Rice Free Chilaquiles Verdes
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 10 medium), husked and rinsed
- 2 serrano chiles, stems removed
- 3 garlic cloves, unpeeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 1 cup chicken broth
- 1 tsp kosher salt, plus more to taste
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
For the chilaquiles
- 8 oz thick-cut corn tortilla chips (about 6 cups)
- 4–8 large eggs
- ¼ tsp black pepper
For serving
- 2 oz cotija cheese, crumbled (about ½ cup)
- ¼ cup mexican crema or sour cream
- ½ white onion, thinly sliced
- ¼ cup fresh cilantro leaves, for garnish
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the tomatillos, serrano chiles, and unpeeled garlic cloves in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are fully softened and have turned from bright green to olive-drab.
- 2
Drain the tomatillos, chiles, and garlic. Peel the garlic cloves. Transfer everything to a blender along with the roughly chopped onion, cilantro leaves and stems, chicken broth, and 1 tsp kosher salt. Blend on high until completely smooth, about 30 seconds.
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