Chilaquiles Verdes
Mexico City's hangover breakfast — yesterday's tortilla chips simmered briefly in a bright tomatillo salsa so the edges soften but the centers stay crisp, then crowned with crema, queso fresco, and a fried egg.
Ingredients
- tomatillos450 g, husked and rinsed
- serrano chiles1-2, stemmed
- white onion1/2, plus more sliced for garnish
- garlic2 cloves
- fresh cilantro1/2 cup leaves and stems
- neutral oil2 tbsp
- thick tortilla chips6 cups (about 200 g)
- large eggs2
- mexican crema1/4 cup
- queso fresco1/2 cup, crumbled
- red radishes3, thinly sliced
Steps
Simmer tomatillos and aromatics.
Drop the tomatillos, serranos, half-onion, and garlic into a saucepan of water and simmer until the tomatillos turn olive-green and slump, about 8 minutes.
Drain and blitz vegetables into salsa.
Drain and blitz the vegetables with the cilantro and a splash of the cooking water into a loose, vivid salsa. Season with salt.
Cook salsa in hot oil.
Heat the oil in a wide skillet over medium-high heat. Pour in the salsa — it should hiss — and cook until it darkens slightly and tastes rounder, 3 minutes.
Add and fold tortilla chips.
Add the tortilla chips and fold gently with a rubber spatula just until they're coated and barely starting to soften.
Fry the eggs to liking.
Meanwhile, fry the eggs in a separate pan to your liking with runny yolks.
Assemble chilaquiles on plates.
Slide the chilaquiles onto plates. Drizzle with crema, shower with queso fresco, sliced radish, and raw onion. Land an egg on top of each plate.
Nutrition, per serving. 410 calories. Protein 18.5 grams, 17 percent. Carbs 44 grams, 41 percent. Fat 20 grams, 42 percent. Fiber 8 grams, sugar 8 grams, saturated fat 7 grams, sodium 650 milligrams. Estimated from ingredients.
