The Best Chilaquiles Verdes Recipe is a sponsored post on behalf of Cacique.
When we moved to Austin, we quickly realized that eating out is a way of life here. The food is amazing and the dishes are so vibrant and diverse, featuring flavors from all over the world.
One of the biggest influences here, is Mexico. The close proximity and number of residents in the area is so prominent the flavors are abundant and can be found all across the city. It transcends every meal starting with breakfast.
Breakfast tacos are a staple here and can be found at just about every restaurant and gas station (sometimes those are the best ones)in the city (I'd venture to say state, but it's a big state).
But when you're eating brunch at a restaurant or even at home, you go for something a little more sophisticated. Which really isn't that sophisticated at all really, using up stale tortillas, eggs, cheese, and other ingredients and combining them all into one dish.
In Texas, we call this dish migas.
But when we lived in California, there was another very similar dish called chilaquiles that had a lot of the same ingredients with a few minor differences in the execution of it all. Whether migas is an Austin version of chilaquiles or they're really two entirely different dishes remains a mystery.
But where migas is very solidly a breakfast item, chilaquiles are versatile and can be adapted to most meals. Breakfast chilaquiles is likely the most popular but with extra protein such as chorizo or chicken you could make this into a lunch or dinner dish as well.
My recipes for the best chilaquiles verdes recipe is a cross between a couple of different recipes I make – migas and pork green chili. While this chilquiles verdes recipe doesn't have any meat, it does have the green chili component from my pork green chili and the eggs and similar flavors of the migas.
One thing that sets this recipe apart and really makes it more authentic is the Cacique Queso Fresco that's mixed in. I'm a cheese lover and queso fresco ranks near the top of my favorite cheeses. It's soft, crumbly, smooth, and salty all at the same time.
Instead of mixing other cheeses into my chilaquiles verdes recipe, I love the quality and consistency that Queso Fresco gives without being stringy. Don't try this recipe with traditional sour cream, Crema Mexicana Agria is definitely the way to go in giving a slightly thinner and more flavorful finish to the dish.
- 8 to tomatillos husked and rinsed
- 1 serrano pepper stemmed (for less heat you could always use a jalapeno or poblano)
- 1 white onion diced
- 3 garlic cloves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 cup chicken broth
- 2 inches vegetable oil for frying tortillas
- 12 6- inch corn tortillas sliced in strips vertically and then in half
- 2-3 eggs beaten
- 1/2 cup Cacique Queso Fresco crumbled
- Garnish with: fresh chopped cilantro and Cacqiue Crema Mexicana
- To make the salsa verde, place the tomatillos, serrano, onion, and garlic in a medium pot, adding just enough water to cover.
- Bring to a boil over high heat.
- Reduce heat to medium-low and simmer until the mix is soft and the tomatillos are light green, about 15-20 minutes.
- Remove from heat and allow to cool for 10 minutes.
- Transfer the contents of the pot to a blender or food processor and puree until blended thoroughly.
- Then add the oregano, thyme, salt, and chicken broth. Set aside.
- Place approximately 2 tbsp of oil in the bottom of a large pot over medium-high heat.
- Fry the corn tortillas for approximately 3 minutes or until golden brown, tossing frequently so they don't stick together or to the bottom of the pot.
- Remove using a slotted spoon and allow to drain on a paper-towel lined plate.
- Transfer the salsa verde back onto the burner over medium heat and as it starts to boil, add in the beaten eggs.
- Stir until well combined, about a minute, then add in tortilla chips and continue mixing until chips have softened.
- Remove the pot from heat, add in the Cacique Queso Fresco and serve topped with cilantro and Cacique Crema Mexicana.
For those that have tried migas and chilaquiles – what's the biggest difference, you've noticed?
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