QUICK & EASY

Chilaquiles

Chilaquiles verdes is a vibrant, tangy, and spicy Mexican breakfast recipe you’ll love! It’s made by tossing crispy tortilla chips in spicy green salsa, then garnishing them with onions, crema, cilantro, and queso fresco, and more.

ABOUT

Simmer the tomatillos, habaneros, and onions in a large pot of water. As soon as the tomatillos turn a slightly darker color, remove them from the heat and drain the water.

STEP 1

Add all drained vegetables along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix everything until it reaches your preferred texture. We like our salsa to be smooth, but you can blend it for less time to achieve a chunky salsa.

STEP 2

Heat a little bit of olive oil in the same pot used to boil the vegetables. Slowly pour the salsa in and simmer it with a few sprigs of epazote. Remember, the epazote is optional but adds such a unique dimension.

STEP 3

Heat some vegetable oil in a large skillet over medium. In the meantime, cut the corn tortillas into fourths or sixths and fry in batches until they’re golden brown on each side. Drain the excess oil on a paper towel-lined plate and sprinkle some salt on the chips.

STEP 4

Toss a few tortilla chips in the salsa verde and plate them immediately. Top them with your favorite garnishes for a flavor-packed breakfast!

STEP 5

Find full recipe measurements, tips, variations, and more at the link down below!

brokebankvegan.com