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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!
Course Brunch
Cuisine Mexican
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 Servings

Ingredients

Tomatillo Salsa

  • 10 tomatillos, 1 1/2 lbs.
  • 1/4 large white onion
  • 3 serrano peppers stems removed
  • 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.