Chilaquiles

Ingredients12

• corn tortillas12
• vegetable oil250 ml
• tomatillos500 g
• serrano chiles3
• white onion80 g
• garlic2 cloves
• fresh cilantro15 g
• chicken broth120 ml
• salt1 tsp
• queso fresco100 g
• Mexican crema80 ml
• eggs4

Method

1. Fry the tortillas in hot oil until crisp, then drain and break into large pieces.
2. Simmer the tomatillos and serrano chiles in water until soft, then drain.
3. Blend the cooked tomatillos and chiles with onion, garlic, cilantro, broth, and salt until smooth.
4. Simmer the salsa in a wide pan for about 8 minutes until slightly thickened.
5. Add the tortilla pieces and gently fold until coated and just softened.
6. Serve topped with crumbled queso fresco, crema, and fried eggs.