Gracie’s Chilaquiles Verdes

Chilaquiles Salsa Verde 3

Submitted by Gracie González

My love of chilaquiles goes back to summers when I was a kid. We used to go to Mexico with my mom to spend time with my grandmother.

These summers made for some of my fondest food memories. Instead of going grocery shopping, we went to the tianguis and bought meat from the neighbor, who was a butcher. I was my mom and grandmother, the two best cooks I have ever known.

Those summers when I first had nopales and tuna (prickly pears) and barbacoa cooked in the ground.

And those summers are when I first had chilaquiles. The ingredients were always on hand, including days-old tortillas to make use of and an abundant amount of salsa. I ate chilaquiles almost every day without getting tired of them.

All the other chilaquiles I’ve ever had that my family didn’t make, the tortillas and salsa are combined in the pan, so the tortillas would absorb the salsa and create a lasagna-like texture. Then they are plated with refried beans on the side, and maybe a fried egg.

I highly recommend topping your chilaquiles with the fried egg, so that when you cut into it with your spoon, the yolk oozes out onto the rest of your ingredients and combines with the cotija cheese and tomatillo salsa to create a luscious, creamy, spicy sauce.

—Gracie González

They’re great, I love them this way, too.

But I especially love when the tortillas are crispy, so I’ve switched my chilaquiles recipe up a little. I keep the tortillas and salsa separate until plating to ensure maximum crispiness.

I also like to layer everything on top of one another, so you can get a spoonful of everything at once in every bite. Finally, I highly recommend topping your chilaquiles with the fried egg, so that when you cut into it with your spoon, the yolk oozes out onto the rest of your ingredients and combines with the cotija cheese and tomatillo salsa to create a luscious, creamy, spicy sauce. It’s so good—and it takes me right back to those summers in Mexico with my mom and grandmother.

Editorial note: We are chiming in to second Gracie’s shoutout to her mom and grandmother as the best cooks she’s ever known. We bow in super-cocinera honor to Gregoria “Gollita” González, Gracie’s and her sister and Familia Kitchen co-founder Ana’s mom.

Gollita’s Mexican dishes are so good, they go beyond restaurant-worthy. See for yourself in these González family recipes shared with Familia Kitchen by Gracie and Ana’s mom:
• My Mom Gollita’s Mexican Caldo de Pollo
• Gollita’s Essential Mexican Arroz
• Gollita’s tangy, unbelievable Porkchops with Tomato Sauce and Onions

Hungry? Are you ready to make Gracie’s Chilaquiles?

Gracie’s Chilaquiles Verdes

5 from 1 vote
Recipe by Gracie González Cuisine: Mexican


Prep time


Cooking time




  • For the Green Salsa
  • 2 lbs 2 tomatillos, the papery husks removed and rinsed

  • 2 cloves 2 garlic, large, peeled

  • 4 4 serrano chiles, remove the stems and rinse. Use 5 if you live on the edge.

  • 1 to 2 tsp 1 to 2 kosher salt

  • 1 to 2 tsp 1 to 2 olive oil, or your favorite cooking oil

  • For the Tortilla Strips
  • 1 dozen 1 day-old corn tortillas

  • 1 cup 1 oil for frying, such as corn oil, avocado oil or grapeseed oil (the key is a high smoke point)

  • Accompany With
  • 2 cups 2 black beans, boiled—not refried.

  • 6 6 fried egg, 1 per serving

  • 1 cup 1 queso cotija, crumbled


  • The night before, set your tortillas out on your kitchen counter to dry out. This step is optional, but it makes for easier frying and crispier chilaquiles in the end. Totally worth it.
  • Boil your tomatillos and serrano peppers. The tomatillos are done when they are soft and their skin start to peel and your serrano peppers have softened—maybe becoming a little more sage green in color.
  • Over a medium-high flame, heat your frying oil in a large pan. A wok is great if you have one, but if not, any large pan will do.
  • While the oil is heating, finish making your salsa. Put the tomatillos, serrano peppers, garlic cloves and salt in the blender and blend until smooth. Make sure it is well processed and you have broken everything down. There should be no visible seeds or chunks of chile or garlic. Set aside.
  • Stack your stale tortillas in a pile and slice into ½-inch strips. Use one of the longer strips to test your oil. Dip it into the oil, if you have very enthusiastic little bubbles, it’s ready. Fry a handful at a time. They are done when they are golden and the oil is less enthusiastic.
  • With a slotted spoon or spider strainer, take the tortillas out of the oil making sure to strain as much oil off as possible. Place them on a plate or baking sheet with paper towels, or a wire rack. Repeat until all of your tortillas are fried. Set aside.
  • In a separate pan, heat 1 tsp of your favorite cooking oil (I like olive oil) over medium heat. Then add the salsa. Be really careful because it will splatter. Carefully stir the salsa and let it boil for a minute, lower the heat and let it continue to simmer. It should become velvety in texture. This step should take no more than 5 minutes.
  • Meanwhile, prep the other ingredients: fry 6 eggs so that they are still a bit runny. Heat the black beans. Crumble the cotija cheese.
  • You’re ready to plate! My preferred way to serve chilaquiles is in layers. In a bowl, add: 1) A spoonful of the black beans. 2) A generous handful of tortilla strips. 3) A fried, runny egg. 4) Spoon the salsa over the top, and finally 5) Finish with one Tbsp or two of cotija cheese. It’s ready.
  • Eat right away and with a big spoon!


  • If you live on the edge, use 5 serrano chiles instead of 4.
  • Instead of frying the tortillas, you can bake them in the oven using a fraction of the oil. It’s also less messy. What you do is: lay out your tortilla strips on a baking sheet and brush or spray with a tiny bit of oil on both sides. Bake at 350° until golden and crispy, about 5-7 minutes—but keep a close eye on them.
  • You can also skip step #7: frying the salsa. Then just follow the rest of the steps.

Photo: CarlosRojas20

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