Photograph of the finished Chilaquiles verdes

Mexico · Bánh ngô sốt xanh Chilaquiles verdes

Chilaquiles verdes

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Tomatillos Tomatillos 600 g
  • Photograph of Poblano peppers Poblano peppers 2
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 100 g
  • Photograph of Sour cream Sour cream 100 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Coriander Coriander 20 g
  • Photograph of Oil Oil 120 ml

Method

  1. 1 Cut the tortilla into 6 triangular pieces, then fry for 2 minutes on each side until crispy, and drain off excess oil.
  2. 2 Grill the tomatillo, poblano peppers, onions, and garlic in a dry pan for 10 minutes until lightly browned.
  3. 3 Blend everything with coriander and salt, then fry the sauce in 2 tablespoons of oil for 6 minutes until it darkens and becomes less sour.
  4. 4 Pour the crispy crackers into the boiling sauce, stir for exactly 40 seconds, then turn off the heat; stirring longer will make the whole dish soggy.
  5. 5 Fry a runny egg and top it with sour cream, fresh cheese, and thinly sliced onions.

With an appliance

  • Air fryer 33 min

    Replace the tortilla frying step in step 1: spray oil on both sides of the triangular tortillas, air fry at 190 degrees for 7 minutes, flip at the 4th minute; steps 2 to 5 remain the same so the tortillas only come into contact with the sauce for exactly 40 seconds.

Start cooking