Loteria Grill's Chilaquiles Verdes Recipe

Recipe from Jimmy Shaw; adapted from L.A.'s Original Farmer's Market Cookbook

Loteria Grill's Chilaquiles Verdes
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Loteria Grill's Chilaquiles Verdes from Jimmy Shaw; adapted from L.A.'s Original Farmer's Market Cookbook
Prep Time
Cook Time
Total time: 40 minutes
  • Salsa Verde
  • 8 medium tomatillos (1 ½ pounds), husked and rinsed
  • 1 serrano chile or jalapeño, stemmed
  • ½ white onion, halved
  • 2 garlic cloves
  • ½ bay leaf
  • Pinch of dried oregano
  • Pinch of dried thyme
  • ½ teaspoon salt
  • ¼ cup low-sodium chicken broth
  • 1 tablespoon corn oil
  • Chilaquiles
  • 2 large eggs, beaten
  • 1 large bag unsalted tortilla chips
  • ½ cup Monterey Jack cheese, shredded
  • 2 tablespoons queso fresco or mild feta, crumbled
  • 3 tablespoons white onion, cinely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • Crema fresca or sour cream, for garnish
  1. Make the salsa verde: Put the tomatillos, chile, onion and garlic in a medium pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 15 to 20 minutes, until the vegetables are soft and the tomatillos turn pale green. Cool slightly. Transfer the boiled vegetables, along with the cooking water, to a blender and puree for a few seconds. Add the herbs, salt and broth and puree until smooth. In a saucepan, heat 2 tablespoons of oil over medium-high heat. Pour in the tomatillo sauce (it will bubble a bit). Reduce the heat to medium and simmer for 10 to 15 minutes until the sauce is slightly thickened, stirring occasionally. Keep warm while assembling the chilaquiles.
  2. Make the chilaquiles: Pour the salsa verde into a large skillet and place over medium heat. When it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds until the egg feathers into the sauce to thicken and bind. Immediately add the chips, tossing gently until they have absorbed enough sauce and become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt. Pile the chilaquiles on a large platter and top with queso fresco, onion cilantro and crema fresca.
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