Chilaquiles Verdes

Instructions

1. 1

   Place tomatillos, jalapeños, quartered onion, and garlic in a medium pot. Cover with water and bring to a boil. Cook for 8-10 minutes until tomatillos are soft and change color from bright green to olive green.

2. 2

   While vegetables are cooking, heat vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels and set aside.

3. 3

   Drain the cooked vegetables, reserving about 1/2 cup of cooking liquid. Transfer vegetables to a blender and add cilantro, salt, and 1/2 cup of the broth. Blend until smooth. Add more broth if needed to reach a pourable consistency.

4. 4

   Pour the green salsa into a large skillet and bring to a simmer over medium heat. Cook for 5 minutes to concentrate flavors.

5. 5

   Add the fried tortilla chips to the simmering salsa and gently toss to coat. Cook for 2-3 minutes until chips are softened but still have some texture - they should not be mushy.

6. 6

   While chips are simmering in salsa, fry the eggs in a separate pan to your desired doneness (sunny-side up or over-easy works best).

7. 7

   Divide the chilaquiles among four plates. Top each serving with a fried egg, drizzle with crema, and sprinkle with crumbled queso fresco, sliced onion, and fresh cilantro.

8. 8

   Serve immediately while hot and enjoy with refried beans on the side if desired.