RSS Feed

Brunch Favorite: {Chilaquiles Verdes} Salsa Verde Chilaquiles

Posted on
Brunch Favorite: {Chilaquiles Verdes} Salsa Verde Chilaquiles

A dish so good it needs no translation.

Servings: 4

Prep Time: 5 minutes ~ Cook Time: 25 minutes

Untitled

Chilaquiles Verdes

{IMPORTANT NOTE} You will need to make a double batch of my salsa verde recipe for this popular Mexican dish. Yet another reason to keep extra salsa in the freezer! 😉

Last week I had a special guest in my kitchen, my best friend Katie. She was visiting for the weekend and had a craving for the traditional chilaquiles my family makes, so obviously, as a good hostess I had to deliver. Not such a selfless act on my part, since I’m always looking for an excuse to eat chilaquiles. This is a very traditional breakfast or brunch dish in Mexico, normally served with a side of pinto beans and eggs. My mom made chilaquiles regularly since it was my brother’s preferred breakfast meal. Perhaps it’s the simplicity of making chilaquiles that makes this dish a staple, while at the same time bringing an explosion of taste to the palatte. With so many flavor profiles and regional variations, it’s no wonder why Mexican breakfast has also become a staple in American brunch menus.

Untitled

Katie and I on her latest visit.

Like I said, this recipe is simple, but the secret is in the quality of the corn tortillas that you use to make the “totopos” or chips and using home-made salsa. My mom taught me to let the tortilla strips dry out for a night or at least a few hours before frying. This way they fry faster and absorb less oil. But if you’re the spontaneous kind or just forgetful, like me, you can still fry the tortilla strips without drying them ahead of time. Just make sure you fry them until they are completely crisp and let them drain on a paper towel after, because there’s nothing worse than limp totopos!

Another great thing about this recipe is that if you cut the tortilla strips and make the salsa the night before, you’ll have your work cut out for you in the morning-no pun intended. Since chilaquiles can be quite a carb load, I always add a fried egg on top for protein. But Katie suggested mixing in some cooked chorizo after step 8, and you can always add a side of black or pinto beans, like we do in Mexico, for a more balanced meal.

¡Buen Provecho!

♥ INGREDIENTS

15 corn tortillas. Always buy from the refrigerated section to ensure highest quality with no preservatives added.

1/2 cup of oil, for frying

1 cup shredded provolone or mozzarella cheese

2 cups Salsa Verde

1/3 cup chopped onions for topping

1/2 cup Heavy cream or Mexican style crema for topping. (You can also use sour cream)

 COOKING INSTRUCTIONS

1. STACK the tortillas in sets of five and use a large sharp knife to CUT them into strips (about 1 – 2 inches in width).

Chilaquiles5_AZ_42013

2. SET aside to dry (overnight if time allows). If you don’t have time to let them dry properly just make sure you fry them longer in step 5, until they crisp.

Chilaquiles6_AZ_42013

3. PREPARE the salsa verde. Click here to see the recipe. You can do this step the night before or the same day. If you already have a frozen stash of salsa just make sure you transfer it to the fridge a few ours ahead.

4. HEAT a medium sized skillet or pot with the 1/2 cup of oil.

5. FRY the tortilla strips one layer at a time, without overcrowding them in the pan. If you have a fryer, this will be the time to use that bad boy.

Untitled

6. REMOVE the fried tortilla strips or totopos from the oil and let sit on a paper towel to drain.

Untitled

7. POUR the two cups of salsa into a skillet over medium heat and bring to a slow simmer.

image_9

8. ADD the fried tortilla strips to the warm salsa and turn the heat down. Slowly stir the tortilla strips in with the salsa so they are all well coated but avoid doing this too hard or they will get soggy.

image_13

9. ADD the cheese and cover the skillet. Turn the heat down to low until the cheese melts all the way.

Untitled

10. SERVE immediately on a plate with a side of refried beans, chorizo or a fried egg on top.

image_31

Advertisements

About Maribel

Bilingual digital media and marketing pro | blogger| foodie | fashionista | philanthropist #NotTheCoolGirl

2 responses »

  1. Looks delicious, maybe I’ll have to visit! 😉

    Reply

Share Your Comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: