Eggs for breakfast are great... but it's time to really make something special. Or at least it's special to me. Homemade Chilaquiles 2 ways, Verde and Rojo. Change your brunch game forever.
INGREDIENTS:
Jalapeno Crema:
2 jalapenos, charred and skinned
1/3 cup (60g) water
4 cloves garlic
2 tablespoons (46gr) vegetable oil
1/4 cup (52g) sour cream
1/4 cup (59g) mayonnaise
Salt to taste
Chilaquiles Rojos:
14 yellow corn tortillas cut into wedges
4 guajillo chilies (stemmed and de-seeded)
3 ancho chilies (stemmed and de-seeded)
1/2 yellow onion diced
2 serrano chilies sliced
5 cloves garlic rough chopped
2 teaspoons (2g) Mexican oregano leaves
1.5 cups (335g) chicken stock
28 oz can San Marzano crushed tomatoes
Salt and pepper to taste
1 Avocado, diced
Cotija cheese for topping *queso fresco is traditional*
Cilantro for garnish
4 eggs, poached
Chilaquiles Verde:
12 yellow corn tortillas cut into wedges
1lb tomatillos
2 serranos
2 jalapenos
1/2 sweet onion
1/2 bunch cilantro
Juice of 1 lime
7 cloves garlic
4 chicken thighs, boneless skinless cooked and shredded
Salt to taste
Sour cream
Cotija
Finely chopped cilantro
Pickled jalapeno
4 eggs, fried
INSTRUCTIONS:
Jalapeno Crema:
Remove the stems from the jalapenos (keep the seeds). Place the peppers in a blender, add garlic, water, and blend it on high until smooth; while constantly blending.
In a small bowl, add sour cream, mayonnaise, add the jalapeno mixture and whisk until homogenous; season with salt if needed.
Chilaquiles Rojos:
Heat a seven-quart pot filled halfway with vegetable oil to 350F, add your tortillas wedges in batches, fry until crisp and golden brown. Pull them out and drain them in a wire rack, and season with salt. Repeat with the rest of the tortillas chips.
In a large saute pan, add enough vegetable oil to coat the bottom of the pan, heat to medium, add your guajillo and ancho chilies, toast them slightly, tossing occasionally. Remove them, add onion to the same pan, serrano, garlic, season with salt, and saute until softened.
Add the chilies back to the pan along with oregano leaves, chicken stock, and tomatoes. Stir that together and leave the heat to medium; then, bring it to a simmer for 10 to 12 minutes, occasionally stirring until the chilies are soft and tear easily.
Take the chilies out, place them in a blender, pour the rest of the mixture in, blend on high speed until smooth, yet again drizzle one or two tablespoons of vegetable oil. Pour back the salsa in the pan, place it back on the stove over medium, bring it to a light simmer; then add all the chips you fried to the pan, gently toss to coat thoroughly, simmer for 8 to 10 minutes.
Assembly:
Load up your plate with the rojo chilaquiles, stack on two poached eggs, randomly place diced avocado, add as many dots of your jalapeno crema, sprinkle some cotija cheese, and garnish with fresh cilantro leaves.
Chilaquiles Verde:
On a foil-lined baking sheet, place your serranos cut in half lengthwise, jalapeno cut in half lengthwise, tomatillos cut in half cut side down, onion in quarters. Then spray generously with cooking oil, and place them in the oven under the broiler on high for 3 to 5 minutes or until lightly charred.
Place all the veggies in the blender along with half bunch of cilantro, lime juice, garlic, and blend it on high until smooth as possible. Pour your salsa in a bowl or a vessel, season with salt if needed.
Season your chicken thighs with the spice of your choice.
Assembly:
Heat a large 12-inch pan with a small splash of oil, add in half of your chips, heat them and get them crispy. Add half of your tomatillo salsa, and toss vigorously.
Add half of your chicken, toss to incorporate, and plate it up. (no simmer). Drizzle sour cream on top, a layer of pickled jalapenos. Stack one or two fried eggs, a generous sprinkle of cotija cheese or queso fresco. Garnish with chopped cilantro.
