Chilaquiles Verdes with Chorizo
Bringing the vibrant flavors of Mexico right to your breakfast table, these Chilaquiles Verdes with Chorizo capture the essence of a sun-drenched morning in Cancun. This delightful dish features crispy fried tortillas soaked in a tangy green sauce made from tomatillos and roasted chiles, layered with savory chorizo, fresh onions, and creamy Monterey Jack cheese. Perfect for brunch or a cozy breakfast, this recipe resonates with the authentic tastes of Mexico as it seamlessly blends tradition with a home-cooked touch. Whether you're using up leftover tortillas or starting from scratch, each bite evokes a warmth that reminds you of communal meals shared with friends. Top it off with a drizzle of crema and a sprinkle of fresh cilantro for an unforgettable breakfast experience!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Tomatillos
2 cups (husks removed and chopped)
Poblano chiles or New Mexico peppers
1/2 cup (roasted and chopped)
Yellow onion
1/4 cup (minced)
Garlic cloves
2 (minced)
Chicken broth or chicken stock
3/4 cup
Whipping cream
2 tablespoons
Fresh cilantro
3 tablespoons (minced)
Salt
to taste
Black pepper
to taste
Stale corn tortillas
12-16 (cut into sixths)
Vegetable oil
for frying
Chorizo sausage
1 cup (cooked and drained)
Medium onion
1/2 (sliced into thin rings)
Monterey Jack cheese
2 cups
Crema
for garnish
Instructions
1
Start by preparing the green sauce: In a medium saucepan, combine the husked and chopped tomatillos, roasted poblano chiles or New Mexico peppers, minced onion, garlic, chicken broth, and whipping cream. Simmer over medium heat for about 10 minutes until the tomatillos are softened and flavors meld.
2
After simmering, remove from heat, add the minced cilantro, and season with salt and pepper to taste. Blend the mixture in a blender until you achieve a desired texture, leaving some small chunks for added dimension.
3
Preheat your oven to 350°F (175°C). Meanwhile, cut the stale corn tortillas into sixths, resembling triangles. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the tortilla pieces until they are chewy and slightly golden, making sure they are not as crispy as tortilla chips. Once done, drain them on paper towels to remove excess oil.
4
In a shallow baking dish, spread a layer of the fried tortillas evenly at the bottom. Pour half of the prepared green sauce over the tortillas, followed by half of the cooked and drained chorizo, half of the sliced onion, and a portion of the Monterey Jack cheese.
5
Repeat the layering process with the remaining tortillas, the rest of the sauce, chorizo, onions, and top off with the remaining cheese.
6
Bake the assembled dish in the preheated oven for 20-25 minutes, or until it’s bubbling and has a gooey consistency.
7
Serve piping hot, garnished with a generous drizzle of crema and additional fresh cilantro if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chilaquiles Verdes with Chorizo?
This dish is a traditional Mexican breakfast featuring crispy fried corn tortillas soaked in a tangy green sauce made from tomatillos and roasted chiles, layered with chorizo and melted cheese.
What kind of tortillas should I use for this recipe?
The recipe recommends using 12 to 16 stale corn tortillas cut into sixths.
How should I prepare the tortillas?
Cut the stale corn tortillas into triangles and fry them in vegetable oil until they are chewy and slightly golden, but not as crispy as chips.
Should the tortillas be very crispy?
No, they should be fried until chewy and slightly golden, ensuring they remain softer than standard tortilla chips.
What are the main ingredients for the green sauce?
The green sauce consists of tomatillos, roasted poblano or New Mexico peppers, minced onion, garlic, chicken broth, and whipping cream.
How long do I simmer the green sauce?
The sauce should simmer over medium heat for about 10 minutes until the tomatillos have softened.
When do I add the cilantro to the sauce?
The minced cilantro should be added after the sauce is removed from the heat, just before blending.
What texture should the blended green sauce have?
You should blend the mixture to your desired texture, ideally leaving some small chunks for added dimension.
What is the recommended oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How much chorizo is needed for the recipe?
You will need 1 cup of chorizo sausage that has been cooked and drained.
What type of cheese is used in this recipe?
The recipe calls for 2 cups of Monterey Jack cheese to achieve a gooey consistency.
How do I layer the chilaquiles?
Layer fried tortillas at the bottom of a baking dish, followed by half the sauce, half the chorizo, half the onion, and cheese, then repeat the process.
How long should I bake the chilaquiles?
The assembled dish should be baked for 20 to 25 minutes.
How do I know when the chilaquiles are finished cooking?
The dish is ready when it is bubbling and the cheese has achieved a gooey, melted consistency.
What should I use as a garnish?
Garnish the dish with a generous drizzle of crema and additional fresh cilantro.
Can I use chicken stock instead of chicken broth?
Yes, the recipe specifies that either chicken broth or chicken stock may be used.
How much vegetable oil is needed for frying?
Heat about 1/2 inch of vegetable oil in a large skillet for frying the tortilla pieces.
What kind of peppers work best for the green sauce?
Roasted poblano chiles or New Mexico peppers are recommended for this recipe.
How should the onions be prepared for layering?
Half of a medium onion should be sliced into thin rings for the layers inside the baking dish.
Does the chorizo need to be cooked before assembly?
Yes, the chorizo must be cooked and drained before you begin layering it with the tortillas and sauce.
What is the role of whipping cream in the sauce?
Two tablespoons of whipping cream are added to the sauce to help the flavors meld and provide a creamy texture.
How many garlic cloves are required for the sauce?
The recipe calls for 2 minced garlic cloves.
How much cilantro is used in the sauce?
The recipe uses 3 tablespoons of minced fresh cilantro for the sauce.
Is this dish suitable for brunch?
Yes, these Chilaquiles Verdes are described as perfect for brunch or a cozy breakfast.
What can I use if I cannot find crema?
While crema is preferred, you could use a slightly thinned sour cream as a garnish substitute.
How should the tomatillos be prepared?
The husks should be removed and the tomatillos should be chopped before being added to the saucepan.
Should I season the sauce with salt and pepper?
Yes, you should season the sauce with salt and black pepper to taste after simmering.
What makes this dish authentic?
The use of traditional ingredients like tomatillos, corn tortillas, and chorizo, along with the layering method, gives it an authentic Mexican touch.
Can I use fresh corn tortillas?
Stale corn tortillas are specifically requested as they hold their texture better when fried and soaked in sauce.
Should the dish be served hot?
Yes, the recipe recommends serving the chilaquiles piping hot immediately after baking.