← Nouns Cooking · Mexican

Ingredients

• 400 g ripe tomatoes (about 3)
• 2 dried chiles de árbol, stems removed
• ¼ white onion
• 1 clove Garlic
• 1 tbsp Vegetable oil
• 450 g Tomatillos, husked and rinsed
• 2 serrano chillies
• 1 handful Coriander (cilantro)
• ¼ white onion
• 1 clove Garlic
• 1 tbsp Vegetable oil
• 8 large eggs
• 8 corn tortillas
• 3 tbsp vegetable oil, for frying
• 250 g refried beans, warmed
• 60 g Queso fresco, crumbled
• 1 tsp salt, to taste

Method

1. For the red salsa, simmer the tomatoes and árbol chillies in water for 10 min until soft. Drain and blend with the onion and garlic. For the green salsa, do the same with the tomatillos and serranos for 8–10 min, then blend with the coriander, onion and garlic.
2. Heat 1 tbsp oil in each of two small pans over medium heat, pour in one salsa per pan and simmer for 5 min, until slightly thickened. Season both with salt and keep warm.
3. Heat a little of the frying oil in a frying pan over medium heat and warm the tortillas for 20–30 seconds per side, until soft and lightly blistered. Keep them wrapped in a tea towel.
4. Add the rest of the oil and fry the eggs, in batches, for 3–4 min, until the whites are set and the edges crisp but the yolks still runny. Season with salt.
5. On each plate, lay two overlapping tortillas and top each with an egg. Spoon red salsa over one egg and green over the other, then run a line of beans between them and sprinkle with cheese.

Tips

• Make both salsas the night before; they keep for 4 days in the fridge.
• Add a few chilaquiles or a spoonful of chorizo on the side for a bigger brunch.

Sources

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

Maricruz Avalos Mexican Please My Latina Table