Chilaquiles Verdes (with eggs)
Categories
Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender.
What you need
- 2 quarts vegetable, canola, or peanut oil
- 16 soft corn tortillas, cut into 6 wedges each
- Salt to taste
- 2 cups Salsa Verde
- 1 cup chicken broth
- 4 eggs
- 1/2 cup sour cream
- 1/2 small white onion, thinly sliced
- 1/4 cup chopped cilantro leaves
- 1/4 cup crumbled cotija cheese
Instructions
- Heat vegetable oil to 375°F in a deep fryer. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, stirring them as they cook. Cook until chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with salt. Repeat with remaining batches.
- Heat Salsa Verde and chicken broth in a large straight-sided pan over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
- Add oil to a large non-stick or cast iron skillet. Add the eggs and cook until whites are set but yolks are still creamy, about 3 minutes. prepare to serve each in a large plate.
- Stir tortilla chips again and season to taste with salt if necessary. Divide between four warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately