Green Chilaquiles in Roasted Tomatillo Sauce
Chilaquiles verdes
Recipe Yield
6 servings
Cooking time
45 minutes
Rate this recipe
Ingredients
- 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
To garnish:
- 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
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.
To serve:
- 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.
Comments
34comments inGreen Chilaquiles in Roasted Tomatillo Sauce
Arthur Benitez
Nov 22
I haven’t tried it yet, but it looks so delicious. I am going to set this up for this week end dinner.
Pati Jinich
Dec 28
Did you cook them Arthur? How did you like them?
E. López
Sep 02
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.
Pati Jinich
Sep 19
Thanks so much guys, glad you have been trying the recipes, yay!
Amy C
Aug 15
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?
Thanks!
Pati Jinich
Aug 16
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 🙂
Lisa
Jun 12
How long do you roast the tomatilloes and other vegetables?
Pati Jinich
Jun 12
Until the tomatillos are soft and the other ingredients look charred; it depends on you oven but I would say around 10 minutes Lisa 🙂
Anonymous
Jun 03
Thank you Pati, I am always looking for authentic Mexican recipes,Yum!
Pati Jinich
Jun 12
My pleasure 😉
Donna Harris
May 01
These are amazing, I will be making them for company after Church
Pati Jinich
May 07
Awesome Donna, hope everyone will approve 😉
Mary Cruz
Apr 24
They are the BEST! Thanks for sharing all you recepies Patty!
Pati Jinich
Apr 27
Thanks to you for trying them Mary 😉
Sarita Szajowitz,
Jun 03
Love the chilaquiles,thank you so much,gracias Paty,
Pati Jinich
Jun 03
Of course…thank YOU Sarita.
VJK
Jan 28
Thank you for sharing.
Pati
Jan 28
Thank YOU VJK.
Monica
Jan 27
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?
Pati
Jan 28
You can for sure, Monica! I like mine this way but people add chicken or whatever they like to make it their own.
Patricio Portugal
Nov 04
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.
Pati
Nov 05
Oh this recipe is from season two…and I don’t have those videos up anymore, Patricio.
H.A. Netzer-author-writer
May 22
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!
Shalom
Pati
May 23
Oh thank you so much H.A.!
Jessaleah
Jan 30
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!
Sincerely, Jessaleah
Pati
Feb 01
Oh you can use my recipe for green chilaquiles but use my recipe for salsa raja https://patijinich.com/pati_2020/recipe/salsa-roja/ 🙂
Alfredo Gutierrez
Dec 13
Hola Pati, I like the recipe but I would need a lot more serranos than what you have listed.
Pati
Dec 13
You can always make it as spicy as you need 🙂
Carol Sullivan
Nov 11
Saludos Pati,
I Have made your recipe, sabroso!! Can you freeze Salsa Verde if you have more than you need?
Pati
Nov 11
Absolutely!
Auds
Sep 14
Could u add some cooked chicken
Pati
Sep 14
Absolutely!
Fernando Navarrete
Apr 04
Hola Pati
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
Pati
Apr 05
YAY FERNANDO!