Chilaquiles with Tomatillo Salsa and Eggs
Ingredients
- 14 corn tortillas, each cut into sixths
- 2 cups (16 fl. oz./500 ml) canola oil
- 2 lb. (1 kg) tomatillos, papery husks removed
- 1 1/2 cups (6 oz./185 g) chopped white onions
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- 1/3 cup (1/2 oz./15 g) packed fresh cilantro leaves, plus chopped cilantro for garnish
- 4 garlic cloves, coarsely chopped
- 1 jalapeño chile, seeded and minced
- Kosher salt and freshly ground pepper
- 3 Tbs. olive oil
- 6 large eggs
- Minced red onion for garnish
- Grated cotija or aged goat cheese for garnish
- Crema or sour cream for garnish
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments