Chilaquiles with Salsa Verde


Preparation15 minutes
Cook time25 minutes
ServingsServes 4


    For the Salsa Verde:
  • 6 Tomatillos, peeled and washed
  • 1 Small Yellow Onion, peeled and roughly chopped
  • 4 Cloves of Garlic, peeled
  • 1 or 2 Jalapenos
  • Handful of Cilantro
  • 1 Tbsp of Chicken Bouillon
  • Additional Ingredients:
  • Corn Tortillas, I average 3 per person
  • Eggs
  • Vegetable Oil
  • Red Onion, very thinly sliced and soaked in the juice of 2 limes
  • Cotija Cheese
  • Cilantro


    1) Add the tomatillos, onion, garlic and jalapeno to a saucepan with some water, bring to a boil and let them simmer for 10 minutes.

    2) Drain the tomatillo mixture, add to a food processor or blender, add the cilantro and chicken bouillon, pulse or blend until chunky smooth (don't puree it!!) set aside.

    3) Add some vegetable oil to a large skillet, in batches, cook the tortillas until golden and crispy on both sides, drain on a paper towel lined plate (season each bath with a pinch of salt) and set aside.

    4) Remove all the oil from the skillet, add the salsa, keep it on low heat while you fry some eggs in a separate skillet, once the eggs are about ready, add the chips to the salsa, cook for a couple minutes or until the tortillas have soaked up the sauce and softened a bit.

    5) Serve the saucy tortillas with a fried egg, the lime soaked onions, cotija and extra cilantro.

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