Green chilaquiles always remind me of my pebbled street walks on the car-less streets of Oaxaca. Passing church after beautiful church and determined to spend my morning meal at one my favorite restaurants, Las Quince Letras. Surrounded by cobalt blue and marigold walls with fuchsia bougainvillia tree accents, the restaurant’s fresh morning patio was serenaded by songbirds and a trickling pitter-patter of a corroded fountain.
Chilaquiles are the quintessential any-time-of-day meal in Mexico. For breakfast, add scrambled eggs. For lunch, add shredded chicken. Vegetarian? Enjoy this tangy green chilaquiles dish as is or add roasted mushrooms. I like to top mine with salty, crumbled cotija cheese and cream (mild crema Mexicana or sour crema Salvadoreña, your choice).
Important note: If tortillas are fresh, spread them out over a flat surface about 30 minutes before frying.
6 – 6” corn tortillas cut into eighths
Canola oil or vegetable oil for frying
1 medium white onion, chopped
1 lb. green tomatillos, husked
2 cups chicken broth
½ bunch fresh cilantro, chopped
1 serrano chili, with seeds, chopped
1 poblano chili, roasted, peeled and seeded
½ tsp dried Mexican oregano, crumbled
salt to taste
¼ tsp sugar
¼ cup crumbled cotija cheese
1/3 cup Mexican or Salvadorian cream
In a medium skillet, heat about a ½ inch depth of oil until hot. Fry tortilla pieces until golden. Drain on paper towels and set aside.
In the same skillet, remove all oil but 2 tablespoons. Cook chopped onion for about 4 minutes. Set aside.
In a deep pot with water, cook tomatillos until tender, 5-6 minutes. Drain and place in blender. Add ½ cup of chicken broth, onion, both chilies, cilantro, oregano, salt and sugar. Blend until nearly smooth.
In a large saucepan, place the green sauce, add remaining chicken broth and bring to a boil, then reduce heat to low. Cover and simmer for 6 minutes. Add salt if necessary.
Preheat oven to 325 degree.
Arrange fried tortilla pieces on an 8-inch square baking dish, then carefully and evenly pour sauce over them. Sprinkle with cheese. Cook for 12-15 minutes until heated through. Serve hot and top with Mexican or Salvadorian cream.