Chilaquiles

Ingredients

• •6 cups Tortilla chips
• •4 medium Tomatillos
• •1 medium Onion
• •2 whole Jalapeño
• •3 cloves Garlic
• •1 cup Chicken broth
• •0.5 cup Cilantro
• •1 cup Queso fresco
• •0.5 cup Sour cream
• •4 large Eggs
• •2 tbsp Olive oil
• •1 tsp Cumin
• •0.5 tsp Oregano

Instructions

1. 1

   Roast tomatillos, onion, and jalapeños under broiler until charred, about 8 minutes.

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

2. 2

   Blend roasted vegetables with garlic, cilantro, cumin, and oregano.

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

3. 3

   Heat sauce in a large skillet over medium heat.

   💡 Taste at every stage. Seasoning develops as food cooks.

4. 4

   Add tortilla chips, gently toss to coat. Cook 2 minutes.

   💡 Taste at every stage. Seasoning develops as food cooks.

5. 5

   Make 4 wells in the chips. Crack an egg into each well.

   💡 Room temperature eggs emulsify better. Separate when cold, whip whites when warm.

6. 6

   Cover and cook until eggs are set, about 5 minutes.

   💡 Room temperature eggs emulsify better. Separate when cold, whip whites when warm.

7. 7

   Top with queso fresco and sour cream.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

8. 8

   Garnish with extra cilantro and serve immediately.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.