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Pati's Mexican Table : TV Recipes

Pati Jinich

GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
Chilaquiles verdes
Serves 6

INGREDIENTS
18-5″ corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil, plus more for brushing tortillas

To Garnish:
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco or cotija, or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream

TO PREPARE
To Prepare the Tortillas:
Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.

Bake until tomatillos are soft and plump and all the ingredients look charred.
Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.

Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

To Serve:
When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.

Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.


Comments

Really great tasting dish!


I’m making this sauce tonight. But I’m adding chicken and rice, instead of the chips. Thanks Pati! :)

Hey, JP, I like the way you are thinking…sounds delicious!



Hola! Love this recipe! I never thought of baking the chips. I missed part of you episode last week, the little ones kept me busy. Question when I bake the chips, did you put parchment paper or staight on the “charola” (baking sheet)? Thank you… love love your shows!

Hola Rebeca, I use parchment paper, but if you don’t have any, aluminum foil or straight on the baking sheet will work just fine! Thank you so much for asking me.



This dish was everywhere when we visited Cabo. Made it with the baked chips, homemade salsa verde (tomatillos from my garden),reduced fat cheese and the addition of scrambled eggs. Very tasty and yummy!

Ann-Marie, I hope it recalled your trip to Cabo. Your version sounds so healthy!



This was such a yummy recipe. I love authentic Mexican food and so does my family, we put some shredded Mexican pork on top and it was simply amazing. Thank you so much for the recipe this is a keeper.

Sincerely,

Rhonda Bolt

I’m so glad your family enjoyed the Green Chilaquiles, Rhonda. Your addition of pork sounds like it takes it to a new level. Thank you for sharing!!



Pati…AMAZING and a BIG hit in our house! Thank you for the recipe.

Hola Kristen, Thank you for letting me know how they turned out. I’m glad you tried the recipe!!



Hola Pati,
What is mexican cream? What can I substitute for it – regular cream or heavy cream or half and half?
I watched your show for the first time today and I loved it. I am strictly vegetarian and will use your recipes for beans, rice and may be tofu.
Thanks.

Hola Jyotsna, Thank you so much for watching the show!! Mexican Cream is very similar to Creme Fraiche, but a little more salty and tangy. You can always substitute sour cream or heavy cream. I have a whole post on Mexican Cream here: http://patismexicantable.com/2010/05/mexican-style-cream.html



Greetings Pati,

Thank you for the simple, celebratory recipe! I have been using your style of roasting vegetables for the past few days and my family is loving the results. We did a version of the chilaquiles but I was not able to find tomatillos (Northeast Wisconsin is still learning!) but used roma tomatoes instead. We made simple tacos to serve with the chilaquiles and I believe I have converted my family to corn tortillas. It was a lovely meal with smiles all around the table. Thank you for inspiring me and helping me to understand bright, fresh flavors!

Joe Donati
Two Rivers, WI.


This recipe was delicious. I added chicken to the tomatillo sauce and prepared a dish similar in concept to your equally delicious chicken tinga. We are eagerly awaiting the release of your new cookbook. The only question I have is on the baking time for the tomatillos. Do you suggest a maximum baking time? I was afraid that I overcooked the tomatillos but the taste indicates I didn’t really mess up. You have a great show and I wish you continued success.

Hi Rishi, Your take on this recipe sounds fabulous!! For the tomatillos, you just want to bake them until the juices are running out of them, and they start to look a little charred (browned on the outside). Thank you so much for watching the show!



Gracias Pati for this recipe! I only got to see the finished product, as you put the toppings on. It looked mouthwatering, so I looked it up. It was sooo good. I’m gona make the pound cake next, of course. I love your show, Thanks!
Doris Mondragon
Fruitland, Id

Thanks Doris!!!!



And the roasted Tomatillo sauce be prepared and refrigerated the night before? Sounds great and can’t wait to make it.

Yes, you can prepare the tomatillo sauce the night before and reheat. I hope you enjoy this recipe!!



Your love for food and cooking is contageous! I can’t wait to make your Green Chilaquiles, among other dishes. It will be the very first Mexican dish that I will make. I am going to purchase your book soon! Thank you for your cooking show!
Sue
Glen Allen, VA

Hola Sue, Thank you so much for your message! I’m very happy to hear you are going to try some Mexican dishes, and I hope you enjoy the green chilaquiles!! Please get a copy of my book. ;)

You are welcome. My boyfriend will love the dishes fron your cookbook too!




We loved this with scrambled eggs one day for breakfast and with chicken another for dinner.

I am wondering if I could freeze the tomatillo sauce? We camp sometimes and it would be easier to make the sauce ahead and bring it along frozen

Thanks!
Elaine

Hola Elaine, Thank you so much for writing to me. I’m glad to hear you are making good use of this sauce and, of course, you can freeze it for camping!



When I was in Los Angeles last week, I had breakfast at Guelaguetza, my favorite Oaxacan restaurant–chilaquiles with mole negro and a fried egg. I would eat blackboard erasers covered with their mole negro. I had only ever had chilaquiles with tomato salsa before. Your tomatillo chilaquiles sound good–in addition to jalapeno or serrano chiles, I usually add some roasted poblano to tomatillo salsa, for a bit more depth of flavor. Should I instead be calling it salsa verde, if it has poblano in it?

Adding the roasted poblanos to the tomatillo sauce sounds DELICIOUS!! You can call it salsa verde!



Made this for breakfast just added eggs and OMG!!! so delicious. The salsa was so good and authentic too. Cant wait to try your other recipes and like Sue, will be purchasing the cookbook too! It’s always risky to try mexican recipes but these seem pretty close to the kind you get south of the border.

Great! Sulma, I love eggs on my chilaquiles as well.



I’ve made several different preparations of chilaquiles over the years with different salsas and with chicken and with eggs and with beans. Most of them were good, but none could compare to the ones I made using your recipes, The roasted salsa was perfect even without cilantro, which I do NOT like at all. Your method of baking the tortillas with a light brushing of oil is far superior to the fried or purchased chips. The simplicity of the preparation yielded perfectly seasoned and authentic Mexican flavors.

Hola Jeff, I’m so happy to hear this! Thank you for trying my recipe. Also, you can experiment with substituting cilantro with another fresh green herb that you do like.



I haven’t made them, but se me hizo agua la boca. gracias

De nada, Andy! Give them a shot.



I ate this everyday on my vacation in Mexico. I can’t wait to make this at home along with the rest of your recipes. I just love your show and can’t wait to get your cookbook! Gracias Pati!

Gracias Melissa!



I really love your show!! I made the Mexican French Toast Rolls with Nutella and grated coconut and some with Blackberry preserves. I LOVE this recipe, such a great idea! Now I have to make them for my daughter all the time :)
Tonight I am making your Chilaquiles. I usually do a red sauce but these looked too tempting to pass up.

Hola Christina, I’m so happy you and your daughter like the French toast rolls! I hope you do try the Chilaquiles, too. Let me know what you think of them with the tomatillo sauce…




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