{recipe} Chilaquiles Verdes

{recipe} Chilaquiles Verdes

One of the most searched and clicked recipes on this site is Robert’s Chilaquiles. That means that a lot of people have had the benefit of my friend Robert’s wonderful recipe for chilaquiles, which makes me ¡muy feliz! Robert’s recipe for this Mexican breakfast treat involves layers of fried tortilla triangles, scrambled eggs, chorizo, cheese, and a spiced tomato sauce. However, after spending a long weekend in the neighboring Mexican towns of Puebla and Cholula, we kind of got hooked on chilaquiles verdes–made with a green tomatillo sauce in place of the red.

A little research and some experimentation led to this recipe. Typically chilaquiles verdes are made with chicken, but I prefer chorizo. For those who requested it, I fried an egg and laid it on top of their plates.

I am extremely lucky to live nearby some wonderful Mexican grocery stores, so it was easy for me to find everything I needed. (SF locals: In case you are curious, all of the ingredients were purchased at La Palma Mexicatessen and Casa Lucas.) I am, however, not lucky because it took me about 20 minutes to find a parking place near these great stores on a Sunday morning. Normally I fry tortillas to use for chilaquiles, but since I was running late and since I had never seen these before, I had to buy them!

They translate to “little hard ones for chilaquiles”–a chip specially formulated to embody the structural integrity needed to withstand the bath of sauce, cheese, and meat. What will they think of next?? Also, is this where they got the name “Doritos”?

Ingredients

  • I am extremely lucky to live nearby some wonderful Mexican grocery stores, so it was easy for me to find everything I needed. (SF locals: In case you are curious, all of the ingredients were purchased at La Palma Mexicatessen and Casa Lucas.) I am, however, not lucky because it took me about 20 minutes to find a parking place near these great stores on a Sunday morning. Normally I fry tortillas to use for chilaquiles, but since I was running late and since I had never seen these before, I had to buy them!
  • Chilaquiles Verdes
  • Ingredients:
  • 3/4 lb. tortilla chips, duritos, or tortillas
  • 1 1/2 lbs fresh tomatillos, husks removed and rinsed
  • 1-2 jalapeños, stem and seeds removed (if you like spicy things, you can leave some seeds in)
  • 3 large cloves garlic, peeled and smashed
  • 1/2 cup cilantro leaves
  • 3-4 scallions, white part and up to medium green part
  • 1 lb. Mexican chorizo
  • 1 cup crumbled cotija or queso fresco cheese
  • scallions and cilantro for garnish
Read the whole recipe on off the (meat)hook