The Best Mexican Chilaquiles You’ll Ever Make | Epicurious 101

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options can be more budget-friendly.

salsa

🥗Healthier: homemade salsa

💰Cheaper: canned salsa

Homemade salsa can be fresher and healthier, while canned options are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is a healthier alternative with more protein.

Remove the husks from the tomatillos and rinse them to remove stickiness.

Bring a pot of water to a boil and add half an onion and smashed garlic for flavor.

Add the tomatillos to the boiling water and simmer for 8 to 10 minutes until they turn light brown.

Remove the tomatillos with a spider or tongs and add salt and cilantro to the pot, blending until smooth.

Cook diced onions in a pan over low heat with salt until they sweat and become translucent.

Add the blended tomatillo sauce to the cooked onions and simmer, adding half a cube of chicken bouillon for flavor.

Cut corn tortillas into quarters and heat neutral oil in a pan to 350-375°F for frying.

Fry the tortilla pieces in batches, stirring to prevent sticking, until golden brown and crispy.

Season the fried tortillas with salt immediately after removing them from the oil.

Mix the crispy tortillas with the tomatillo sauce in a pan, adding sauce gradually to control the moisture level.

Plate the chilaquiles and top with crema, queso fresco, diced onions, and a fried egg.

Garnish with sliced serrano peppers and cilantro leaves, and add avocado if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens