Chilaquiles Verdes

By • March 17, 2013 • 17 Comments


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Author Notes: My undying love for chilaquiles verdes began when I was a culinary student in Manhattan. On my first weekend in town my good friend Christie treated me to a dish at La Esquina, and I fell hard. When I moved to St. Louis I couldn't find them, so on a recent trip to Mexico City, I binged, and then resolved to take a stab at my own when I got home. I think my little newyorkina Christie would be proud!lisina

Food52 Review: This is a delicious, easy, comfort-foody recipe. I love how the tortillas thicken it and how the flavors meld together, though you can still detect each ingredient. Putting the veggies under the broiler gives it a wonderful smoky taste, though I do recommend removing the jalapeño seeds (and then adding them back in if you like) so you can better control the spice level! I loved this and will definitely make it again – and it's great for lunch the next day. LucyS

Serves 6

  • 3 pounds tomatillos in the husk
  • 1 large red onion cut in 1/2-inch slices
  • 2 jalapeños
  • 8 cloves of garlic, unpeeled
  • 1 handful of cilantro leaves
  • 1 lime
  • 1 heaping spoonful of crema or sour cream
  • 1 quart chicken stock (preferably homemade)
  • 2 boneless, skinless chicken breasts
  • 12 corn tortillas
  • 1 cup (or more if you like) queso fresco in large crumbles (1/2- to 1-inch pieces), or shredded monterrey jack
  • 1/2 cup crumbled cotija cheese
  • Cilantro leaves, for garnish
  • Salt and olive oil, as needed
  1. Lay tomatillos, onions, jalapeños, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
  2. Place the baking sheet under the broiler, until the veggies are wilted and blistered, about 10 minutes (time will vary based on the heat of your broiler). Remove the veggies and let them cool until you are able to handle them.
  3. Remove the husks from the tomatillos, squeeze the garlic from the cloves, and remove the stem from the jalapeños. Throw the roasted veggies into a blender, along with any juices that accumulated on the baking tray. Add the cilantro leaves, the juice of the lime, and the crema. Purée until the mixture is very smooth. Taste and make any needed adjustments (more salt, acid, etc).
  4. While the veggies are still in the oven, bring the chicken broth to a gentle simmer in a dutch oven. Add the chicken breasts and allow them to simmer until tender, about 20 minutes. Move the chicken to a cutting board and use two forks to shred it. Return the chicken and any juices to the pot.
  5. Add the tomatillo purée to the chicken broth, taste for seasoning (note the sauce should be tangy, almost sour, so add another squeeze of lime if necessary), and bring to a simmer. Cover and let the mixture simmer for about 20 minutes.
  6. Cut the tortillas into quarters. If your tortillas are fresh, dry them out in the oven or toaster oven. If they're stale and dried out, add them right to the pot. Stir the mixture and let simmer for another 10 minutes. The tortillas will cause the sauce to thicken.
  7. Uncover and stir in the queso fresco or sprinkle with the monterrey jack. Cover the pot again, allowing the cheese to melt. Uncover, sprinkle with cotija and cilantro, and serve.
  8. Note: The chilaquiles are just as good -- maybe better -- the next day. A fried egg on top wouldn't hurt either!

Comments (17) Questions (0)

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Open-uri.10067

6 months ago Hina Khokhar

Is this to be eaten as a stew/soup of sorts?

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6 months ago lisina

yup!

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7 months ago sdschorr

Can you use canned tomatillos? What would the equivalency be?

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7 months ago lisina

i've never used canned tomatillos, so i'm not sure how they will measure up flavor-wise. you won't be able to roast them. but if you can't find fresh, i suppose it's worth a try! in terms of volume, a 32 oz can should do the trick.

Open-uri.27485

7 months ago katiestemp

These turned out perfectly! I cut the recipe down as I only had a pound of tomatillos. Made enough for four for brunch with added egg on top. Roasting tomatillos in husks were messy. Not sure if removing huskes before roasting would taste change much?

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7 months ago lisina

i don't think it would change it much to remove the husks first. i find they slip out easier once they're roasted, but either way should work fine!

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28 days ago lisina

katiestemp, i tried it yesterday removing the husks first, and it worked great. i still prefer roasting them in the husks (the stickiness of the raw husks drives me crazy), but the results are the same either way.

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7 months ago lisina

thanks everyone, i hope you enjoy them!

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7 months ago foxeslovelemons

Wow, this looks fantastic! Sounds like your best culinary lesson came outside of culinary school ;) Congrats on the CP!

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7 months ago lisina

one of them, definitely! ;)

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7 months ago lisina

and congratulations to you on being a finalist! i can't wait to try your meatballs. i'm a detroit girl myself--i hope you bring home the win!

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7 months ago foxeslovelemons

Oh yay, thank you! Where in the area are you from? Detroit, or a suburb?

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7 months ago lisina

we lived in the city till i started school, then moved to bloomfield hills where my parents still live. any new restaurants i should check out when i'm home next?

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7 months ago foxeslovelemons

Oh, cool! I'm in Ferndale. My two newer favs are The Root (it's way out in White Lake, but worth the drive), and Imperial here in Ferndale (food-truck style tacos and lots of Mexican delights. I think chilaquiles for weekend brunch, too!)

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7 months ago lisina

YUM, i will definitely check out the imperial when i'm in town next! thanks for the reccommendations!

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7 months ago em-i-lis

Emily is a trusted source on General Cooking.

This looks marvelous!!!

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7 months ago Loves Food Loves to Eat

Yum! I love chilaquiles, can't wait to try this!