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Chilaquiles Verdes (Mexico City–Style) featured img
Category: Global Sisterhood
Tag: MexicanBreakfast recipes

Chilaquiles Verdes (Mexico City–Style)

Chilaquiles are a classic Mexican breakfast, known for being simple, comforting, and endlessly customizable. They’re one of my personal favorites. You can make them spicy or mild, change the color of the salsa, and dress them up with all kinds of toppings. My American husband—lacking a better explanation for people who’ve never seen them —  calls them “soggy breakfast nachos,” which is both hilarious and not entirely wrong. Whether you fry your own tortilla chips or (like me) cheat and buy them at the store, they always hit the spot.
Ingredients

  • Tortilla chips (homemade or store‑bought—I buy them, no shame)
  • 4–6 tomatillos (depending on how big or small they are)
  • 2–4 jalapeños (more if you’re brave)
  • ½ cup chicken broth (or water)
  • Extra water if you want a thinner salsa
  • Salt to taste
  • 1 garlic clove (or half if it’s huge)
  • A small piece of onion
  • 1 Teaspoon of epazote — the secret ingredient. (Check at your local Latin market, or buy it from Amazon, like me!)
  • If you can’t find it, cilantro works just fine (add as much or as little as you want)
  • Oil
  • Toppings: sour cream, avocado, diced onions, cheese (I love using melting cheese), sunny‑side‑up egg, beans, chicken, steak… (you can get creative here)
Step 1: Make the Salsa Verde

  • Remove husks from the tomatillos and rinse.
  • Add tomatillos, jalapeños, garlic, onion, broth (or water), salt, and epazote to a blender.
  • Blend until smooth.
  • Taste and adjust salt or water depending on how thick you want it.

Step 2: Cook the Salsa

  • Heat a pan with a tiny bit of oil.
  • Add a few julienne strips of onion and sauté until fragrant.
  • Pour in your blended salsa.
  • Bring it to a boil, then lower the heat.

Step 3: Add the Chips

  • Add your tortilla chips directly into the simmering salsa.
  • For soggier chilaquiles, let them sit longer.
  • For crunchier chilaquiles, toss quickly and serve right away.

Step 4: Garnish and Serve

Top with:

  • Sour cream
  • Diced onion
  • Avocado slices
  • Cheese (cotija or a melty cheese—your call)
  • A sunny‑side‑up egg
  • Shredded chicken or steak if you’re feeling fancy
And voilà, you’ve got an amazing Mexican breakfast!  (If you want to make them red, instead of tomatillos, use tomatoes, and besides everything else, add chile guajillo or California, which are red and dried, and you can actually get them at Walmart!)
The Epazote I get from Amazon:
About Jessica Yanez Barker

Originally from Mexico City, Jessica is a dedicated wife, mother of two, and a Marriage & Family Studies student with three certificates in the field. As a black belt in Tae Kwon Do, she embodies discipline, resilience, and the pursuit of personal growth. She has experience teaching Spanish to native English speakers, empowering them to embrace language and culture with confidence. She also finds joy in watercolors, singing, and dancing, expressing herself through movement and color. Above all, she treasures meaningful moments with her family, believing that gratitude, love, and laughter create the foundation for a fulfilling and joyful life.

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