Trust in the Lord with all your heart and lean not on your own understanding; in all ways submit to him, and he will make your paths straight.
Proverbs 3: 5-6
Chilaquiles.. that word warms my heart. I never had Chilaquiles until a friend gave me a family recipe five years ago. I never made the recipe until this last fall (I know, who waits that long to try a recipe?). Oh. my. goodness…this stuff is amazing! Mr. Mead and I were both taken aback by how good it was (we may have both went back for second helpings).
Just to give you a quick little history, Chilaquiles is an authentic Mexican dish typically served for breakfast or brunch. It is known as a meal often served when someone has had a rough night, or to end a wedding party. It is served with leftover tortillas from the night before, fried up, then covered in cheese and salsa verde, with a side of beans and/or eggs.
So that is your history lesson for the day. But let it be known, this sauce…is (dare I say) perfect! It is different than a typical salsa, it is not as intense as most salsas, meaning it is more like if salsa and soup had a love child, this would be it. A.k.a. I could drink this stuff!
When you make these, pick whatever toppings that strike your fancy. Just sauce and cheese, great (that is how we had it the first go round, and it was simple and so good!), or add beef, beans, chicken, onions, sliced jalapenos, avocado, tomatoes, sour cream, etc. The possibilities are endless.
The only recommendation I have for serving this, to truly get the experience of the Chilaquiles is, pour the hot salsa verde OVER your cheese (and then add a little more cheese on top of that). The heat from the sauce will melt the cheese perfectly, then add the rest of toppings of your choice. ¡Buen Apetito!
- 1.5 lb Tomatillos - rinsed, peeled, and quartered.
- 1 or 2 jalapenos - chopped (depending on how spicy you like it)
- ½ of an onion
- 3 garlic cloves
- 1 tsp sugar
- 3 tsp chicken bouillon
- ¼ cup fresh cilantro - rinsed and roughly chopped
- ½ lime
- salt and pepper
- Tortilla Chips
- Monterey Jack, Cheddar, or Chihuahua Cheese
- shredded chicken
- diced onions
- Fried egg
- diced avocado
- diced tomatoes
- In a medium sized pan add tomatillos, jalapeno, onion & garlic. Fill pan with water to just top of tomatillos.
- Bring to a boil, then lower to a medium heat, cook for approximately 15 minutes. Let cool down for 15 minutes.
- Pour out approximately ½-3/4 cup of water - so salsa is not bland.
- Pour ingredients into blender, also add the sugar, bouillon and fresh cilantro to blender. Blend until pureed.
- Remove lid from blender. Add juice from ½ of lime. Test the salsa, add salt and pepper to preference.
- If serving immediately, pour over tortilla chips that are covered in preferred cheese. And additional preferred toppings. Serve immediately.
- If not serving yet, pour puree back into sauce pan and place on low heat, to keep warm until ready to serve.