Chilaquiles with Roasted Salsa Verde
Roasted salsa verde top hand-fried tortilla chips. Loaded with your favorite toppings, chilaquiles are the ultimate Mexican breakfast.
Ingredients
- 12 Corn tortillas, about 6 inches in diameter see notes
- 1/2 cup vegetable oil
- 12 medium-sized tomatillos husked and washed (about 1 kg or ~2 pounds)
- 1 medium white onion cut into large chunks (about 250g or 1/2 pound)
- 4 cloves garlic
- 2-4 habaneros
- Salt to taste
- Toppings of choice (see notes)
Instructions
- Cut tortillas into wedges
- Heat oil in a large non-stick skillet over medium-high heat, about 2 minutes
- Working in small batches, add tortilla wedges to oil and fry until they begin to turn golden, about 1-2 minutes per batch. Ensure that the tortillas are in a single layer in the frying pan and are not overlapping.
- Remove to a paper-towel lined plate and repeat until all tortillas are fried
- Meanwhile, heat a non-stick skillet or griddle over medium-high heat
- Once the pan is hot, add tomatillos, onions, garlic, and peppers to the dry skillet. The vegetables should be whole, with the exception of the onion
- Let the vegetables cook until the skins begin to char and blacken. Turn occasionally to allow to blacken evenly (about 15-20 minutes).
- Once the vegetables are cooked, place in a blender, taking care to remove the chile stem at this point.
- Add salt to the salsa as desired
- Blend until mostly smooth and no large chunks of vegetables remain (about 1 minute)
- Taste for salt and adjust as necessary
- If the salsa is too thick, you could add a small amount of broth or water to achieve the desired consistency.
- Divide chips evenly among 4 plates and top with equal amounts of salsa
- Add toppings of choice (see notes)
Notes
- Optional: tortillas can be cut into wedges the night before and left to dry out on trays before frying. This helps to reduce the amount of oil needed to fry the tortillas and produces a crispier chip.
- Optional toppings: Sour cream, queso fresco, avocado, sliced onions, fried egg, shredded chicken, cecina, black beans, sliced flank steak
- Cook times do not include the time required to prepare additional toppings
- This recipe uses 2x my roasted salsa verde recipe or about 4 cups total