high heat. Place the tomatillos, poblano, jalapeño, serrano, white onion and garlic in the hot skillet until charred, 1 to 2 minutes per side. (This adds a smoky flavor to the salsa.) Allow the charred vegetables to cool, then add them to a blender with the broth, salt and cilantro. Blend until the salsa is smooth.
- Cook the salsa: In a saucepan, heat the blended salsa verde over medium until it simmers. Let it simmer for about 5 minutes. Adjust the salt if needed.
- Assemble: Pour the warm salsa verde over a plate of tortilla chips, making sure they are evenly coated. Top with fried or poached eggs and additional toppings such as cilantro, onion, cheese and crema.