Mexico City Chilaquiles Verdes 🌶️

Méthode

1. 1

   Stack tortillas and cut into wedges with a pizza wheel — a fan per tortilla. Fry in 2-3 cm oil until stiff and bubbly; drain on a rack with salt, not paper (they need air).

2. 2

   Blend boiled tomatillos with raw serrano, onion, garlic and a splash of the cooking water until gritty-smooth — texture is a feature. Season with salt.

3. 3

   Heat a wide com or skillet, pour the salsa in; it should crackle and splatter immediately. If it hisses politely, the pan is not hot enough.

4. 4

   Toss half the chips into the salsa and move the pan for 20 seconds only — the mix should be part crunchy, part soaked. This is the whole argument of chilaquiles.

5. 5

   Plate in a mound, scatter queso fresco, crema, and crown with a fried egg whose yolk will break into the sauce.

6. 6

   Finish with red onion rings and cilantro. Eat standing up or leaning, fast, before the chips negotiate further with the salsa.