The Best Mexican Chilaquiles You’ll Ever Make

Ingredients

• 8 pieces Corn Tortillas (6‑inch, fresh or store‑bought)
• 1 pound Tomatillos ( husked and rinsed; firm green color)
• 0.5 medium White Onion (peeled and cut into pieces the size of tomatillos)
• 4 cloves Garlic (peeled and smashed)
• 1 bunch Fresh Cilantro (stems and leaves used; stems added to sauce, leaves for garnish)
• 1 teaspoon Salt (plus extra for seasoning chips)
• 0.5 cube Chicken Bouillon Cube (half a cube, dissolved in sauce for depth)
• 2 cups Neutral Oil (vegetable or canola oil, for deep‑frying)
• 0.5 cup Crema Fresca (or sour cream thinned with a splash of milk, lemon juice and salt)
• 0.5 cup Queso Fresco (crumbly, salty Mexican cheese, crumbled)
• 0.25 medium White Onion (for topping) (finely diced)
• 4 large Eggs (fried sunny‑side‑up; optional)
• 1 whole Avocado (sliced for garnish)
• 2 whole Serrano Pepper (thinly sliced; extra for garnish)
• 2 tablespoons Fresh Cilantro Leaves (chopped, for garnish)

Instructions

1. Prep Aromatics and Tomatillos

   Rinse the tomatillos under cold water, removing any sticky residue. Peel and halve the white onion. Smash the garlic cloves with the flat side of the knife. Roughly chop the cilantro stems (reserve leaves for garnish).

   Time: PT5M

2. Boil Tomatillos with Aromatics

   Place the tomatillos, onion pieces, smashed garlic, and cilantro stems in a large pot. Cover with water, add a pinch of salt, and bring to a boil.

   Time: PT10M

   Temperature: 212°F

3. Simmer Until Lightly Browned

   Reduce heat to a low simmer and cook for 8‑10 minutes, or until the tomatillos turn a light brown‑yellow hue while still holding their shape.

   Time: PT8M

4. Blend the Salsa

   Using a spider or slotted spoon, transfer the cooked tomatillos, onion, garlic, and cilantro to a blender. Add a splash of the cooking liquid if needed and blend until smooth. Season with salt to taste.

   Time: PT5M

5. Sweat Diced Onion

   Dice a second white onion finely. In a clean skillet over low heat, add a drizzle of oil, the diced onion, and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent but does not brown (about 5 minutes).

   Time: PT5M

6. Combine Sauce and Bouillon

   Add the blended tomatillo sauce to the skillet with the sweated onion. Crumble half a chicken bouillon cube into the mixture, stir, and let simmer on low heat for 10‑15 minutes until the sauce thickens slightly and the raw acidity mellows.

   Time: PT12M

7. Cut and Fry Tortilla Chips

   Stack the corn tortillas and cut each in half, then each half into quarters to create 8‑inch moon‑shaped chips. Heat the neutral oil in a deep pot or skillet to 350‑375°F. Fry the chips in small batches, stirring gently, until golden and crisp (about 1‑2 minutes per batch).

   Time: PT15M

   Temperature: 350°F

8. Season Fresh Chips

   Using a slotted spoon, transfer the hot chips to a paper‑towel‑lined rack. While still hot, sprinkle lightly with salt so the seasoning adheres.

   Time: PT2M

9. Toss Chips with Sauce

   Return the chips to a clean skillet over low heat. Add the tomatillo sauce gradually, tossing constantly so each chip gets a light coating without becoming soggy. Stop adding sauce when the chips are just wet enough to cling together.

   Time: PT5M

10. Plate and Garnish

    Divide the sauced chips among four plates. Top each with a dollop of crema fresca, a sprinkle of crumbled queso fresco, diced raw onion, sliced avocado, a fried egg, thin slices of serrano pepper, and chopped cilantro leaves. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g