RECIPE
15 INGREDIENTS12 STEPS35MIN

Chilaquiles Verdes with Fried Eggs and Chorizo

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Fine Foods Blog
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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 Cooking Time

15

Ingredients
Fine Foods Blog
Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
GO TO BLOG
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
1 clove
Large Garlic , roughly chopped
1 Tbsp
Vegetable Oil
2 1/4 cups
Chicken Stock
to taste
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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.

Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Lay Tortillas (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 Tomatillos (1 lb) 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 sprigs) 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 Tbsp) 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 cups) 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 oz) 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 Eggs (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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