Chilaquiles verdes are a tex-mex brunch mainstay. Tossed in salsa verde and topped with an egg, cream and cheese, they’re the perfect way to start your day.
- 16 corn tortillas, stale or left out overnight to dry out
- 1–2 qts vegetable, peanut or canola oil
- salt, to taste
- 2 c. prepared Salsa Verde
- 1 c. chicken broth or water
- 4 eggs
- mexican crema, or sour cream
- cotija cheese, crumbled
- 1/2 white onion, sliced thin
- red radishes, sliced thin
- 1 avocado, pitted and cubed
- cilantro, chopped
- jalapenos, sliced
- Heat the oil to 375°F, either in a dutch oven or deep fryer. Slice the tortillas into 6-8 wedges, like a pizza. Fry the tortilla wedges a handful at a time for about 2 minutes, using a spider to agitate and keep them from sticking to each other. Remove to a paper towel lined plate or baking sheet and sprinkle with salt while they’re still hot.
- Heat the salsa verde and broth together in a small saucepan to a simmer and set aside.
- Using a large non-stick skillet, fry the eggs to your liking, or about 3 minutes for runny yolks.
- Divide the tortillas among four bowls or serving dishes and toss each with about 2/3 c. of the salsa mixture. For crunchy chilaquiles, top each with an egg and some or all of the optional garnishes immediately. For soft chilaquiles, let sit about 10 minutes before topping and serving.
The salsa verde is best prepared a day ahead, so the flavors can intensify overnight in the fridge.