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Family Recipes

Chilaquiles verdes

Mayra Carrillo
Springdale

2 lbs of tomatillos
Half a small white onion
Serrano pepper (the more peppers the spicier it gets)
Bag of tortilla chips from your local Latino store
1 spring of Epazote (fresh or dried)
Sour cream and queso fresco

You will put the tomatillos and Serrano peppers to boil. Once they’re fully cooked you will add them to a blender with about 2 cups of water (You can use the water you used to boil the tomatillos and peppers). Add half a small white onion and about a half a table spoon of salt. Blend it.
Once it’s all blended put it in a spot to cook again. Add the spring of epazote to the sauce. Once it’s starting to boil add the chips and turn off the heat. Make sure the sauce covers the chips. You might not need the whole bag. The chips will absorb the green sauce and that’s how you know the chilaquiles are ready.
Serve it on a plate.
Add sour cream and queso fresco to it and then you’re ready to eat.

I’ve been eating chilaquiles since I was little. It’s something you have on the weekend for breakfast. It reminds me of Sunday mornings with my parents and my siblings.