Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.
Sometimes you just have to cave and give in to that craving for a certain dish. For months I had been thinking of my Mom’s chilaquiles and migas con huevo with that fresh bolillo bread from la panaderia. There’s something about those crispy chilaquiles and migas covered in salsa with the texture of the soft bread. it’s one of those comfort foods, not fancy, in the least. For me, there will never be any food better than the food that transports you back home almost instantly. For today’s blog post, I prepared a version of tomatillo salsa with a few spices. If you are one of the lucky ones that can visit the Mexican panaderia where you live, you are lucky! Lol! I have had to learn to prepare my own version of bolillos since we have No panaderia. The bolillo style rolls at the big chain stores are ok, but not anything like I remember. This is a great recipe to serve for a meatless meal, but taste delicious with some added chorizo or shredded chicken. Make it kid friendly with milder salsa and extra cheese!
These were inexpensive, but delicious meals!
My parents worked hard and there was never a lack of food on the table. Even if the meals consisted of beans, eggs and corn tortillas it was still delicious and satisfying.
Carbs on Carbs! Yes!
My #1 guilty pleasure is a spicy torta de chilaquiles! That soft bolillo with the crunch of the fried tortilla chips in a spicy salsa is what I crave! I cannot control what every one else does, but I do limit myself when it comes to indulging in certain recipes. Once or twice a year with this torta or tacos de chilaquiles. All in moderation, I say.
For a heartier torta, add some chorizo con huevo or shredded chicken to the mix! RECIPE FOR BOLILLOS~Click onto link below.
Tips~ The chips above, I prepared in a skillet with less oil. But this requires more time and constant turning so they don’t burn. I find it much easier to just deep fry them.
Torta de Chilaquiles Verdes
Torta de Chilaquiles Verdes. Soft bolillo rolls stuffed with spicy salsa verde fried tortilla chips with lots of melting cheese and garnishes!
2teaspoonscaldo de pollo/chicken base or bouillon granules
handful of freshly washed cilantro
salt to taste
Pinchof Mexican oreganocrushed
You Will Also Need
1 1/2tablespoonsavocado oil
1/4cwhite onion, finely diced
12ozhomemade corn tortilla chips
6 large eggs
6-8 ozmelting cheese like Chihuahua, Oaxaca, Monterey jack, shredded
4large bolillo, rolls
Garnish Options
1cupqueso fresco or cotijacrumbled
1/4cupwhite onionthinly sliced
2medAvocadossliced or mashed
1cupRefried Beanspinto or black beans
1cupMexican crema
Cilantrochopped
Pickled Jalapeños
Instructions
Remove the husk from tomatillos and rinse off. Transfer to simmering water. Add the serranos and onion. Cook for 10 minutes. Using a slotted spoon, transfer ingredients to the blender. Add the garlic, a handful of fresh cilantro, bouillon, pinch of oregano and 1 cup of the cooking water. Blend on high until smooth. Taste for salt. Set aside.
Variation without Eggs: Preheat 1 1/2 tablespoons of olive oil to medium heat for a few minutes. Add the salsa from blender to the hot pan. Cover and reduce heat slightly because it will pop and boil quickly. If it is too thick, mix in 1/3 cup of water. Cook for another 5 minutes. Taste for salt. Yields about 4 cups.
To assemble chilaquiles: Fold the homemade chips(Totopos) into the warm tomatillo salsa until evenly coated. At this point you can add the melting cheese on top and cook on low until cheese melts. Or you can transfer chilaquiles to serving dish just with salsa. Garnish with queso fresco or cotija cheese, onions, cilantro, avocado and crema.
Variation with Eggs: In a skillet. preheat 1 1/2 tbsps of avocado oil. When hot, saute 1/3 c of finely diced white onion for 3-4 minutes, Add the fried tortilla chips and 6 large eggs, previously whisked in a bowl. Season with salt and pepper. Once eggs set up, pour in 2 cups of salsa and gently fold in. Top with melting cheese. Cover and turn heat to low. Once cheese melts, chilaquiles are ready to serve and garnish.
For Torta; Toast bolillo rolls and slice open. Add warm beans, avocado , warm chilaquiles, sliced onion, fresco or cotija cheese, jalapeños and Mexican crema.
Notes
Totopos (Chips)How To Prepare Totopos-Chips40 to 50 corn tortillas 4 to 5 cups canola oil Sea salt or kosher saltDirections1. Let your tortillas sit out overnight at room temperature. This will dry them out and help them fry quicker. Slice the tortillas into quarters or into 6 strip like chips.2. Preheat the oil in a large, heavy pot for 15 to 18 minutes. Line a baking sheet with paper towels. Fry the tortillas in batches for a few minutes, turning as needed. Drain onto lined baking sheet and season lightly with salt while they are still warm. Yields about 2 pounds of chips. Cool completely and store in plastic storage bags for up to 7 days.
40 to 50 corn tortillas 4 to 5 cups canola oil Sea salt or kosher salt
Directions
1. Let your tortillas sit out overnight at room temperature. This will dry them out and help them fry quicker. Slice the tortillas into quarters or into 6 strip like chips.
2. Preheat the oil in a large, heavy pot for 15 to 18 minutes. Line a baking sheet with paper towels. Fry the tortillas in batches for a few minutes, turning as needed. Drain onto lined baking sheet and season lightly with salt while they are still warm. Yields about 2 pounds of chips. Cool completely and store in plastic storage bags for up to 7 days.
Tomatillo Salsa for Chilaquiles, Entomatadas, Enchiladas, Taquitos or Burritos
For More Tomatillo Salsa Recipes, Click The Link Below!
I had half of a roma tomato that I needed to use up, so I just added it in.
Tips~It would be easy enough not to strain the salsa. The recipe would still be delicious. But I reallyenjoy the smooth texture of the salsa when I do strain it.
And you could also just simply enjoy the chilaquiles verdes on a plate, with extra salsa, egg on top! My perfect breakfast or brunch meal!
Had these for the first time at a 50th birthday bash for my sister-in-law in Guadalajara. They were incredibly delicious. The party went well into the early morning and instead of menudo (which is good for a hangover) they served these babies. OMG! Going to make these for family brunch.
Wonder why when I make green sauce, it’s always bitter?? Do not know what I’m doing wrong??? I use chicken broth etc, white onion, green chili peppers, jalapeños, salt etc spices, tomatillos ?….
Blanche, I have heard that if you cook the tomatillos too long they can become bitter. I have not really experienced the bitter taste too much, but maybe it’s because I add too much chile, lol! I will research it a little and get back to you.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
Cookie
Duration
Description
cookielawinfo-checkbox-analytics
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional
11 months
The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy
11 months
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Had these for the first time at a 50th birthday bash for my sister-in-law in Guadalajara. They were incredibly delicious. The party went well into the early morning and instead of menudo (which is good for a hangover) they served these babies. OMG! Going to make these for family brunch.
I love them too Mary! It’s always the simple foods that I crave the most…the ones that remind me most of home! Enjoy!!
Wonder why when I make green sauce, it’s always bitter?? Do not know what I’m doing wrong??? I use chicken broth etc, white onion, green chili peppers, jalapeños, salt etc spices, tomatillos ?….
Blanche, I have heard that if you cook the tomatillos too long they can become bitter. I have not really experienced the bitter taste too much, but maybe it’s because I add too much chile, lol! I will research it a little and get back to you.