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Chilaquiles Verdes with Fried Eggs

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Ingredients Method

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

Method
 

Boil the Salsa Ingredients
  1. 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
  2. Drain and transfer to a blender. Add Chicken Bouillon and blend until smooth, adding a splash of cooking liquid or water if needed.
  3. 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
  1. Cut each tortillla into 6 equal pie shaped pieces
  2. 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
  1. 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
  1. Add fried tortillas to the warm salsa. Gently toss to coat and simmer 1–2 minutes—softened but not mushy.
Plating
  1. Spoon chilaquiles onto the plate
  2. Drizzle crema fresca in a loose zigzag
  3. Sprinkle queso fresco
  4. Add diced onion
  5. Top with a fried egg
  6. Finish with sliced avocado
  7. Add thin-sliced serrano
  8. Garnish with cilantro leaves