Thursday, April 9, 2015
After a big night, you want to eat a satisfying breakfast. And if you’re like us, there’s a bag of chips in your pantry. The Sussman brothers have the solution to your Saturday morning cravings: chilaquiles.
Chilaquiles with Tomatillo Salsa
For the tomatillo salsa:
3 lb. tomatillos
1/2 yellow onion, cut into big chunks
1 jalapeño
2 garlic cloves
2 Tbs. extra-virgin olive oil
Salt, to taste
Leaves from 1 bunch fresh cilantro, roughly chopped
2 Tbs. olive oil (optional)
4 eggs
2 cups leftover or store-bought roasted chicken, shredded (optional)
1 large bag tortilla chips, preferably thick-cut
Crumbled queso fresco for serving
To make the tomatillo salsa, preheat an oven to 400°F.
Peel the papery husks off the tomatillos and rinse under warm water to remove the sticky coating. Put the tomatillos in a large bowl along with the onion, jalapeño, garlic and extra-virgin olive oil, and season with salt. Toss to mix well. Spread in a single layer on a baking sheet and roast until the skins of the tomatillos and jalapeño are blistered and tender, 20 to 25 minutes. Let cool slightly, then remove the stem from the jalapeño, along with some or all of the seeds if you want a milder salsa. Transfer the jalapeño and the rest of the contents of the baking sheet to a food processor and process to a coarse puree. Transfer to a bowl and let cool, then stir in half of the cilantro. Taste and adjust the seasoning with salt. Set aside.
In a large sauté pan over medium heat, warm the olive oil. Carefully crack the eggs into the pan without breaking the yolks. Cook, without disturbing, until the whites are just set, about 5 minutes. (This is called sunny-side up eggs.)
To assemble the chilaquiles, in a saucepan over medium heat, warm the tomatillo salsa and the chicken until the salsa is just simmering. Spread the chips on a serving platter and arrange a layer of the salsa and chicken on top. Sprinkle with some crumbled queso fresco and half of the remaining cilantro. Carefully slide the fried eggs on top. Garnish with more queso fresco and cilantro and serve immediately. Serves 4.
by williams-sonoma
Chilaquiles with Tomatillo Salsa
For the tomatillo salsa:
3 lb. tomatillos
1/2 yellow onion, cut into big chunks
1 jalapeño
2 garlic cloves
2 Tbs. extra-virgin olive oil
Salt, to taste
Leaves from 1 bunch fresh cilantro, roughly chopped
2 Tbs. olive oil (optional)
4 eggs
2 cups leftover or store-bought roasted chicken, shredded (optional)
1 large bag tortilla chips, preferably thick-cut
Crumbled queso fresco for serving
To make the tomatillo salsa, preheat an oven to 400°F.
Peel the papery husks off the tomatillos and rinse under warm water to remove the sticky coating. Put the tomatillos in a large bowl along with the onion, jalapeño, garlic and extra-virgin olive oil, and season with salt. Toss to mix well. Spread in a single layer on a baking sheet and roast until the skins of the tomatillos and jalapeño are blistered and tender, 20 to 25 minutes. Let cool slightly, then remove the stem from the jalapeño, along with some or all of the seeds if you want a milder salsa. Transfer the jalapeño and the rest of the contents of the baking sheet to a food processor and process to a coarse puree. Transfer to a bowl and let cool, then stir in half of the cilantro. Taste and adjust the seasoning with salt. Set aside.
In a large sauté pan over medium heat, warm the olive oil. Carefully crack the eggs into the pan without breaking the yolks. Cook, without disturbing, until the whites are just set, about 5 minutes. (This is called sunny-side up eggs.)
To assemble the chilaquiles, in a saucepan over medium heat, warm the tomatillo salsa and the chicken until the salsa is just simmering. Spread the chips on a serving platter and arrange a layer of the salsa and chicken on top. Sprinkle with some crumbled queso fresco and half of the remaining cilantro. Carefully slide the fried eggs on top. Garnish with more queso fresco and cilantro and serve immediately. Serves 4.
by williams-sonoma
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