Chilaquiles Verdes

Preparation

Green chilaquiles are served throughout Mexico as a sturdy breakfast or brunch. This version of the dish is tart and savory, tossing fried tortilla wedges in a warm, tomatillo-based salsa, topped with crumbled cotija cheese, cilantro, crema, pickled red onion and crispy fried eggs.

*This recipe originally ran in Mexico on HexClad.mx.

1. Make the pickled onions. In a small bowl, top the onion with the vinegar, sugar, and 1½ teaspoons salt; stir to combine. Let pickle for at least an hour refrigerated in an airtight container for up to 5 days..

2. Fry the tortilla chips. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat 1-inch of oil over medium heat to 325°F/160°C. Fry the tortillas in batches, tossing occasionally, until they start to turn golden brown, 4 to 5 minutes. Transfer to a paper towel lined baking sheet and season with salt. 

3. Make the salsa verde. Bring a HexClad 8QT/8L Hybrid Stock Pot of salted water to a boil. Add tomatillos, peppers, garlic and onion and boil until vegetables start to soften, about 5 minutes.

4. Using a slotted spoon, transfer vegetables to a blender with ½ cup/120ml of the cooking liquid. Add the cilantro, sugar, cumin, and 2 teaspoons of salt and blend until smooth. Discard remaining cooking liquid.

5. Return stock pot to medium heat and add 2 tablespoons/30ml oil. Carefully pour in salsa; it will spatter. Bring to a boil, then lower heat and simmer for 3 to 5 minutes until thickened slightly. Season with salt. Add chips and toss until chips are coated in salsa and just start to soften, about 2 minutes.

6. Make the chilaquiles. Meanwhile, heat 1 tablespoon/15ml of oil in a HexClad 12"/30 cm Hybrid Fry Pan over medium-high heat. Crack eggs into the pan and cook until the whites are just set and the edges start to crisp, 3 to 4 minutes. Season with salt.

7. Divide the saucy tortilla chips into four bowls, spoon any remaining sauce in the pot evenly over top. Drizzle with crema and sprinkle with cheese. Top with a fried egg, pickled onions and cilantro and serve.

STORAGE AND MAKE AHEAD The pickled onions and salsa verde can be refrigerated in separate airtight containers for up to 5 days.

NOTE Some like their chilaquiles softer; some like them more crisp. The longer the tortilla wedges sit in the sauce in Step 5, the softer they will get.