Chilaquiles Verdes with Fried Eggs
Ingredients
Salsa Verde
- 1 lb tomatillos husked and rinsed
- ½ white onion quartered
- 1 serrano chile
- 3 cloves garlic peeled
- 1 Tbsp vegetable oil
- 1 tsp chicken bouillon or to taste
- Salt and black pepper to taste
Chilaquiles
- 6 Corn tortillas Each cut into 6 equal "Pie Pieces")
- 3 cups Neutral oil for frying
- 2 eggs
- Salt and pepper
- Crema or sour cream squeeze bottle recommended
- Queso fresco or cotija crumbled
- 1/4 Diced white onion
- 1/2 Sliced avocado
- 1 Thinly sliced serrano
- Fresh cilantro leaves
Instructions
Boil the Salsa Ingredients
- Add tomatillos, onion, serrano, and garlic to a medium saucepan. Cover with water and bring to a boil. Cook 8-10 minutes, until tomatillos are soft and change color
- Drain and transfer to a blender. Add Chicken Bouillon and blend until smooth, adding a splash of cooking liquid or water if needed.
- Heat 1 Tbsp oil in a large skillet over medium heat. Pour in salsa. Be careful it will splatter and pop. Simmer 5–7 minutes until slightly thickened and the flavor deepens.
Fry the Tortillas
- Cut each tortillla into 6 equal pie shaped pieces
- In a separate pan, heat oil over medium-high. Fry tortilla pieces in batches until golden and crisp. Drain on paper towels and lightly season with salt.
Fry the Eggs
- Heat a small amount of oil in a skillet. Fry eggs until whites are set and yolks are still runny (or to your preference). Season with salt and pepper. Then set aside.
Combine Chips with Sauce
- Add fried tortillas to the warm salsa. Gently toss to coat and simmer 1–2 minutes—softened but not mushy.
Plating
- Spoon chilaquiles onto the plate
- Drizzle crema fresca in a loose zigzag
- Sprinkle queso fresco
- Add diced onion
- Top with a fried egg
- Finish with sliced avocado
- Add thin-sliced serrano
- Garnish with cilantro leaves