Chilaquiles Verdes

Ingredients for Chilaquiles Verdes

• 8 medium tomatillos (about 675g total weight), husked and rinsed

• 1 serrano or jalapeño chilli, stemmed

• 1/2 white onion, halved again

• 2 garlic cloves

• 1/2 bay leaf

• Pinch of dried oregano

• Pinch of dried thyme

• 1/2 teskedar salt

• 60ml low-sodium chicken broth

• 1 tablespoon corn oil

• Vegetable oil for frying

• 12 6-inch corn tortillas

• 2 large eggs, beaten

• 60g shredded Monterey jack cheese

• 2 tablespoons crumbled queso fresco or mild feta cheese

• 3 tablespoons finely chopped white onion

• 1 tablespoon finely chopped fresh coriander

• Crema fresca or soured cream for garnish

To make the salsa verde: Put the tomatillos, chilli, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.

Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 0.9L of salsa verde.

Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.

Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 191°C over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.

Working in batches, fry the tortilla crisps, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)

To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.

Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and coriander. Garnish with the crema fresca and serve immediately.

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