GREEN CHILAQUILES
A classic Mexican meal composed of shallow-fried corn tortillas, salsa verde and optional egg or refried beans – perfect for breakfast, lunch or dinner.
Equipment
- 2 cast iron skillets
Ingredients
- 798 g tomatillos
- 1 onion finely chopped
- To taste jalapeños chopped
- 1 coriandre bouquet
- 15 ml lime juice
- 1 salt pinch
Instructions
- Prepare the green salsa by combining all the ingredients in a food processor. The salsa will keep for at least 7 days and is perfect for this recipe, camping nachos or Mexican fiesta. Or buy a jar of Mexican green salsa at the grocery store!
- Heat the green salsa in a skillet for a few minutes. Meanwhile, prepare another skillet to fry your eggs, in olive oil.
- As soon as the eggs are in the pan and the salsa verde is hot, pour your corn chips into the fondue pot and coat well with the salsa verde. Transfer the tortillas in sauce to two serving plates. Cover with egg, queso freso (or crumbled feta), a few coriander leaves and a few onions (raw or pickled). Serve right away, especially if you like your chilaquiles still a bit crunchy.