Green Chilaquiles in Roasted Tomatillo Sauce
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- 18 5″ corn tortillas
- 2 pounds green tomatillos husked and rinsed
- 1/2 of a large white onion
- 1 or 2 serrano or jalapeño chiles
- 1 garlic clove
- 2 or 3 cilantro sprigs
- 2 cups vegetable or chicken broth
- 3 tablespoons vegetable oil plus more for brushing tortillas
- 1/2 cup onion thinly sliced
- 1/4 cup cilantro chopped
- 1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled
- 1/4 cup Mexican cream
To prepare the tortillas:
- Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.
To prepare the tomatillo sauce:
- Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
- Bake until tomatillos are soft and plump and all the ingredients look charred. Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
- Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
- When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
- Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.
56comments inGreen Chilaquiles in Roasted Tomatillo Sauce
This sounds so delicious and a great idea for a lunch or a light supper. I can’t wait to share it with my family.
Enjoy you guys!
Alejandra Salcido, firstname.lastname@example.org
So proud of Patty’s contemporaneous hard-working cook. Mexico 🇲🇽 is present in the international kitchen thanks, in much part, to Patty’s Mexican Kitchen!
Aw, thanks so much!
I absolutely love your show and your energy – so many good vibes! I recently and randomly read your graduation speech and Georgetown day and you are just such an inspiration! Your story is amazing and you’re such a good mom (and chef!)!
And you are incredibly kind, thanks Michael!
This was an easy and very delicious recipe. I want to ask if you have a recipe for MENUDO from Sonora. Thank you Pati
Hola Angie, I do have a recipe for Menudo, but it is Jalisco-style, I hope you will give it a chance. http://patijinich.com/red-menudo/
Joyce, Kansas City, Missouri
Chilaquiles Verde was the first dish I learned at a school in Oaxaca!
It was suggested as breakfast with a friend egg on top! Yummmm!
Also on another trip to Mexico City, I ate at your sister’s restaurant!
Thank Pati for all the cooking lessons!
Thanks to you Joyce! So glad you liked Niddo 😉
I am so excited to try your chilaquiles verdes! Somos fans de tu show❤️
Muchisimas gracias Lety, ojala que les gusten 😉
Those look delicious😊 thank you so much for all those wonderful recipes💕 I love watching your show🌻
Thanks so much for tuning in Marguerite, un abrazo!
Thank you for the update and for everything you do..💖
Thanks to you for following Dave 😉
Mary Adams Gilbert
I haven’t tried these yet but have been looking for a recipe
Can’t wait to try these
Thank you for you program. I learn so much from you
Thanks to you Mary for tuning in, I hope you go ahead and prepare the Chilaquiles 😉
I haven’t tried it yet, but it looks so delicious. I am going to set this up for this week end dinner.
Did you cook them Arthur? How did you like them?
Hola Pati, made your Green Chilaquiles in Roasted Tomatillo Sauce and they were so delicious! My husband and I love your show and all your fabulous recipes. When we can get mangos here in Ontario, we enjoy making your recipe for Mango Puff.
Thanks so much guys, glad you have been trying the recipes, yay!
Mango puff? Where is that recipe?
Here it is for you 😉 http://patijinich.com/mango-puff/
The local restaurant we love serves chilaquiles where the tortillas are very soft in the sauce. Should I assume that they didn’t bake or fry their tortillas first? Or do the tortillas actually get that soft when simmered in the sauce?
It is actually up to you Amy, some people like soaked soft fried tortilla chips as chilaquiles, some people prefer to add the sauce just right before eating them to keep the crispiness. Adding un-fried tortillas to sauce does not make chilaquiles at all 🙂
How long do you roast the tomatilloes and other vegetables?
Until the tomatillos are soft and the other ingredients look charred; it depends on you oven but I would say around 10 minutes Lisa 🙂
Thank you Pati, I am always looking for authentic Mexican recipes,Yum!
My pleasure 😉
These are amazing, I will be making them for company after Church
Awesome Donna, hope everyone will approve 😉
They are the BEST! Thanks for sharing all you recepies Patty!
Thanks to you for trying them Mary 😉
Love the chilaquiles,thank you so much,gracias Paty,
Of course…thank YOU Sarita.
Thank you for sharing.
Thank YOU VJK.
We love this dish and have eaten at a small cafe but it has some kind of meat in it, do you ever add meat to yours?
You can for sure, Monica! I like mine this way but people add chicken or whatever they like to make it their own.
Hi : thank you so much for a wonderful show,I original from Veracruz, Mexico. I was wondering where can I watch again your video about green chilaquiles, keep the good work.
Oh this recipe is from season two…and I don’t have those videos up anymore, Patricio.
Thank you for such a delightful, warm, family atmosphere you express in your wonderful program. I love all you do in your show, including, the love of your beautiful family.
Keep doing, being that great example to all ‘who render’ their services in the Mexican Cooking arena. As count I ‘you’, as NUMERO UNO!
Oh thank you so much H.A.!
Hi Pati! Do u happen to have a recipe for chilaquiles in a red sauce? I tried a version that had the salsa roja and chicken and would like to recreate it my kitchen. Thank u as always for answering all of my questions and for your amazing recipes and show!
Oh you can use my recipe for green chilaquiles but use my recipe for salsa raja http://patijinich.com/pati_2020/recipe/salsa-roja/ 🙂
Hola Pati, I like the recipe but I would need a lot more serranos than what you have listed.
You can always make it as spicy as you need 🙂
I Have made your recipe, sabroso!! Can you freeze Salsa Verde if you have more than you need?
Could u add some cooked chicken
Once again I followed your directions and ABRACADABRA!!!, these chilaquiles were so good, they much tasted like the ones my madre made for me as a child, I added epazote and they tasted amazing.
Once again thank you Pati