Inside: Don’t miss out on these chilaquiles verdes, a traditional Mexican breakfast option that will quickly become a regular on your meal plan!
Breakfast in Mexico is a big deal. In fact, it is almost always the biggest and most filling meal of the day. That is why there are so many breakfast options in Mexico to keep it interesting. One of the most popular options is this chilaquiles verdes recipe. It combines delicious homemade tortilla chips with a tangy tomatillo salsa verde for a perfect start to your day.
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What Are Chilaquiles?
Chilaquiles are a breakfast staple in Mexico. There are red chilaquiles and green chilaquiles, depending on the type of salsa that you decide to make.
Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried. They are then topped off with salsa roja or salsa verde, fresh herbs, queso fresco, crema, an egg, and sometimes chicken.
Today I am going to share the version with salsa verde. If you are looking instead for the classic red version, you can find that recipe here.
If you have been to Mexico, you may know that the breakfasts there are very big and elaborate. For that reason, it may seem a bit intimidating to make if you are used to busy mornings. That is why it is important to prepare and organize. I can promise that if you follow the simple steps of this recipe, you will be able to enjoy this authentic Mexican breakfast recipe without taking very much time.
How Are Chilaquiles Made?
You can start preparing these easy chilaquiles by making the salsa, the chicken, and even the tortilla chips the night before.
For the salsa, you just need to blend all of the fresh ingredients – including tomatillo, cilantro, and of course, jalapenos – boil them, let it cool and store in the refrigerator until you are ready to serve the chilaquiles in the morning.
This time, I decided to add a poblano pepper to provide some extra texture and flavor. The good thing is that this doesn’t make it spicy as long as your roast it first. This is definitely a favorite dish at our house, especially for birthdays when we have a tradition of making breakfast in bed for the birthday boy or girl.
Expert Tip: I always like to make extra salsa that I can then store in my freezer in plastic bags or in an airtight container. If you choose to do this, you will have plenty of salsa ready whenever you need it!
One thing that I love about Mexican cuisine, and especially Mexican breakfasts, is that it uses fresh ingredients. In addition, it uses many of the same ingredients for different recipes. Poblano peppers are one of those ingredients.
To bring out all of its flavors, you need to roast it over a high heat until it is completely darkened – as if it were burned. Once that occurs, you put it in a resealable plastic bag, which will then make it easier to remove the skin and seed after about 10 minutes.
Other Mexican Breakfast Options
- Chilaquiles with Salsa Roja
- The Best Huevos Rancheros An Easy Authentic Mexican Recipe
- Mexican Style Machaca Eggs (Great for Breakfast Burritos)
- Tex-Mex Breakfast Tacos Recipe
Products used in this recipe:
- Air Fryer: These are all the rage recently. I haven’t tried one yet, but from what I hear, they would be perfect for making these tortilla chips in a more healthy manner. Check it out here.
- Blender: You will need a quality blender to make the salsa verde for these chilaquiles. My personal preference is the BlendTec, which you can buy here. I used mine for everything and it is definitely high quality!
- 1 1/2 pounds of tomatillo roasted or boiled.
- 1 Poblano Pepper deseeded and without the skin.
- 1/2 white onion
- 2 cloves of garlic
- 1 cup of chicken stock
- 1/2 bunch of cilantro
- 1 Jalapeño optional
- 1/4 teaspoon of ground cumin
- 1 tbsp Salt and Pepper to taste
- 20 Corn Tortillas cut into triangles baked (preferred) or fried.
- 2 eggs over easy or over hard
- 1 tbsp Mexican Crema
- 1 tbsp Queso Fresco or cotija
- 1 Avocado chopped, optional
- Add all of the salsa verde ingredients to a good blender and blend until everything is broken down, but not too smooth.
- Add the blended salsa to a hot frying pan with a teaspoon of olive oil and cook for 5 minutes, adding additional chicken stock if desired.
- Pour the salsa verde over the baked (or fried) tortillas if you want a crispier texture, or add the tortilla chips to the salsa itself for a softer texture.
- Top with queso fresco, egg, avocado, and Mexican crema.