Equipment
Ingredients
Salsa Verde
- 500 g tomatillos, husked and rinsed well
- 2 jalapeno peppers, stemmed
- 100 g white onion, peeled and halved
- 2 garlic, peeled
- 15 g fresh cilantro, roughly chopped, tender stems included
- 120 ml vegetable broth
- 5 g kosher salt
Totopos (Tortilla Chips)
- 300 g corn tortillas, stale, cut into wedges
- 250 ml vegetable oil
- 3 g kosher salt
Scrambled Eggs
- 8 large eggs
- 15 g unsalted butter
- 2 g kosher salt
Garnishes
- 60 ml crema mexicana
- 50 g queso fresco, crumbled
- 30 g red onion, thinly sliced
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
Place the tomatillos, jalapeno peppers, white onion, and garlic in a medium saucepan. Cover with cold water and bring to a boil over medium-high heat. Reduce heat and simmer until the tomatillos turn pale olive green and soften slightly, about 10 minutes.
Using a slotted spoon, transfer the boiled vegetables to a blender. Add the fresh cilantro, vegetable broth, and kosher salt. Blend until completely smooth.
In a large skillet, heat the vegetable oil to 175°C/350°F. Fry the tortilla wedges in batches to avoid crowding, flipping occasionally until golden brown and rigid. Transfer to a paper towel-lined plate or wire rack and season immediately with salt.
Carefully drain the excess oil from the large skillet, leaving exactly one tablespoon of oil in the pan. Return the pan to medium heat and pour the blended salsa verde into the hot skillet. It will sputter loudly. Simmer the salsa for 5 minutes until the sauce slightly thickens.
In a separate non-stick pan, melt the butter over medium-low heat. Whisk the eggs in a bowl with salt, then pour into the pan. Stir gently and continuously with a spatula until soft curds form, about 4 minutes. Remove from heat just before they look entirely set to ensure they remain moist, making sure internal temperature reaches 74°C/165°F.
Add the crispy fried tortillas into the simmering salsa. Gently fold to coat all the chips evenly. Cook for 1 to 2 minutes over low heat, depending on whether you prefer the chips to be very crunchy or slightly softened.
Divide the saucy tortillas immediately among warm plates. Top each portion with the soft scrambled eggs, a drizzle of crema mexicana, crumbled queso fresco, sliced red onion, and extra fresh cilantro. Serve immediately.
Chef's Notes
- Using stale corn tortillas is highly recommended. Fresh tortillas contain too much moisture and will absorb frying oil, becoming greasy rather than crispy. Leave them exposed to the air overnight if possible.
- Be careful not to overcook the tomatillos during the boiling stage. If their skins burst in the water, they can become excessively sour and watery.
- Frying the sauce, known as salsa frita, is a crucial traditional step that deepens the flavor. Pouring the raw blended salsa into hot oil cooks out the sharp, raw edge of the onion and garlic.
- Cross-contamination guidance: Always crack raw eggs into a separate bowl rather than directly into the pan, and wash hands immediately after handling raw eggs.
Storage
Refrigerator: 3 days — Store the salsa, eggs, and fried tortillas in separate airtight containers to prevent sogginess. Assembled chilaquiles do not keep well.
Freezer: 3 months — Only the pureed salsa verde can be frozen. Do not freeze assembled dish or eggs.
