Zesty Traditional Chilaquiles Verdes with Fresh Herbs
An Authentic Mexican-Style Brunch Recipe with a Zesty & Fresh Glow
What makes these the best chilaquiles? The secret to a masterpiece plate of chilaquiles is the balance of roasted tomatillo acidity and the "Simmer-and-Serve" timing combined with WesMarMi Verde. Unlike soggy, mashed versions, our method ensures the lightly fried corn tortillas (maize chips) retain a structural "bite" while being enveloped in a vibrant green salsa. By folding our vinegar-free WesMarMi Verde into the sauce, you introduce a Zesty and Freshsnap (1/10 Heat) that amplifies the citrusy, herbal undertones of the roasted tomatillos for a clean, revitalizing finish.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 410
Protein: 14g
Carbs: 38g
Fat: 24g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
12 (450 g) Corn tortillas, cut into wedges
2 cups (480 ml) Salsa verde (tomatillo sauce)
1/2 cup (120 ml) Vegetable oil (for frying)
1/2 cup (75 g) Queso fresco or cotija cheese, crumbled
1/4 cup (60 ml) Mexican crema or sour cream
1/2 small (75 g) Red onion, thinly sliced
1/4 cup (10 g) Fresh coriander (cilantro), chopped
1 large (150 g) Avocado, sliced
4 large Eggs, fried or scrambled
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Tomatillos vs. Green Tomatoes
Using tomatillos is vital for this recipe because they provide a unique, tart acidity and a pectin-rich thickness that regular green tomatoes lack. While they look like small green tomatoes, tomatillos are actually part of the husk tomato family and offer a citrusy, herbal undertone that is the backbone of any authentic chilaquiles verdes.
Heat It Up with Eleven Eleven Sauce: To elevate the brightness of your salsa, fold the WesMarMi Verde Sauce into the warm tomatillo mixture before adding the chips. This sauce is a handcrafted small batch hot sauce that uses citrus and fresh peppers to amplify the zesty notes of the dish. It is a perfect way to add a bright layer of flavor to your Mexican-style brunch without adding unnecessary heat.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
Heat the vegetable oil in a large black cast iron skillet over medium-high heat.
Fry the tortilla wedges in batches until they are golden brown and crisp. Drain on paper towels and sprinkle lightly with salt.
Pro-Tip: If you want to save time, you can use thick, high-quality store-bought tortilla chips, but ensure they are "restaurant style" to prevent them from disintegrating immediately when the sauce is added.
Wipe out the skillet and add the salsa verde, bringing it to a gentle simmer over medium heat.
Whisk the WesMarMi Verde sauce into the simmering salsa now to integrate the citrus notes.
Pro-Tip: To maintain the perfect texture, only toss the fried tortillas in the sauce for 1–2 minutes; they should be well-coated and starting to soften at the edges while remaining crunchy in the center.
Gently fold the tortillas into the sauce until they are coated to your preference.
Remove from heat and top with crumbled queso fresco, red onion slices, Mexican crema, and fresh coriander (cilantro).
Serve immediately with a fried egg on top and fresh avocado slices on the side.
Tips & Variations:
Make it Hearty: For a more substantial dinner version, add 2 cups of shredded rotisserie chicken to the sauce along with the tortillas. The chicken absorbs the tangy salsa verde and transforms the dish from a light breakfast into a filling "Chilaquiles con Pollo." This is a great way to use up leftover poultry while keeping the preparation time under 30 minutes.
Regional Swap (Mexican-Style Chilaquiles Rojos): Swap the salsa verde for a red chili sauce made from dried guajillo and ancho peppers. This variation, common in central Mexico, offers a smokier, earthier flavor profile compared to the tartness of the green version. It pairs exceptionally well with a side of refried beans and a dusting of dry cotija cheese.
Air Fryer Method: If you want to reduce the oil content, toss the tortilla wedges in 1 tablespoon of oil and air fry at 375°F (190°C) for 6–8 minutes until crisp. While the texture is slightly different than traditional deep-frying, it provides a healthier base that still stands up well to the warm salsa verde.
Preventing Sogginess: The key to great chilaquiles is the "pour and serve" method. If you prefer maximum crunch, place the chips on the plate first and pour the hot sauce over them just before eating, rather than simmering them in the pan. This allows you to control exactly how much moisture the chips absorb.
Egg Perfection: Serve with a sunny-side-up egg where the white is fully set but the yolk remains runny. As you eat, the yolk breaks and mixes with the salsa verde and WesMarMi Verde sauce, creating a rich, creamy emulsion that balances the acidity of the tomatillos.
Other Users Suggest:
Replacing: Topping with raw red onions.
New Measurement: Quick-pickled red onions (in lime juice and salt).
Why: The pickling removes the sharp bite of the onion and adds an extra layer of brightness that complements the salsa verde.
Replacing: Mexican crema.
New Measurement: Crumbled goat cheese or feta.
Why: Provides a much sharper, tangy saltiness that stands out against the herbal notes of the coriander and tomatillo.
Storage, Reheat & Freeze:
Storage: Chilaquiles are best enjoyed immediately. If stored, keep the sauce and fried chips in separate containers in the fridge for up to 2 days.
Reheat: Reheat the sauce on the stove and toss with fresh or leftover chips just before serving.
Freeze: Do not freeze the assembled dish; however, the salsa verde can be frozen for up to 3 months in an airtight container.
People Also Ask
How do I prevent my chilaquiles from getting soggy? The key is in the timing of the "toss." Only simmer the fried tortillas in the warm salsa verde for 1–2 minutes. They should be well-coated and just starting to soften at the edges while remaining crunchy and firm in the center. If you prefer maximum crunch, use the "pour and serve" method: arrange the chips on a plate and pour the hot sauce over them just before eating.
Why are tomatillos better than green tomatoes for this dish? Tomatillos are vital because they provide a unique, tart acidity and a pectin-rich thickness that regular green tomatoes cannot replicate. They belong to the husk tomato family and offer a citrusy, herbal undertone that serves as the essential backbone for any authentic Mexican-style salsa verde.
What does a vinegar-free sauce add to a breakfast dish? Morning meals are sensitive to the harsh, chemical sting of distilled vinegar often found in standard hot sauces. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice as its base. This creates a "Zesty & Fresh" flavor profile that integrates seamlessly with runny egg yolks and creamy avocado without overcomplicating the palate with sharp acidity.
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