Red Meat Allergy Friendly Chilaquiles Verdes with Fried Eggs
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 10 medium), husked and rinsed
- 2 serrano chiles, stems removed
- 3 garlic cloves, unpeeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 cup chicken broth
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- 1 tsp kosher salt, plus more to taste
For the chilaquiles
- 6 oz thick-cut tortilla chips (about 6 cups loosely packed)
For the fried eggs
- 1 tbsp neutral oil
- 4–8 large eggs
- salt and pepper, to taste
For serving
- 2 oz cotija cheese, crumbled
Can be omittedcotija cheese
- ¼ cup mexican crema
- ¼ white onion, finely diced
- ¼ cup fresh cilantro leaves, roughly torn
- 1 ripe avocado, sliced (optional)
Instructions
- 1
Place the tomatillos, serrano chiles, and unpeeled garlic cloves in a dry 12-inch skillet over medium-high heat. Cook, turning occasionally, until the tomatillos are charred in spots and softened, and the garlic skins are darkened, about 8–10 minutes. Remove from heat and let cool for 2 minutes, then peel the garlic.
- 2
Transfer the charred tomatillos, serranos, and peeled garlic to a blender. Add the roughly chopped onion, cilantro, and chicken broth. Blend on high until smooth, about 30 seconds.
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