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Chilaquiles Verdes with Fried Eggs and Chorizo

15 INGREDIENTS • 12 STEPS • 35MINS

Chilaquiles Verdes with Fried Eggs and Chorizo

Recipe
5.0
1 rating
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.
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
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.
35MINS
Total Time
$4.71
Cost Per Serving
Ingredients
Servings
4
us / metric
Spanish Chorizo
8 oz
Spanish Chorizo
Egg
4
Eggs
Avocado
1
Avocado, diced
Fresh Cilantro
to taste
Fresh Cilantro
for garnish
Cotija Cheese
to taste
Cotija Cheese
optional
Tortilla
12
Tortillas
medium thickness
Vegetable Oil
1/3 cup
Vegetable Oil
for frying tortillas
Salsa
Tomatillo
1 lb
Tomatillo
husked and washed
Serrano Chili
1
Serrano Chili
up to 3, but it will be very spicy
Yellow Onion
1
Small Yellow Onion, chopped
Fresh Cilantro
6 sprigs
Fresh Cilantro
Garlic
1 clove
Large Garlic, roughly chopped
Vegetable Oil
1 Tbsp
Vegetable Oil
Chicken Stock
2 1/4 cups
Chicken Stock
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
848
Fat
59.9 g
Protein
32.2 g
Carbs
53.2 g
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Chilaquiles Verdes with Fried Eggs and Chorizo
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

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 the recipe steps as above.

To make the salsa, I recommend a food processor over a blender. You still want texture in the salsa, not total liquidation and that’s easier to control with a food processor. I have a Kitchenaid 7-cup food processor.
Cooking InstructionsHide images
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 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 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 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 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 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 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 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).
step 12 Top chips with chorizo, fried eggs, and Cotija Cheese (to taste) if desired. Garnish with Avocado (1) and Fresh Cilantro (to taste).
Tags
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Breakfast
Brunch
Comfort Food
Lunch
Cinco de Mayo
Shellfish-Free
Pork
Game Day
Mexican
Vegetables
Spanish
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