The types of Chilaquiles you will find in Mexico are very diverse since nowadays cooks will add any sauce that they like to use. Of course, the most common Chilaquiles are the ones with red or green sauce. In central Mexico, people are more familiar with the green chilaquiles. Chilaquiles Verdes.
12 tortillas cut into six or 8 trianglespreferably dry tortillas left out on the counter the night before
1 ½cupof chicken breastcooked and shredded
Green salsarecipe bellow
½cupof Mexican cream
½cupof fresh Mexican cheese crumble
⅓cupchopped cilantro to garnish
2slicesof an onion separate the rings
Salt to season
FOR THE GREEN SALSA:
Cook 1 pound tomatillos, 2 or 3 serrano peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.
Drain the water, reserving ¼ of the cooking liquid.
In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.
FOR THE CHILAQUILES:
Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.
Add the sauce and the 3 epazote leaves, let it cook for 5 minutes. Season the sauce with salt.
Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
Serve garnished with crumble cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate!
• When you let the tortillas dry over night, they keep their shape longer when cooking them.• Sometimes I use leftover rotisserie style chicken for the chilaquiles.