CHILAQUILES VERDES

Chilaquiles Verdes: a classic Mexican meal composed of shallow-fried corn tortillas, salsa verde and optional egg or refried beans – perfect for breakfast, lunch or dinner.

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WHAT ARE CHILAQUILES VERDES?

Simply put it’s corn torilla chips soaked in green salsa with an egg or refried beans on top.

The first time I saw a dish of green chilaquiles it was in a buffet at a yoga retreat in Mexico! It was in the morning and I wondered why they were serving nachos so early! I was both seduced and disapointed as soon as I took my first bite. Disappointed because the corn chips were all soft (it looked like the dish had been prepared the day before!) but seduced by the perfect combination of flavours.

I later had several opportunities to taste chilaquiles elsewhere and it was “el amor”. Green chilaquiles and huevos rancheros both are tied as my favorite Mexican breakfast picks. Tasty, nutritious, comforting. Mexico definitely offers breakfasts that I like.

WHY IS MY CHILAQUILES VERDES NOT CRUNCHY?

The type of tortilla chip you use is key. If you go to the supermarket and buy any known brand chances are that your verdes will be all soggy. The chips in stores are too thin. The perfect tortilla chip is home made and thick. You can find thick corn tortilla chips in stores but most likely it would have to be a latin specialty store.

HOW MANY TYPES OF CHILAQUILES?

You should know that there are several versions of chilaquiles. There are chilaquiles rojos, in red sauce. This red salsa is made from ripe chiles. Then there is the chilaquiles verdes that has the green salsa. This sauce is made from chiles that are still green so not as ripe as the red ones.

CHILAQUILES VERDES INGREDIENTS

• Salsa Verde – Salsa made from tomatillos, jalapeños, onion, garlic, coriander (cilantro) and lime juice. But since you are most likely camping or in the yard, feel free to use store bought!
• Corn Tortillas – Absolute must for the recipe. You can now buy some great ones in any grocery store. Even better make them at home!
• Garnishes – Like queso fresco (fresh cheese), white onions, coriander (cilantro) and fried eggs (sunny side up).

WHAT GARNISHES ARE USED FOR CHILAQUILES VERDES?

The classic garnishes are queso fresco (fresh cheese), fresh cilantro (coriander) and onions. But you can also garnish the chilaquiles with chicken, eggs or even steak. I love to put eggs on top. Not only does it make it a complete meal but the different textures offered range from crucnhy, saucy, creamy, spicy tangy, salty and pasty (but in a good way! That’s when you add refried beans on top!)

COOKING CHILAQUILES IN CAST IRON

Like most of the recipes on this blog my cooking pan of choice is a cast iron pan. Since this recipe cooks fast I can place my pan either over my fire (meaning ambers, ideally) or directly on top of the ambers (meaning in the fire pit). If you chose the on top of the fire appreach make sure to be nice and level and have the proper high heat fire cooking mits. Most important is too stay close and don’t take your eyes off of it.

As always, if this is the only recipe you are doing on your fire today don’t forget to extinguish the fire adequately. If you know how please do it! If you do not know how please refer to the Putting out your fire page.

Here is my easy version of verdes or green chilaquiles. Easy, fast and delicious! I hope you enjoy it!