Ingredients:

Salsa Verde 1 lb. tomatillos, husks removed and washed 3 serrano chiles 1 onion, quartered 3 cloves garlic ½ bunch cilantro, chopped 1 lime, juiced ¼ cup water Salt, to taste Black pepper, to taste Vegetable oil, as needed

Chilaquiles ¼- ½ cup vegetable oil 12 corn tortillas, cut into eighths* Salt, to taste 4 eggs ½ cup cotija cheese or queso fresco ½ cup Mexican crema

Garnish 1 onion, thinly sliced into rings 4 radishes, thinly sliced 1 avocado, sliced ¼ bunch cilantro, chopped

Procedure:

Preheat the broiler.

Place the tomatillos, serranos, onion and garlic on a sheet pan and drizzle with vegetable oil.  Season with salt and pepper and broil for about 5 minutes or until the vegetables are charred.

Place the veggies in a blender along with the cilantro, lime juice, water and season with salt and pepper.  Blend until smooth.  This can be held in the refrigerator for up to 3 days.

For the chilaquiles, heat a large saute pan over medium heat and add the vegetable oil.  When the oil is hot and glistening, add the tortillas, working in 3 or 4 batches and fry until they are golden and crispy.  Drain the tortillas on paper towels and discard the used oil.  Wipe the pan clean with a paper towel.

Add a bit more vegetable oil to the pan and add 2-3 cups of the salsa verde to the pan.  Cook over medium low heat for 5 minutes. While the sauce is cooking, add a bit of vegetable oil to a medium saute pan and fry the eggs over easy.  Add the tortilla chips to the salsa verde and saute until the tortillas are just softened, about 3 minutes.  If all the chips don’t fit in the pan, you will have to work in two batches.

Divide the tortilla mixture between 4 plates and top with the cheese, crema and fried eggs.  Garnish with the onion, radishes, avocado and cilantro.

Serves 4