Cut the tortillas Stack the tortillas and cut them into six wedges each, like slicing a pizza, then spread them out on a tray so they dry a little while you make the salsa.
02
Boil the tomatillos Put the tomatillos and serrano chiles in a saucepan, cover them with water, bring to a boil, then simmer gently until the tomatillos turn olive green and soft.
03
Blend the salsa Drain the tomatillos and chiles and blend them with half the onion, the garlic, half the cilantro, about one cup of fresh water and a good pinch of salt until smooth.
04
Fry the tortilla chips Heat the oil in a wide frying pan over medium high heat and fry the tortilla wedges in batches, turning once, until golden and crisp, then lift them out onto paper towels and sprinkle with salt.
05
Fry the salsa Pour off all but about one tablespoon of oil, carefully add the salsa to the hot pan, and let it bubble and darken slightly, stirring now and then.
06
Simmer the chips Add the fried tortilla chips to the salsa and fold them gently until every piece is coated, then let them simmer just until they start to soften at the edges.
07
Garnish and serve Divide the chilaquiles between four plates and top them with crema, crumbled queso fresco, sliced onion and chopped cilantro.
Fried corn tortilla pieces simmered briefly in a tart green tomatillo and serrano salsa, then topped with crema, crumbled queso fresco and raw onion. A classic Mexican home breakfast, often used to turn yesterday's tortillas into a hearty morning meal.
Servings4 servings0123456789 SERVINGS
Units
Swaps
No swaps
Ingredients
SCALED FOR 4
0 of 11 gathered
Tap an ingredient to convert, swap or check your pantry.
Method
1
Cut the tortillas
Stack the tortillas and cut them into six wedges each, like slicing a pizza, then spread them out on a tray so they dry a little while you make the salsa.
Fresh tortillas soak up oil and turn soggy. If yours are fresh, leave the wedges out uncovered for an hour or dry them in a low oven for about ten minutes.
2
Boil the tomatillos
Put the tomatillos and serrano chiles in a saucepan, cover them with water, bring to a boil, then simmer gently until the tomatillos turn olive green and soft.
Pull them as soon as they change color. If they split open they release water and the salsa gets thin and sour.
Boil the tomatillos · 10 min
3
Blend the salsa
Drain the tomatillos and chiles and blend them with half the onion, the garlic, half the cilantro, about one cup of fresh water and a good pinch of salt until smooth.
4
Fry the tortilla chips
Heat the oil in a wide frying pan over medium high heat and fry the tortilla wedges in batches, turning once, until golden and crisp, then lift them out onto paper towels and sprinkle with salt.
The oil is ready when a tortilla piece sizzles right away. Do not crowd the pan or the chips will steam instead of crisping.
Fry the tortilla chips · 3 min
5
Fry the salsa
Pour off all but about one tablespoon of oil, carefully add the salsa to the hot pan, and let it bubble and darken slightly, stirring now and then.
The salsa will spit when it hits the oil, so stand back and pour slowly. Taste and add salt now; the chips will mute it.
Fry the salsa · 5 min
6
Simmer the chips
Add the fried tortilla chips to the salsa and fold them gently until every piece is coated, then let them simmer just until they start to soften at the edges.
Serve right away. Some people like them still crunchy, others like them soft, but leaving them too long turns them to mush.
Simmer the chips · 2 min
7
Garnish and serve
Divide the chilaquiles between four plates and top them with crema, crumbled queso fresco, sliced onion and chopped cilantro.
For a fuller breakfast, add a fried egg on top or serve with refried beans on the side. If you cannot find crema, thin sour cream with a splash of milk.