Mexican chilaquiles verdes

A Mexican breakfast dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 40 min

Organic sourcing

Tomatillos and cilantro are worth sourcing organic, as they can have pesticide residue. Corn tortillas also benefit from being non-GMO when organic.

Ingredients

• 12 corn tortillas
• 2 tbsp extra-virgin olive oil
• 500 g tomatillos
• 1 medium onion
• 2 cloves garlic
• 2 jalapeño peppers
• 1/2 cup fresh cilantro leaves
• 1/2 cup vegetable stock (ideally homemade)
• to taste sea salt
• to taste freshly ground black pepper
• 1/2 cup crumbled queso fresco
• 1/4 cup sour cream

Method

1. Cut the tortillas into strips. Heat the olive oil in a skillet and fry the strips until golden and crispy. Set aside on paper towels to drain.
2. Husk and rinse the tomatillos. Boil them in a pot of water until just softened. Drain and set aside.
3. In a blender, combine cooked tomatillos, onion, garlic, jalapeños, and cilantro. Blend until smooth.
4. Pour the blended sauce into a skillet over medium heat. Add vegetable stock and simmer for 10 minutes.
5. Season the sauce with salt and pepper. Add the tortilla strips, stirring to coat them evenly in the sauce.
6. Cook for a few minutes until the tortillas are slightly softened but still retain some crunch.
7. Serve the chilaquiles hot, garnished with crumbled queso fresco, a drizzle of sour cream, and more cilantro if desired.

Notes

• For added protein, top with a fried egg or black beans.
• Swap queso fresco with feta if unavailable.
• Add avocado slices for creaminess.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.