Chilaquiles Verdes

The story

Chilaquiles are a much-loved Mexican breakfast, born from a clever way to use up day-old corn tortillas. The tortillas are cut, fried until crisp and tossed in salsa so they soften just a little.

Salsa verde, made with tart green tomatillos, chili and cilantro, gives this version its bright flavor. Toppings like a fried egg, crumbled cheese, crema, onion and avocado make it a full meal.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 6 corn tortillas, cut into 6 wedges each (or 4 big handfuls of sturdy tortilla chips)
• Oil for frying (skip if using chips)
• 1½ cups salsa verde (store-bought or homemade)
• 2 eggs
• To top: crumbled queso fresco or feta, Mexican crema or sour cream, sliced red onion, cilantro, avocado

Steps

1. Fry the tortilla wedges in a little hot oil, in batches, until golden and crisp. Drain on paper towels and sprinkle with salt.
2. Warm the salsa verde in a large pan until simmering.
3. Add the chips and toss gently for 1 to 2 minutes, just until coated and slightly softened.
4. Meanwhile, fry the eggs.
5. Plate the chilaquiles, top each with an egg, cheese, crema, onion, cilantro and avocado, and eat right away, before they get soggy.

Make it your way

• Lighter: bake the tortilla wedges at 200°C (400°F) for 10 to 12 minutes instead of frying.
• More protein: add shredded chicken or black beans.
• Rojos: use red salsa instead of green for chilaquiles rojos.

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