Authentic Mexican Chilaquiles Verdes

• •16 corn tortillas (preferably day-old), cut into 6 wedges each
• •0.5 cup vegetable oil (for frying tortillas and searing salsa)
• •1.5 lb fresh tomatillos, husked, rinsed, and washed of sticky residue
• •3 serrano peppers, stemmed (adjust to heat preference)
• •0.5 medium white onion, chopped
• •3 garlic cloves, peeled
• •0.5 cup fresh cilantro leaves and tender stems
• •1 cup chicken broth (or vegetable broth)
• •1 fresh epazote sprig (optional, for authentic herbal aroma)
• •1.3 teaspoon kosher salt
• •2 cup cooked shredded chicken (poached breast or rotisserie)
• •0.5 cup queso fresco or cotija cheese, crumbled
• •0.3 cup Mexican crema (or sour cream thinned with a splash of milk)
• •0.3 medium red onion, thinly sliced into rings or half-moons
• •2 tablespoon fresh cilantro leaves, roughly chopped (for garnish)
• •4 large eggs (fried sunny-side up or over-easy for serving)
• •1 medium ripe avocado, sliced

Instructions

1. 1

   Make the totopos: Heat 1/3 cup of vegetable oil in a large deep skillet over medium-high heat until shimmering (around 350°F / 175°C). Fry the tortilla triangles in batches for 2 to 3 minutes, turning occasionally, until crisp, rigid, and lightly golden. Transfer to a paper towel-lined baking sheet and sprinkle lightly with salt while hot.

2. 2

   Cook the salsa base: Place the husked tomatillos and serrano peppers in a medium saucepan. Cover with cold water, bring to a gentle boil over medium-high heat, and simmer for 6 to 8 minutes until the tomatillos turn from bright green to an olive-green hue and are tender but not burst.

3. 3

   Blend the salsa verde: Using a slotted spoon, transfer the boiled tomatillos and serranos to a blender. Add the chopped white onion, garlic cloves, 1/2 cup cilantro, 1/2 cup of the chicken broth, and 1 teaspoon of kosher salt. Blend until smooth and emulsified.

4. 4

   Sear and simmer the salsa: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Carefully pour in the blended salsa verde (it will splatter lightly as it sears). Cook, stirring frequently, for 3 to 4 minutes until slightly darkened and thickened. Stir in the remaining 1/2 cup chicken broth and the epazote sprig (if using). Reduce heat and simmer gently for 5 minutes. Taste and adjust seasoning with additional salt if needed. Discard the epazote sprig.

5. 5

   Warm the chicken: Stir the cooked shredded chicken into the simmering salsa verde and cook for 1 to 2 minutes until thoroughly heated through.

6. 6

   Combine: Add the fried tortilla chips to the pan with the salsa and chicken. Using a silicone spatula, gently toss the chips to coat evenly in the sauce. Simmer for 1 to 2 minutes just until the chips begin to absorb the salsa but still retain a slight crunch around the edges.

7. 7

   Assemble and serve: Divide the chilaquiles immediately onto four warm plates. Top each portion with a freshly fried egg, a drizzle of Mexican crema, crumbled queso fresco, thinly sliced red onion, sliced avocado, and a pinch of fresh cilantro. Serve hot.

Chef's Tips

• 💡For the crispest texture, leave cut tortilla wedges spread on a baking sheet at room temperature overnight to dry out before frying. Dried tortillas absorb significantly less oil.
• 💡Do not over-boil the tomatillos until they burst in the water, as this releases bitterness into the salsa. Remove them as soon as their color turns dull olive-green.
• 💡If you prefer crunchy chilaquiles ('chilaquiles crujientes'), spoon the hot salsa directly over the chips on each plate instead of simmering them together in the pan.