Submitted by:
Wayne Pitts
Category:
Breakfast
Country of Origin:
Mexico
Cook time:
30 minutes
Serves:
4
Ingredients:
20 corn tortillas
1 1/2 pounds fresh tomatillos, husked and rinsed
2 to 6 seeded jalapenos
1 cup of finely chopped fresh cilantro
1 cup of finely chopped onions (retain half for garnish)
8 eggs
1/2 cup Mexican cream or sour cream
1 to 2 tablespooons of queso fresco
1 cup of corn or vegetable oil for frying tortillas
1/2 teaspoon of Mexican oregano
2 to 3 cloves of garlic
1/2 teaspoon of thyme
1 tablespoon of powdered chicken bouillion
1 bay leaf
Ingredients substitutions:
Cheese is optional
Steps:
For the green salsa:
1. Add tomatillos, 1/2 chopped onion, bay leaf garlic, and seeded jalapenos to a medium pot and cover with water.
2. Bring to a boil and simmer until vegetables are soft, about 15 minutes. Vegetables should be removed from heat before the tomatillos burst open.
3. Remove the bay leaf from the pot.
4. Pour the vegetables and water into a blender and puree for a few seconds.
5. Add the oregano, thyme, and chicken bouillon to the blender and puree a few more seconds.
6. Return the salsa to the stove and simmer on low while you prepare the tortillas.
Prepare the tortilla chips:
1. Cut tortillas into wedges. Normally, I prefer smaller wedges. Each tortilla should yield 12 wedges.
2. Heat corn or vegetable oil in a pot, and fry tortillas in several batches until crispy.
3. Remove and drain on a plate lined with a paper towel. You can prepare the chips in advance and store in a plastic bag, but recently cooked ones are always best.
Assemble the chilaquiles:
1. This is where my recipe varies. In Mexico, the chips are often submerged completely in the salsa and then scooped onto the plate. I prefer to put the chips on the plate or bowl and to scoop the hot salsa over the top. Don't be stingy. The chips should be well-soaked.
2. In a separate pan, prepare your fried eggs and add them to the top of your chilaquile base.
3. Sprinkle the dish with cilantro, fresh chopped onions, queso fresco, and sour cream. In Mexico, refried beans are usually served on the side.
What makes this recipe special?
I love chilaquiles! I first travelled to Oaxaca almost 30 years ago, and I always enjoy chilaquiles when I go. Although chilaquiles are served through out the country, I have always favored chilaquiles with green chile served for breakfast.
Additional notes:
I recommend a chilaquiles party and let your guests assemble their own chilaquiles. I like red chilaquiles too. You can also top with shredded chicken (and I suppose ground beef, but I've never tried that). Be sure to never refer to these as nachos. If they look like nachos, add more salsa!