Chilaquiles Verdes
Green Chilaquiles
Fried tortilla triangles are tossed just long enough in a bright tomatillo-serrano salsa to soften without turning soggy, then finished with crema, queso fresco, and avocado.
Chilaquiles Verdes
✦ Antes de Empezar
Before you cook
Do I have to add the chicken?
No — the shredded chicken is listed as optional, so the chips and salsa stand on their own. If you do add it, use fully cooked chicken (internal temperature of at least 165°F/74°C), shredded fresh or from leftovers, and stir it in warm just before plating.
Ingredientes· 11View
- 12Corn tortillas, cut into triangles and fried, or 8 cups thick tortilla chips
- 1 1/2 pounds (680 g)Tomatillos, husked
- 2Serrano chiles
- 1/4White onion
- 1Garlic clove
- 1/2 cupCilantro
- 1 cupChicken broth
- 1 tablespoonOil
- To tasteSalt
- 2 cupsShredded chicken, optional
- As neededCrema, queso fresco, sliced onion, and avocado
Instrucciones
5 pasosCocina los tomatillos
Cook the tomatillos
Boil the tomatillos and serranos only until the tomatillos change color, about 5 minutes — overcooking dulls their fresh acidity.
Licúa la salsa
Blend the salsa
Blend with onion, garlic, cilantro, broth, and salt.
Fríe la salsa
Fry the salsa
Heat oil and cook the salsa for 5 to 7 minutes.
Agrega los totopos
Add the chips
Add the chips and toss briefly until coated but still textured.
Sirve
Serve
Plate at once and add chicken, crema, cheese, onion, and avocado.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.