Crispy corn tortilla chips simmered in tangy roasted salsa verde, finished with fried eggs, crema, and queso fresco.
Ingredients
Servings: 4
- 12 corn tortillas, cut into 8 wedges each
- 3 tbsp vegetable oil
- 500 g tomatillos, husked and rinsed
- 1 jalapeno, stemmed
- 1/2 white onion, quartered
- 2 cloves garlic, peeled
- 1/2 cup vegetable broth
- 4 eggs
- 1/2 cup Mexican crema or sour cream
- 1/2 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt, or to taste
Method
- Heat the broiler. Broil the tomatillos, jalapeno, onion, and garlic on a baking sheet for 8-10 minutes, turning once, until charred in spots.
- Blend the charred vegetables with the broth and salt until smooth.
- Heat 2 tbsp oil in a large skillet over medium-high heat and fry the tortilla wedges in batches until golden and crisp, 3-4 minutes per batch. Drain on paper towels.
- Pour the salsa verde into the skillet and simmer 5 minutes until slightly thickened.
- Fold the chips into the warm salsa and cook 2 minutes so they soften slightly but keep some crunch.
- In a separate pan, fry the eggs in the remaining oil to your liking.
- Divide the chilaquiles among plates, top each with a fried egg, and finish with crema, queso fresco, and cilantro.