These chilaquiles are fire thanks to the arbol chiles used to make the sauce. A base of tomatillos and arbol chiles makes this an absolutely delicious sauce, perfect to be mixed with crunchy corn tortillas and your favourite toppings. This recipe is easy to make and so good, excellent for those spicy food lovers out there.
Spicy Green Sauce
-350g Tomatillos, drained
-⅓ white onion
-3 garlic cloves
-a handful of coriander
-salt and pepper to taste
-2 tbsp vegetable oil
-½ cup of cream
1 To a frying pan set to medium-high heat add one tablespoon of vegetable oil and fry the onion, garlic and arbol chiles. The arbol chiles should get fragrant and bright red without burning. This will only take 2 to 3 minutes. Remove them as soon as they start to get too dark. Allow for the garlic and onions to brown and soften before removing them.
2 Transfer the arbol chiles, onion, garlic and oil in the pan to a blender with the tomatillos, coriander and salt and pepper to taste. Blend until everything is incorporated.
3 Add the remaining tablespoon of oil to the frying pan set to medium and once hot pour the green sauce and simmer for 10 minutes.
4 Before serving, add the cream to the sauce and adjust the seasoning to taste. Keep the sauce hot.
Spicy Green Chilaquiles
-8 to 10 corn tortillas
-vegetable oil, the necessary
-creme fraiche
-feta cheese
-jalapeno, sliced
-radishes, sliced
-onions, thinly sliced
-avocado
-coriander
1
Airfryer: Brush the corn tortillas with vegetable oil and cut them into triangles. Add them into the air fryer basket and set it to 180C for 8 to 10 minutes, shaking halfway. Depending on your air fryer size you may need to do this in batches. Sprinkle with a bit of salt while they are still hot.
Oven: Set the oven to 180C, brush the corn tortillas with oil on both sides, slice them into triangles, and arrange them on a baking tray in a single layer. Bake for 7 minutes. Turn them and bake for 7 more minutes or until toasted.
2 Once the tortilla chips are ready, bring them to the pan with the sauce and toss until everything is combined. Serve immediately.
3 Serve your chilaquiles with beans on the side and top with onion, jalapeno and radish slices, dollops of creme fraiche, crumbled feta cheese, avocado and coriander on top.
Notes
- This sauce is hot! If you end with a very spicy sauce, you can add more cream to the sauce.
- Chilaquiles are such a beautiful traditional dish in Mexican cuisine. You can take them to the next level and make them a full meal by adding fried eggs on top or chicken, or any other protein you like.
- Remember that the longer you leave the corn tortilla chips with the sauce, the softer they get. The sooner you serve them, the crunchier they are.
Do you love Chilaquiles as much as we do? Then make sure to check our previous recipe Chilaquiles with Ancho Paste here!
