Chilaques in green sauce

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


  1. In a pot, put the green tomatoes without shells and chilies and fill with water until they are covered. Put over low heat.
  2. Pass the tomatoes, chilies and 1/3 of the water in which the blender was cooked and make puree until a sauce is formed.
  3. 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.
  4. 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.
  5. Add the sauce and cook for another 3 minutes.
  6. 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.
  7. Serve the chilaquiles sauce and put fresh cream, fresh cheese, cilantro and chopped onion on top.
  8. You can also add to crown the saucer a fried egg, chicken or even jerky!!

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