Chilaquiles con Salsa Verde
Chef Jason
Rated 5.0 stars by 1 users
Servings
4
Prep Time
25 minutes
Cook Time
35 minutes
Hi there, Chef Jason here! 🌶️ Today we’re diving into Chilaquiles con Salsa Verde: crispy tortilla chips smothered in a zesty roasted tomatillo salsa verde, topped with perfectly fried eggs, pickled red onions, creamy avocado slices, and finished with a drizzle of Mexican crema and a crumble of Cotija cheese. It's got all the flavors: crunchy, spicy, tangy, and creamy. This is the ultimate brunch dish that’ll have you coming back for more! Let's get cooking! 🥑🍳
Ingredients
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8 tomatillos
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1 white onion
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1 jalapeño
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1 serrano
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2 garlic cloves
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1 cup canola oil
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1 red onion
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½ cup red wine vinegar
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⅓ cup sugar
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1 tablespoon black peppercorns
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Balinese Truffle Salt, to taste
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1 bay leaf
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1 avocado (refrigerate only if fully ripe)
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½ bunch cilantro
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2 small limes
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8 tortillas
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4 eggs
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2 ounces Mexican crema
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2 ounces cotija
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½ cup red wine
Directions
Preparation 🥒
Preheat your oven to 425F.
Clean and halve the tomatillos. Quarter the white onion. Stem the peppers (remove seeds if you don’t do spicy). Smash the garlic and leave en chemise, or unpeeled. Toss with canola oil and a pinch of salt in a medium bowl, then spread onto a foil-lined sheet tray and roast until GBD (Golden Brown and Delicious), about 20 minutes.
Meanwhile, julienne the red onion.
In a medium sauce pot, combine the ½ cup red wine, red wine vinegar, sugar, peppercorns, bay leaf, and a pinch of salt and bring to a boil.
Once boiling, stir in the red onion slices and turn off the heat. Let steep off the heat for 15 minutes. Reserve them in the liquid.
Slice the avocado. Pick the cilantro.
Cut tortillas into triangles.
Transfer the roasted vegetables to a blender. Zest in a lime, then halve and squeeze in the juice. Add a handful of cilantro stems and blend until combined, thinning with water as necessary. Season with salt to taste.
How to Cook 🍳
In a saute pan over medium heat, add the canola oil. Add the tortillas in slowly and cook until GBD, then use a slotted spoon to remove and transfer to a rack or paper towel-lined plate. Sprinkle the crispy tortillas with a pinch of salt.
Pan spray that nonstick pan and get it on medium heat! Crack your eggs into a small bowl.
When heated, add the eggs and fry until your desired doneness - Chef recommends OVER EASY!
Spread out your tortilla chips and top with the eggs. Top with the pickled onions, salsa, and sliced avocado. Drizzle on the crema and sprinkle on the Cotija to finish. Dig in, Chef!!!