Ingredients:

  • 1 lb fresh Tomatillos, husked and rinsed
  • 1 medium White Onion, quartered
  • 3 Serrano Peppers (adjust to heat preference)
  • 2 cloves Garlic, unpeeled
  • 1 cup Chicken Broth (low sodium)
  • 1/2 cup Fresh Cilantro leaves, packed
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Cumin
  • 12-14 Corn Tortillas (day-old preferred)
  • Vegetable Oil or Lard (for frying)
  • Pinch of Fine Sea Salt
  • 2 cups Cooked Chicken Breast, shredded
  • 1 tbsp Olive Oil
  • 4 large Eggs
  • 1/2 cup Crumbled Cotija Cheese
  • 1 large Avocado, sliced or diced
  • 1/4 cup Thinly sliced Red Onion
  • Mexican Crema or Sour Cream (for drizzling)
  • Extra fresh Cilantro, roughly chopped

Instructions:

  1. Roast the Vegetables: Place tomatillos, onion quarters, serranos, and unpeeled garlic on a baking sheet. Broil or roast until skins are blackened and softened (about 8-10 minutes).
  2. Peel & Blend: Peel the charred skin off the garlic. Transfer all roasted items to a blender. Add chicken broth, cilantro, cumin, and salt. Blend until mostly smooth but retain a little texture.
  3. Simmer the Salsa: Pour the blended mixture into a medium saucepan. Bring to a gentle simmer over medium heat. Cook uncovered for 10-15 minutes until the sauce thickens slightly and the flavour concentrates. Taste and adjust salt. Keep warm.
  4. Cut Tortillas: Stack tortillas and cut each into 6-8 wedges.
  5. Fry the Totopos: Heat 2 inches of oil/lard in a deep skillet to 350°F (175°C). Fry tortilla wedges in small batches, turning often, until golden brown and crisp (2-3 minutes). Remove with a slotted spoon and drain well on paper towels. Sprinkle immediately with fine salt.
  6. Heat the Chicken: In a separate small pan, heat olive oil. Add shredded chicken and sauté briefly until warmed through.
  7. Soften the Chips: Pour about 1.5 to 2 cups of the warm salsa over the crisped totopos in a large, wide skillet or pot. Gently fold and toss until the chips are mostly coated and slightly softened but not mushy. Cook over low heat for 1-2 minutes maximum.
  8. Fry the Eggs: While chips are softening, fry 4 eggs sunny-side up (yolks runny).
  9. Plate & Garnish: Divide the saucy chilaquiles among four shallow bowls. Top each serving with shredded chicken, a fried egg, a drizzle of crema, sliced avocado, and a generous sprinkle of cotija cheese and cilantro. Serve immediately.