Mexican Chilaquiles Verdes with Eggs

Instructions

1. 1

   Wash and dry the produce. Cut 8 corn tortillas into 6 triangular chips each. Peel the husks off 400 g tomatillos and rinse them thoroughly under cold water. Stem 2 jalapeños and halve 1 white onion. Finely dice one onion half for garnishing later and keep the other half whole for the salsa sauce base.

2. 2

   Place the rinsed tomatillos, stemmed jalapeños, and one half of the white onion into a medium saucepan. Cover with cold water by 2 cm and bring to a boil over medium-high heat. Boil for 8 minutes until the tomatillos turn soft and pale olive green. Drain the vegetables carefully using a slotted spoon and let them cool for 2 minutes.

3. 3

   Transfer the boiled tomatillos, jalapeños, and cooked onion half into a blender. Add 5 g of salt and process on high speed for 1 minute until a smooth green salsa forms. Taste the salsa carefully; if it catches or tastes too thick, add a splash of warm water (15 ml) and blend for another 10 seconds until it reaches a pourable consistency.

4. 4

   Heat 30 ml of vegetable oil in a large skillet over medium-high heat until shimmer. Add the cut tortilla triangles in a single layer (fry in batches if your pan is small). Fry for 5 minutes, turning with tongs halfway through, until crisp and light golden brown. Drain excess oil on paper towels if needed so they stay crispy.

5. 5

   Reduce the heat under the skillet to medium. Pour the prepared green salsa directly over the fried tortilla chips in the skillet. Stir gently with a wooden spoon for 3 minutes until the chips are thoroughly coated and warm, absorbing the sauce while remaining slightly crunchy. If the sauce thickens too fast, lower the heat slightly.

6. 6

   In a separate nonstick pan, heat remaining 10 ml oil over medium heat. Crack 4 eggs into the pan and cook for 3 minutes until the whites are fully set and yolks remain runny. Divide the warm chilaquiles onto 4 plates. Top each plate with a fried egg, 100 g crumbled queso fresco, and diced white onion. Serve hot immediately.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min