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Chilaquiles Verdes

Print Recipe
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Salsa verde
  • 1 lb tomatillos, husked and rinsed
  • 1-2 jalapeños or serranos seed for milder heat
  • 1/2 small white onion
  • 1 garlic clove
  • 1 handful cilantro
  • 1-2 tbsp neutral oil
  • Salt and lime to taste
To finish
  • 8-10 corn tortillas, cut into wedges (or sturdy tortilla chips)
  • 1/2 inch neutral oil, for frying the tortillas
  • 1/2 cup chicken or vegetable stock to loosen the sauce
  • 4-6 eggs
  • Toppings: crema, queso fresco, sliced red onion, cilantro, radishes, lime wedges

Method
 

  1. Quarter the tomatillos and onion; halve the chilies. Sauté in a little oil over medium-high until blistered and soft, 5-7 minutes. Blend with the garlic, cilantro, salt, and lime, adding a splash of water if too thick.
  2. Cut the tortillas into wedges. Fry in 1/2 inch of 350°F oil in batches until golden and crisp, 2-3 minutes, and salt right away. Or use sturdy store-bought chips.
  3. Warm 2-3 cups of the salsa verde in a wide skillet until bubbling at the edges. Stir in stock a splash at a time until it is saucy but still clings.
  4. Make wells in the sauce and crack in the eggs. Cover and cook over medium heat 4-6 minutes, until the whites set and the yolks still jiggle. Season the tops with salt and pepper.
  5. Layer chips on plates or a platter, spoon over the sauce and eggs, and add more chips on the side for crunch.
  6. Shower with crema, queso fresco, red onion, cilantro, and radishes. Finish with a squeeze of lime and eat immediately.