Chilaquiles Verdes (Green Sauce)

• 1 lb tomatillos, husked and rinsed
• 2 jalapeno peppers, stems removed
• 3 cloves garlic
• 1/2 cup fresh cilantro
• 12 corn tortillas, cut into triangles
• 1/2 cup vegetable oil for frying
• 4 large eggs
• 1/2 cup crumbled queso fresco
• 1/4 cup Mexican crema
• salt to taste

Instructions

1. 1

   Preheat your broiler on high. Place tomatillos and jalapenos on a baking sheet and broil for 5-7 minutes, turning once, until charred and blistered.

2. 2

   Transfer the charred tomatillos, jalapenos, garlic, and cilantro to a blender. Add 1/2 cup water and a pinch of salt. Blend until smooth to create the salsa verde. Set aside.

3. 3

   Cut the corn tortillas into triangles. Heat vegetable oil in a large skillet over medium-high heat (about 350°F / 175°C). Fry the tortilla pieces in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.

4. 4

   In the same skillet, reduce heat to medium. Pour in the salsa verde and bring to a simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.

5. 5

   Add the fried tortilla chips to the simmering salsa. Gently toss to coat, cooking for 2-3 minutes until the chips are softened but still have some texture.

6. 6

   Meanwhile, in a separate pan, fry the eggs sunny-side up or to your preference.

7. 7

   Divide the chilaquiles among 4 plates. Top each with a fried egg, crumbled queso fresco, and a drizzle of Mexican crema. Garnish with extra cilantro if desired and serve immediately.