Torta de Chilaquiles Verdes (Salsa Verde Chilaquiles)

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.

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!

4.50 from 2 votes

Print Pin Rate

Course: Brunch

Cuisine: Mexican

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 4 Servings

Ingredients

Tomatillo Salsa

• 10 tomatillos, 1 1/2 lbs.
• 1/4 large white onion
• 3 serrano peppers stems removed
• 2  cloves garlic
• 4 cups water to cook ingredients
• 2 teaspoons caldo de pollo/chicken base or bouillon granules
• handful of freshly washed cilantro
• salt to taste
• Pinch of  Mexican oregano crushed

You Will Also Need

• 1 1/2 tablespoons avocado oil
• 1/4 c white onion, finely diced
• 12 oz homemade corn tortilla chips
• 6 large eggs
• 6-8 oz melting cheese like Chihuahua, Oaxaca, Monterey jack, shredded
• 4 large bolillo, rolls

Garnish Options

• 1 cup queso fresco or cotija crumbled
• 1/4 cup white onion thinly sliced
• 2 med Avocados sliced or mashed
• 1 cup Refried Beans pinto or black beans
• 1 cup Mexican crema
• Cilantro chopped
• 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-Chips

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.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Corn Tortilla Chips

Totopos (Chips)

Ingredients

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!

https://pinaenlacocina.com/tomatillo-salsa-recipes/

 

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 really enjoy 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!

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