← Nouns Cooking · Mexican

Ingredients

• 12 corn tortillas, preferably a day old, each cut into 6 wedges
• 250 ml vegetable oil, for frying
• 500 g Tomatillos, husked and rinsed
• 2 serrano chillies
• 2 cloves Garlic
• ¼ white onion
• 1 handful Coriander (cilantro)
• 250 ml vegetable stock or water
• 1 tsp Salt
• 4 Eggs
• 120 ml Mexican crema or sour cream
• 80 g Queso fresco, crumbled
• ½ Red onion, thinly sliced
• 1 Avocado, sliced (optional)

Method

1. Heat the oil in a deep frying pan over medium-high heat. Fry the tortilla wedges in batches for 2–3 min, until golden and crisp. Drain on kitchen paper and sprinkle with salt.
2. Simmer the tomatillos and chillies in water for 8–10 min, until olive green and soft. Drain and blend with the garlic, onion, coriander, stock and salt until smooth.
3. Pour off all but 1 tbsp oil from the pan. Over medium heat, add the salsa (it will splutter) and simmer for 5 min.
4. Meanwhile, fry the eggs in another pan to your liking.
5. Add the chips to the bubbling salsa and toss for 1 minute, just until coated. They should soften at the edges but keep some crunch, so serve immediately.
6. Divide between plates and top each with a fried egg, crema, cheese, red onion and avocado.

Tips

• Short on time? Use 250 g sturdy tortilla chips and shop-bought salsa verde.
• Add shredded chicken with the chips for a heartier plate (then it is no longer vegetarian).

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Mexican Please