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RECIPE
15 INGREDIENTS12 STEPS35MIN

Chilaquiles Verdes with Fried Eggs and Chorizo

5.0
1 Ratings

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This chilaquiles verdes recipe is quick, gluten-free, and makes a perfect breakfast or brunch idea. The homemade salsa verde can be made a day or two in advance, or just use store-bought.
35MIN
Total Time

Fine Foods Blog

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Ingredients

US / METRIC
Servings:
4
Serves 4
8 oz
Spanish Chorizo
1
Avocado , diced
to taste
for garnish
to taste
Cotija Cheese
(optional)
12
medium thickness
1/3 cup
Vegetable Oil
for frying tortillas

Salsa

1 lb
husked and washed
1
Serrano Chili
up to 3, but it will be very spicy
1
Small  Yellow Onion , chopped
6 sprigs
1 clove
Large  Garlic , roughly chopped
1 Tbsp
Vegetable Oil
2 1/4 cups
Chicken Stock
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
830
FAT
59.0 g
PROTEIN
32.3 g
CARBS
51.3 g

Author's Notes

You can simplify this dish even more if you just want to use store-bought tomatillo salsa. Add 2 1/2 cups of salsa to a skillet over medium-high heat. Add 2 1/4 cups chicken stock and bring to a simmer. Then follow recipe steps as above. To make the salsa, I recommend a food processor over a blender. You still want texture to the salsa, not total liquidation and that’s easier to control with a food processor. I have a Kitchenaid 7-cup food processor.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Lay Tortilla (12) flat on a baking sheet and put them in the oven for a few minutes, turning once, until they seem "stale" and a bit leathery.
Step 3
Slice tortillas into quarters.
Step 4
Heat 1/3 cup Vegetable Oil (1/3 cup) in a deep, heavy-bottomed skillet over medium-high heat.
Step 5
Add a single layer of tortilla wedges and fry until lightly brown, but not crisp, they should still bend without breaking. Drain on paper towels. Repeat until all tortillas are fried.
Step 6
In a deep pot, boil Tomatillo (1 pound) and Serrano Chili (1) in salted water until tender, about 10-15 minutes.
Step 7
Transfer the cooked tomatillos and chiles to a food processor and purée along with the Yellow Onion (1), Garlic (1 clove), and Fresh Cilantro (6 sprig) until smooth but not liquified. It should still have a bit of texture - like tomatillo salsa. Season with Salt (to taste).
Step 8
Once the Vegetable Oil (1 tablespoon) is hot, add 2 1/2 cups of the tomatillo mixture to the pan to fry it. Stir frequently for about 5 minutes, until the cilantro darkens and the sauce thickens a bit. Add the Chicken Stock (2 1/4 cup) and bring to a boil. Reduce heat and simmer until the sauce thickens enough to coat the back of a spoon.
Step 9
Meanwhile, add the Spanish Chorizo (8 ounce) to a skillet over medium heat, and cook until browned and crispy. Set aside to drain on paper towels.
Step 10
In a separate skillet, heat up some additional oil. Fry the Egg (4) until whites are set and yolks are still runny. Set aside.
Step 11
Once sauce is ready, add chips in a single layer, turning to coat with sauce on both sides. When chips have softened slightly and are pliable, but not falling apart, remove to serving dishes. Repeat with remaining chips.
Step 12
Top chips with chorizo, fried eggs, and Cotija Cheese (to taste) if desired. Garnish with Avocado (1) and Fresh Cilantro (to taste).

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Nutrition Per Serving
Calories
830
% Daily Value*
Fat
59.0 g
76%
Saturated Fat
29.2 g
146%
Trans Fat
0.0 g
--
Cholesterol
235.4 mg
78%
Carbohydrates
51.3 g
19%
Fiber
11.1 g
40%
Sugars
9.8 g
--
Protein
32.3 g
65%
Sodium
279.3 mg
12%
Vitamin D
1.0 µg
5%
Calcium
132.4 mg
10%
Iron
3.8 mg
21%
Potassium
734.4 mg
16%
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