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Main Dishes

Chilaquiles Verdes o Rojos

Ingredients

  • 1 whole chicken breast (12 oz.)
  • 5 garlic cloves
  • 5 tablespoons plus 1 teaspoon salt
  • 1/2 onion
  • 7 sprigs parsley
  • 6 serrano chiles, or to taste
  • 1 1/2 lb. tomatillos, husks removed
  • 1/4 onion
  • 1/2 cup cilantro, chopped
  • 1 tablespoon oil
  • 16 corn tortillas, preferably day-old
  • Oil for frying
  • 1 small sprig epazote
  • 1 cup Mexican crema
  • 1/2 cup crumbled queso fresco, queso anejo, or feta cheese

Directions

  1. Place chicken in a saucepan and cover with water.
  2. Add 2 garlic cloves, 1 tablespoon salt, 1/2 onion, and parsley.
  3. Simmer for 20 minutes or until chicken is tender.
  4. Remove chicken, shred, and reserve 2 cups cooking stock.
  5. Boil serrano chiles and remaining garlic cloves for 5 minutes.
  6. Add tomatillos and cook 5 minutes more.
  7. Drain and transfer to a blender with onion.
  8. Add 1 teaspoon salt, cilantro, and 1 cup reserved stock.
  9. Blend until smooth.
  10. Heat oil in a skillet and saute the sauce for 5 minutes.
  11. Cover and simmer for 10 minutes, thinning with stock if necessary.
  12. Cut tortillas into pieces.
  13. Fry in hot oil until crisp and golden brown.
  14. Drain on paper towels.
  15. Before serving, reheat sauce and add epazote.
  16. Gently stir in tortillas and shredded chicken.
  17. Top with crema and cheese.
  18. Cook 2 to 3 minutes until cheese softens.

Variation

  • For red chilaquiles, substitute 1 1/2 lb. ripe tomatoes for the tomatillos. Roast, peel, and puree with the boiled chiles.