This dish of chilaquiles in salsa verde is the classic Mexican breakfast. Ideal for the next day of a good party accompanied by a very cold coronita. Be careful if you drink more than one;)!
- 10 Green Tomatoes
- 4 Serrano Chiles
- 1 finely chopped garlic clove
- 225 gr of chips Maya (half bag)
- 1/2 Cup chopped onion
- 2/3 Cup chopped cilantro
- 3/4 Cup of crumbled fresh cheese
- 1/3 Cup sour cream
- In a pot, put the green tomatoes without shells and chilies and fill with water until they are covered. Put over low heat.
- Pass the tomatoes, chilies and 1/3 of the water in which the blender was cooked and make puree until a sauce is formed.
- In another large pot, put the sauce, season with salt and cook over medium heat until it is slightly reduced and concentrate the flavors, about 5 minutes. Keep warm.
- Pour some oil and onion into a frying pan and let it cook until translucent, about 4 minutes. Move from time to time so that it does not brown or burn.
- Add the sauce and cook for another 3 minutes.
- In a large skillet, place the Mayan chips to heat for 2-3 minutes and when they are hot remove from the skillet directly to the dish to be served.
- Serve the chilaquiles sauce and put fresh cream, fresh cheese, cilantro and chopped onion on top.
- You can also add to crown the saucer a fried egg, chicken or even jerky!!