Chilaquiles Verdes with Fried Eggs and Queso Fresco

What you need

• 500 g (1 lb) tomatillos, husked and rinsed
• 2 serrano chilies, stems removed
• 1 white onion, half for the salsa, half thinly sliced for topping
• 1 clove garlic
• 1 handful cilantro, plus extra chopped for topping
• 1 tsp salt, plus extra for the chips
• 12 corn tortillas, a day old if possible
• 250 ml (1 cup) vegetable oil, for frying
• 120 ml (1/2 cup) chicken stock
• 4 eggs
• 100 g (4 oz) queso fresco, crumbled
• 120 ml (1/2 cup) Mexican crema, or sour cream

Method

Restated from the original video

1. 1

   Put the tomatillos and serranos in a pot, cover with water and simmer until the tomatillos lose their bright colour and soften, 8-10 min.

2. 2

   Drain, saving a little of the cooking water. Blend with half the onion, the garlic, the cilantro and the salt until smooth, adding a splash of the water if it is too thick.

3. 3

   Cut each of the tortillas into 6 wedges.

4. 4

   Heat the oil in a large skillet over medium-high heat to about 180 °C (350 °F).

5. 5

   Fry the wedges in batches, turning once, until crisp and golden, 2-3 min. Drain on paper towels and sprinkle with salt.

6. 6

   Pour off all but 1 tbsp of the oil. Add the green sauce carefully, as it spatters, and simmer until it darkens and thickens slightly, about 5 min.

7. 7

   Stir in the stock and simmer 2 min more. Taste for salt.

8. 8

   In a separate pan, heat a little of the poured-off oil and fry the eggs until the whites are set, about 3 min.

9. 9

   Add the chips to the sauce and fold gently until coated, 1-2 min. They should soften at the edges but keep some crunch.

10. 10

    Divide between plates and top with the queso fresco, a drizzle of crema, the sliced onion, chopped cilantro and a fried egg. Serve straight away.

Imported from cravingcalifornia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.