Chilaquiles Verdes (Tortillas in Tomatillo Salsa Verde)

Salsa verde and chilaquiles

• 450 g Tomatillo
• 1 medium Jalapeno pepper
• 2 cloves Garlic
• 15 g Fresh coriander
• 1 medium Lime
• 1 ¼ tsp Fine sea salt
• 90 ml Vegetable oil
• 8 pieces Corn tortillas

Toppings

• 1 small Red onion
• 4 Egg
• 60 ml Mexican crema
• 80 g Queso fresco

1. Husk and rinse the tomatillos, then halve them. Halve the jalapeno and remove the seeds if you want it milder. Peel the garlic, slice the red onion thinly, and cut the tortillas into triangles.
2. Put the tomatillos, jalapeno and garlic in a saucepan and cover with water. Bring to the boil, then simmer for 8 to 10 minutes until the tomatillos are soft and turning olive-green. Drain well.
3. Blend the cooked tomatillos, jalapeno and garlic with the fresh coriander, lime juice and fine sea salt until smooth. Taste and adjust with a little more salt or lime if needed. Set the salsa aside while you fry the tortillas.
4. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the tortilla triangles in batches for 2 to 3 minutes, turning, until crisp and lightly golden. Transfer to a plate and pour off all but about 1 tbsp of oil from the pan.
5. Return the pan to medium heat and pour in the salsa. Simmer for 2 to 3 minutes until hot and slightly thickened, then add the fried tortillas and toss gently. Cook for 1 to 2 minutes until the tortillas are coated and just starting to soften, with some crisp edges remaining.
6. In a clean frying pan, fry the eggs in a little of the remaining vegetable oil over medium heat until the whites are set and the yolks are still runny, 2 to 3 minutes. Divide the chilaquiles between two bowls. Top with the eggs, drizzle over the mexican crema, scatter with queso fresco and finish with the sliced red onion.

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