Chilaquiles with Tomatillo Salsa
Chilaquiles with tomatillo salsa is a vibrant and flavorful Mexican dish that’s perfect for breakfast or brunch. Crispy tortilla chips are drenched in a tangy, slightly spicy tomatillo salsa and topped with fresh ingredients like crema, queso fresco, and a fried egg. It’s a delicious way to start your day with a bit of zest!
Ingredients
For the Tomatillo Salsa: 1 lb tomatillos, husked and rinsed
1 small onion, chopped
2 cloves garlic
1-2 jalapeños, seeded and chopped (adjust for spice level)
1/2 cup fresh cilantro
Juice of 1 lime
Salt to taste
For the Chilaquiles: 8 corn tortillas, cut into triangles
Vegetable oil for frying
2 tablespoons vegetable oil
4 large eggs
1/2 cup crumbled queso fresco
1/2 cup Mexican crema or sour cream
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 avocado, sliced
Salt and pepper to taste
Instructions
1
Prepare the Tomatillo Salsa: In a medium saucepan, bring water to a boil. Add the tomatillos and jalpeños and cook for about 5 minutes until they soften. Drain and transfer to a blender. Add the chopped onion, garlic, jalapeños, cilantro, lime juice, and salt to the blender. Blend until smooth. Adjust seasoning with more salt or lime juice as needed.
2
Make the Tortilla Chips: Heat vegetable oil in a large skillet over medium heat. Add the tortilla triangles in batches, frying until crispy and golden brown, about 1-2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. If wanted, use a bag of prepared tortilla chips.
3
Cook the Eggs: In a separate non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper. You can also use shredded pork, beef or your favorite poultry to make them more like nachos. If desired, leave meat completely out of it for a meatless treat.
4
Assemble the Chilaquiles: In a large skillet, warm the tomatillo salsa over medium heat. Add the fried tortilla chips and gently toss to coat them evenly with the salsa. Cook for 2-3 minutes until the chips have softened slightly but still retain some crispiness. Serve the chilaquiles on plates, topped with the fried eggs or your favorite toppings. Garnish with crumbled queso fresco, Mexican crema, chopped cilantro, diced red onion, and avocado slices.
5
Serve: Enjoy your chilaquiles with tomatillo salsa immediately, accompanied by a side of refried beans or a fresh salad if desired.
Tags:
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