Description
Discover the smoky, tangy flavors of Tomatillo Chilaquiles with this easy recipe guide. Learn how to create an authentic, mouthwatering dish perfect for any meal.
Ingredients
- 4 eggs
- 5-6 corn tortillas
- Olive oil
- Freshly chopped cilantro (optional )
- 1 beef sausage link (optional )
- 4-5 tomatillos
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- Salt to taste
Instructions
- Begin by removing the husks from the tomatillos and give them a rinse. I usually take off the stems as well. Place the tomatillos in a 350°F oven to roast for 15-20 minutes until they become an army green color.
- After roasting, transfer the tomatillos to a blender with 1/2 onion, 2 garlic cloves (peeled), and 2 chipotles in adobo. Blend until smooth.
- Cut the tortillas into sixths, though quarters will also work. Spread a thin coating of oil on a baking sheet and coat the tortilla pieces in it. Apply another layer of oil on top of the tortilla pieces using an olive oil sprayer, a pastry brush, or even your fingers.
- Bake the tortilla pieces in a 350°F oven for 10-15 minutes until they start to turn golden brown; mine took 13 minutes.
- Pour a small amount of oil into a skillet over medium heat and cook the Salsa until it starts to bubble.
- At this point, make sure all other components are ready. We don’t want to leave the tortilla pieces in the Salsa for too long as they might become soggy.
- For the eggs, heat a thin layer of oil in a skillet over medium-low. Optionally, add a piece of butter. Carefully crack the eggs into the pan. For sunny side up, cook until the whites are set, partially covering the pan if desired. For over easy, flip and briefly cook the other side. It’s easiest to cook two sunny side up eggs at once.
- For the optional beef sausage link, bake it in the oven for 20-25 minutes until fully cooked.
- Combine the baked tortilla pieces with the Salsa, stirring to coat them, but avoid leaving them in the skillet for too long.
- To serve, place a layer of Salsa-coated tortillas on a plate and top with the eggs. Garnish with chopped cilantro and serve the sausage on the side. If there’s any leftover Salsa, spoon it over the eggs. Enjoy your meal!
Notes
- Space tomatillos evenly on the baking sheet to ensure they roast properly.nCombine tortillas with the Salsa just before serving to keep them crunchy.nSimmer the Salsa briefly after bubbling for a richer chipotle and garlic flavor.
