Ingredients:

  • 1 pound (454g) tomatillos, husked and washed
  • 2-4 serrano peppers, stemmed
  • 1/2 medium white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1/4 cup (approximately 15g) cilantro, roughly chopped
  • 1 teaspoon (5ml) lime juice
  • 1/2 teaspoon (2.5ml) granulated sugar (optional)
  • 1 tablespoon (15ml) vegetable oil
  • Salt and freshly ground black pepper to taste
  • 12 corn tortillas, cut into quarters
  • 2-3 tablespoons (30-45ml) vegetable oil (for frying) OR cooking spray (for baking)
  • Salt to taste
  • 2 tablespoons (30ml) vegetable oil
  • 1/2 cup (113g) crumbled queso fresco (or feta)
  • 1/2 cup (113g) Mexican crema (or sour cream)
  • 4-6 large eggs
  • 1/4 cup (approximately 15g) thinly sliced red onion
  • Avocado slices, for serving (optional)

Instructions:

  1. Boil or roast tomatillos, serranos, onion, and garlic until softened. Blend the cooked vegetables with cilantro, lime juice, sugar (if using), salt, and pepper until smooth.
  2. Frying: Heat oil in a large skillet. Fry tortilla quarters in batches until golden brown and crispy. Drain on paper towels and season with salt. Baking: Preheat oven to 375°F (190°C). Toss tortilla quarters with cooking spray and salt. Bake for 10-15 minutes, flipping halfway, until golden brown and crispy.
  3. Heat oil in the large skillet. Pour in the salsa verde and simmer for a few minutes to deepen the flavor. Add the tortilla chips to the salsa and gently toss to coat. Simmer for 2-3 minutes, until the chips are slightly softened but still retain some crispness.
  4. Fry eggs to your desired doneness (sunny-side up is classic).
  5. Divide the chilaquiles among plates. Top with crumbled queso fresco, Mexican crema, sliced red onion, fried egg, and avocado slices (if using). Serve immediately!