Chilaquiles Verdes

Method

1. 1

   Simmer the tomatillos, jalapeños, half the onion and the garlic in water until the tomatillos turn olive-drab, about 8 minutes.

2. 2

   Blend the drained vegetables with half the cilantro, the stock and salt into a smooth green salsa.

3. 3

   Fry the tortilla triangles in 4 tablespoons of oil in batches until golden and rigid; drain on paper towels and salt lightly.

   💡 Real chilaquiles start from sturdy fried tortillas — bagged chips collapse too fast.

4. 4

   Pour the salsa into the empty pan and simmer 5 minutes until it thickens slightly.

5. 5

   Fry the eggs sunny-side up in the last spoonful of oil.

6. 6

   Fold the chips into the bubbling salsa, count to thirty, and pull the pan off the heat — they should be sauced but still have bite.

   💡 Serve the moment they're sauced; chilaquiles wait for no one.

7. 7

   Plate immediately, topping each portion with a fried egg, crema, queso fresco, sliced onion and cilantro.