Immigrants’ Family Recipes Cook Up Literacy Through Cuisine

Chilaquiles Verdes by Nancy Aquilara

Ingredients

For the Tortilla Chips

• Corn tortillas, cut into 6 triangles each
• Oil for frying

For the Green Sauce

• 1 pound tomatillos
• 3 serrano chiles
• 2 cloves garlic
• Water
• 2 tablespoons oil
• Salt, to taste

For Serving

• Mexican crema or sour cream
• Cheese
• Sliced cilantro
• Sliced onion

Instructions

Make the Tortilla Chips

1. Heat oil in a large frying pan.
2. Fry the tortilla triangles in batches until crisp.
3. Drain on paper towels.

Make the Green Sauce

1. Place the tomatillos, serrano chiles, and garlic in a pot.
2. Cover with water and bring to a boil.
3. Cook until the tomatillos soften.
4. Transfer everything to a blender and blend until smooth.
5. Heat 2 tablespoons oil in a pot.
6. Add the blended sauce and simmer over low heat for 10 minutes.
7. Season with salt to taste.

Assemble

1. Add the tortilla chips to the warm sauce.
2. Gently toss until coated.
3. Top with crema, cheese, onion, and cilantro.
4. Serve immediately.

Family Note

A simple and traditional version of chilaquiles verdes made with fresh tomatillos and serrano peppers.