Chilaquiles Verdes with Virescent Jalapeño Hot Sauce
A true, traditional preparation of chilaquiles verdes featuring freshly fried corn tortillas, classic salsa verde, and a finishing drizzle of Virescent Jalapeño Hot Sauce. Seasoned with Tobias Garlic Salt for savory depth while honoring authentic Mexican technique.
Serves 4.
Ingredients
1. 8–10 corn tortillas, cut into triangles.
2. Neutral oil for frying.
3. Tobias Garlic Salt.
4. 1 lb tomatillos, husked.
5. 1–2 jalapeños (optional).
6. ½ white onion.
7. 2 cloves garlic.
8. ½ cup fresh cilantro.
9. ½ cup chicken stock or water.
10. 2–3 tbsp Virescent Jalapeño Hot Sauce.
11. 4 eggs, fried.
12. Queso fresco, Mexican crema, sliced onion, cilantro.
13. Optional protein: shredded chicken, carnitas, or chorizo.
CHEF’S METHOD
1. Heat oil to 350°F and fry tortilla triangles until golden and crisp. Drain and immediately lightly season with Tobias
Garlic Salt.
2. Simmer tomatillos, jalapeños, onion, and garlic 8–10 minutes until tender. Drain and blend with cilantro and
stock.
3. Simmer blended salsa with 1 tbsp oil for 5–7 minutes until glossy.
4. Add fried tortillas to hot salsa and toss gently for 30–60 seconds.
5. Remove from heat and drizzle with Virescent Jalapeño Hot Sauce.
6. Plate and garnish with eggs, queso fresco, crema, onion, and cilantro. Serve immediately.
Chef Notes
Chilaquiles should be sauced, not soaked. Frying tortillas is essential for structure. Virescent Jalapeño Hot Sauce is used as a finish to preserve freshness. Seasoning tortillas immediately after frying ensures balanced flavor.
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