A classic Mexican dish that's ideal for brunch or an easy dinner. Louise Leonard shares her tips for creating one of her all time favorite dishes.
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For the Salsa Verde:
1 lb. tomatillos, husks removed and washed
3 serrano chiles
1 onion, quartered
3 cloves garlic
½ bunch cilantro, chopped
1 lime, juiced
¼ cup water
Salt, to taste
Black pepper, to taste
Vegetable oil, as needed
For the Chilaquiles:
¼- ½ cup vegetable oil
12 corn tortillas, cut into eighths*
Salt, to taste
½ cup cotija cheese or queso fresco
½ cup Mexican crema
1 onion, thinly sliced into rings
4 radishes, thinly sliced
1 avocado, sliced
¼ bunch cilantro, chopped
Preheat the broiler.
Place the tomatillos, serranos, onion and garlic on a sheet pan and drizzle with vegetable oil. Season with salt and pepper and broil for about 5 minutes or until the vegetables are charred.
Place the veggies in a blender along with the cilantro, lime juice, water and season with salt and pepper. Blend until smooth. This can be held in the refrigerator for up to 3 days.
For the chilaquiles, heat a large saute pan over medium heat and add the vegetable oil. When the oil is hot and glistening, add the tortillas, working in 3 or 4 batches and fry until they are golden and crispy. Drain the tortillas on paper towels and discard the used oil. Wipe the pan clean with a paper towel.
Add a bit more vegetable oil to the pan and add 2-3 cups of the salsa verde to the pan. Cook over medium low heat for 5 minutes. While the sauce is cooking, add a bit of vegetable oil to a medium saute pan and fry the eggs over easy. Add the tortilla chips to the salsa verde and saute until the tortillas are just softened, about 3 minutes. If all the chips don't fit in the pan, you will have to work in two batches.
Divide the tortilla mixture between 4 plates and top with the cheese, crema and fried eggs. Garnish with the onion, radishes, avocado and cilantro.
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