Wanting to try the amazing Chilaquiles Verdes, a classic Mexican breakfast dish made of crispy tortilla chips tossed in a warm, tangy salsa. Here is a recipe for you.

Ingredients

• 1 lb (450g) tomatillos, husks removed and rinsed

• 1–2 jalapeño or serrano peppers (stems removed)

• ¼ white onion

• 2 cloves garlic

• ½ cup fresh cilantro

• 1 tsp salt

• 1 tbsp vegetable oil

For the toppings

• 8 oz (225g) thick, sturdy tortilla chips (totopos)

• ½ cup crumbled cotija cheese or queso fresco

• ¼ cup Mexican crema or sour cream

• ½ red onion, finely diced

• Fried eggs, shredded chicken, or sliced avocado.

Instructions

Place the tomatillos, jalapeños, onion, and garlic in a medium saucepan. Cover with water and bring to a boil. Cook for 8 to 10 minutes until the tomatillos turn pale green and are soft (do not let them burst). Drain, reserving ½ cup of the cooking water.

Transfer the boiled vegetables to a blender. Add the coriander, salt, and a splash of the reserved water. Blend until completely smooth.

Heat 1 tablespoon of oil in a deep skillet over medium-high heat. Pour in the blended salsa. Bring to a simmer, lower the heat, and let it cook for 5 to 7 minutes until it thickens slightly and darkens in colour.

Turn off the heat. Add the tortilla chips to the skillet and gently fold them into the warm salsa until every chip is coated. Let them sit in the pan for 1 to 2 minutes so they absorb the salsa but still retain a bit of crunch.

Divide the chilaquiles onto plates. Immediately drizzle with Mexican crema, and top with crumbled cheese and diced red onion. Add a fried egg or shredded chicken if desired.

Side Tips

• Avoid Soggy Chips: Thick, restaurant-style tortilla chips or homemade fried corn tortillas work best. Thin, supermarket chips will turn to mush instantly when hit with hot salsa.

• Make it Roja: Swap the tomatillos for 4 medium roma tomatoes to instantly turn this into Chilaquiles Rojos.