Chilaquiles

This summer, I travelled to Mexico City and Oaxaca and one of my favorite authentic dishes was Chilaquiles. It is traditionally served for breakfast, but feel free to eat this any time of day! This recipe features a salsa verde made with tomatillos. Enjoy!

Chilaquiles Verdes

Recipe adapted from Broke Bank Vegan

Servings: 4
Total Time: 35 minutes

INGREDIENTS

Tomatillo Salsa Verde:

  • 1 lb. (about 8-10) tomatillos, husks removed

  • 3 jalapeños, stems removed

  • 1/2 large white onion, quartered

  • 3 cloves of garlic, peeled and whole

  • 1/2 cup cilantro

  • 1/2 cup vegetable broth

  • 1 teaspoon sea salt

Tortillas:

  • 14-16 small corn tortillas, cut into triangles

  • Avocado oil

  • Sea salt to taste

Toppings (optional; choose your favorites!):

  • Vegetarian refried beans

  • Queso Oaxaca, shredded

  • Sliced jalapeños

  • Fried egg

  • Cilantro garnish

INSTRUCTIONS

Tortillas:

  1. Heat oven to 350 degrees. Line large baking sheet with parchment paper.

  2. Brush both sides of tortillas with avocado oil. Stack them into one pile, then cut into triangles. Lay triangles flat on baking sheet, trying not to overlap. Bake for about 12-15 minutes, or until slightly brown and crispy. Remove from oven, and sprinkle with sea salt.

Salsa Verde:

  1. Add tomatillos, jalapeños, and onion to a large pot and cover with water. Bring to a boil then reduce heat to low. Simmer for 10-12 minutes.

  2. Drain the steamed vegetables and add to a blender, along with garlic, cilantro, vegetable broth, and salt. Blend until desired texture is reached (I like it mostly smooth with a little bit of grit!)

  3. Heat 1 tablespoon of avocado oil to the same large pot over medium-low heat. Add your salsa verde to the pot and simmer for another 10-12 minutes, until slightly thickened.

Assemble:

  1. Add tortillas to the pan with the salsa verde and fold until all the tortillas are covered.

  2. Serve immediately, and top with your desired toppings!

Next

Eggplant