Sra. Juanas Chilaquiles in Green Sauce Recipe

Name: Sra. Juanas Chilaquiles in Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces (340 g) tomates verdes, about 14 medium, husks removed and rinsed; 4 serrano chiles or to taste; 1 garlic clove, roughly chopped; 1 tablespoon vegetable oil; Salt to taste; Oil for frying; 8 5-inch (13-cm) corn tortillas, cut into 1/2-inch (13-mm) squares and left to dry overnight; 1/2 cup (125 ml) finely chopped white onion; 2/3 cup (164 ml) roughly chopped cilantro; 3/4 cup (188 ml) crumbled queso fresco or substitute (see Notes); 1/3 cup (83 ml) creme fraiche or sour cream thinned with a little milk

Servings: persons

12 ounces (340 g) tomates verdes, about 14 medium, husks removed and rinsed
4 serrano chiles or to taste
1 garlic clove, roughly chopped
1 tablespoon vegetable oil
Salt to taste
Oil for frying
8 5-inch (13-cm) corn tortillas, cut into 1/2-inch (13-mm) squares and left to dry overnight
1/2 cup (125 ml) finely chopped white onion
2/3 cup (164 ml) roughly chopped cilantro
3/4 cup (188 ml) crumbled queso fresco or substitute (see Notes)
1/3 cup (83 ml) creme fraiche or sour cream thinned with a little milk

1
Put the tomates verdes and chiles into a small pan, cover with water, and cook over low heat until soft but not falling apart.
2
Drain off all but 1/3 cup (83 ml) of the cooking water.
3
Transfer to a blender jar with the garlic and blend until smooth.
4
Heat 1 tablespoon oil in a skillet, add the sauce with salt to taste, and cook over medium heat, stirring from time to time, until slightly reduced and seasoned-about 5 minutes.
5
Keep warm.
6
Heat oil to a depth of about 1/4-inch (7 mm) in a deep skillet, add the tortilla pieces, a few at a time, and fry until crisp and light gold.
7
Drain on paper toweling and continue with the remaining pieces.
8
Drain off all but 1/4 cup (63 ml) of the oil in the pan.
9
Add the tortilla pieces and the onion, cover, and fry over low heat, shaking the pan from time to time, until the onion is translucent; it should not be browned.
10
Add the warm sauce and cook, stirring to mix well for about 5 minutes.
11
Serve immediately, topping each portion with a generous amount of cilantro, cheese, and cream.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces (340 g) tomates verdes, about 14 medium, husks removed and rinsed, 4 serrano chiles or to taste, 1 garlic clove, roughly chopped, 1 tablespoon vegetable oil, and more.

Yes, Sra. Juanas Chilaquiles in Green Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sra. Juanas Chilaquiles in Green Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions