Chilaquiles VERDES

• Produce

  • 1 small Bunch Cilantro
  • 2 tbsp Corn
  • 3 Serrano chiles, fresh
  • 1 lb Tomatillos
  • 1/2 White onion, small
  • 1/2 cup White or red onions

• Refrigerated

  • 1 Eggs per person

• Canned Goods

  • 1 Refried beans

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Grapeseed oil

• Bread & Baked Goods

  • 12 White corn tortillas

• Dairy

  • 1/2 cup Queso fresco

• Other

  • 1/2 cup Crema mexicana

Found on yes-moreplease.com

Description

Directions

• Prepare the salsa verde:In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend. Set aside.The Semi-Crunchy Chilaquiles Preparation:1.Prepare one recipe of your choice of salsa VERDE Set aside.2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!Happy cooking!
• Prepare Salsa Roja:In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency. Set aside.The Semi-Crunchy Chilaquiles Preparation:1.Prepare the salsa roja2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans.Enjoy!Happy cooking!