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Salsa Verde Chilaquiles
2017-10-10
Salsa Verde Chilaquiles
- 15 soft corn tortillas
- 1 quart of light oil
- 1/4 cup of Queso Fresco or Cotija Cheese
- half of a medium white onion, thinly sliced
- salt and pepper to taste
- For the Salsa Verde:
- about 1 pound of tomatillos, husks removed and waxy coating washed
- 1 medium white onion, peeled and halved
- 1/4 cup of chopped fresh cilantro
- 3 green chiles, such as Serrano, stems trimmed
- 2 cloves of garlic
- 1 teaspoon of salt
- Stack the tortillas on top of each other and cut into 4 equal pieces (think like pizzas slices)
- Heat the light oil such as canola or grape seed oil in a heavy bottomed dutch oven or pot to 375 F. Use a candy thermometer to measure the temperature of the oil. Just make sure that the bottom of the thermometer is not touching the bottom of the pan!
- Fry the tortilla chips in batches. Be careful not to crowd the chips, make sure they are not sticking together by moving them around with a slotted metal spoon. Flip after about 2 minutes. Cook until golden brown on both sides. Drain and place on a paper towel lined plate.
- Combine all of the salsa verde ingredients in a pot. Heat on the stove for 10-15 minutes. Let the ingredients cool slightly and then add them all to a blender. Blend until smooth. Place back in the pan and heat for another 10 minutes.
- While the salsa verde is cooking, cook the fried eggs. Place a few table spoons of the frying oil in a frying pan. Heat on medium heat. Crack the two eggs into the pan and baste the hot oil over the top of the eggs to cook the tops of the eggs. Once eggs are cooked, remove them from the heat.
- Place about 1-2 cups of the salsa verde in a large bowl. Add the chips and toss until they are completely coated. Split them onto two plates and top each with an egg and the queso fresco and thinly sliced white onion. You can also add more fresh cilantro as a garnish. Enjoy!
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