Chilaquiles Verdes Recipe

Ingredients

• 907 g (2 lb)tomatillos, husks removed and washed
• 1–3serrano chillies (use fewer and/or use jalapeños for less heat)
• ¼ of a mediumwhite onion, peeled and left whole
• 3garlic cloves, peeled and left whole
• 120 ml (½ cup)water
• 1 teaspoonsalt, or to taste
• 340 g (12 oz)hard Mexican corn tortilla chips
• 1avocado, sliced (optional, for garnish)
• 120 g (½ cup)queso fresco (optional, for garnish)
• 120 ml (½ cup)Mexican crema, or sour cream thinned with a little milk (optional, for garnish)
• 60 ml (¼ cup)finely chopped coriander (optional, for garnish)
• 80 ml (⅓ cup)white onion, thinly sliced (optional, for garnish)

Instructions

1. 1

   Boil the vegetables

   Put the tomatillos, serrano chillies, onion and garlic in a large saucepan. Add enough water to keep the chillies submerged, then boil over a high heat for 10 minutes.

2. 2

   Transfer the ingredients

   Use tongs to move the cooked ingredients into a blender jug, leaving the cooking water behind.

3. 3

   Blend the salsa

   Add 120 ml fresh water and the salt to the blender. Blend on high for about 2–3 minutes, or until the salsa is as smooth as you like.

4. 4

   Warm the salsa

   Pour the salsa into a wide, deep-sided frying pan and bring it to a simmer over a medium-high heat, about 3–5 minutes.

5. 5

   Coat the chips

   Add the tortilla chips and toss or stir to coat them in the salsa. Make sure each chip gets some sauce; you may not need to use all the chips.

6. 6

   Add the toppings

   If you like, finish with avocado, queso fresco, crema, coriander and sliced white onion, adding them to taste.

What are chilaquiles verdes?

Chilaquiles are a Mexican dish of tortilla pieces softened in salsa and served with toppings. The green version takes its colour and tang from tomatillos, with serrano chillies bringing adjustable heat.

Here, ready-made hard tortilla chips make the preparation quick. The brief toss in warm salsa gives them flavour while letting you choose how much crunch to keep.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 9g protein, 54g carbs, 26g fat.

The tortilla chips provide most of the carbohydrates, while their frying oil and the avocado and crema contribute much of the fat. The cheese and chips add some protein, though this dish is not especially protein-led; serve it with beans or eggs if you want a more balanced plate.

Why tomatillos and chillies matter

Tomatillos: Their tart, bright flavour forms the base of the salsa. Removing the husks and washing them before boiling clears away the sticky coating beneath.

Serranos: One chilli gives a gentler result, while adding more makes the salsa hotter. Jalapeños are suggested as another option for a milder taste.

Getting a smooth salsa

Cook the vegetables until the 10-minute boil has softened them, then transfer them with tongs rather than pouring in the cooking water. The recipe uses 120 ml of fresh water for blending.

Blend for 2–3 minutes, checking the texture to suit your preference. Season with the stated salt, or adjust it to taste.

Keeping the chips crisp

Warm the salsa in a wide, deep-sided pan until it simmers, then add the chips. Toss and stir so the sauce reaches all of them without leaving a dry patch.

Use only as many chips as needed to coat them. Serve soon after mixing: the longer they sit in salsa, the softer they become.

Choosing the toppings

Creamy toppings: Avocado, queso fresco and Mexican crema soften the salsa’s tang and chilli heat. If using sour cream instead, thin it with a little milk as directed.

Fresh finish: Chopped coriander and thinly sliced white onion add fresh, sharp notes. All the garnishes are optional, so add only what you enjoy.

Serving the chilaquiles

Bring the pan to the table or portion the chilaquiles while they are warm, then add the garnishes. This is a filling dish on its own, or you can serve it alongside eggs or beans for a more substantial meal.

For a contrasting side, choose something fresh and crisp, such as a simple salad. Keep any extra salsa separate until serving so leftover chips do not soften prematurely.

Recipe notes & tips

• Start with one serrano if you are unsure about the heat, then add more next time.
• Keep the boiled ingredients out of the cooking water when transferring them to the blender.
• Blend the salsa until it reaches the smoothness you prefer.
• Add the chips gradually so you can stop when they are evenly coated.
• Put the optional garnishes on the table so everyone can finish their own portion.

Variations

• Milder salsa: Use fewer serranos or choose jalapeños as suggested.
• More avocado: Add extra sliced avocado at the table for a creamy topping.
• Sour cream swap: Thin sour cream with a little milk if you do not have Mexican crema.
• Extra freshness: Add more chopped coriander or sliced white onion to taste.
• Heartier plate: Serve alongside beans or eggs for a more substantial meal.

Common mistakes to avoid

• Adding all the chips at once: You may not need the full amount, so add them gradually and stop when coated.
• Leaving chips in the salsa: They continue to soften, so toss them shortly before serving.
• Skipping the rinse: Wash the tomatillos after removing their husks to clear away the sticky coating.
• Pouring in the cooking water: Transfer the vegetables with tongs and use the specified fresh water for blending.
• Using too many chillies: Start with fewer serranos if you prefer a milder salsa.

How to store

Store leftover salsa separately in a covered container in the fridge and use within 3 days. The chips are best eaten straight away; if already mixed, refrigerate leftovers promptly and reheat briefly in a pan, knowing they will be softer.

Frequently asked questions