Chilaquiles Verdes

Ingredients

• 12corn tortillas — cut into triangles and fried crisp
• 700 g (1 1/2 lb)tomatillos — husked and rinsed
• 3serrano chiles — stemmed
• 1/2white onion — cut into chunks
• 2 clovesgarlic — peeled
• 1 bunchfresh cilantro — thick stems removed
• 1/2 cupwater — to loosen the 3 cups of salsa
• 1 tspfine salt
• 400 g (14 oz)chicken breast — poached and shredded
• 1 cupcrema mexicana
• 200 g (7 oz)queso fresco — crumbled
• 1white onion — sliced into thin rings
• 4eggs — fried, to top each plate
• 1avocado — sliced
• 1 handfulfresh cilantro — chopped
• 3 tbspneutral oil

Method

1. Begin by preparing the tomatillo sauce. Remove the husks from 700 g (1 1/2 lb) of tomatillos and rinse them under warm water to remove any sticky residue. Place them in a pot along with 3 serrano chiles and cover with water. Bring to a boil over medium-high heat and cook until the tomatillos turn a dull green and are soft to the touch. Drain and transfer to a blender.
2. Add 1/2 white onion, 2 cloves of garlic, and a handful of fresh cilantro to the blender. Blend until smooth, adding 1/2 cup of water to help achieve a smooth consistency. The mixture should be vibrant green and slightly thick. Season with 1 tsp of fine salt and blend again briefly to incorporate.
3. In a large skillet, heat 3 tbsp of neutral oil over medium heat. Once hot, carefully pour in the blended tomatillo sauce. Fry the sauce, stirring occasionally, until it darkens slightly and thickens, which should take about 5 to 7 minutes. The sauce should lose its raw taste and develop a deeper, richer flavor.
4. While the sauce is frying, cut 12 corn tortillas into quarters. In another skillet, heat a little more oil over medium heat. Quickly pass the tortilla pieces through the hot oil, just enough to soften them without letting them become too crispy or fall apart. Drain them on paper towels to remove excess oil.
5. Add the softened tortillas to the skillet with the sauce. Gently fold them through the sauce, ensuring each piece is well-coated but still retains some texture. The tortillas should be tender but not mushy, absorbing the flavor of the sauce without losing their shape.
6. Meanwhile, cook 400 g (14 oz) of chicken breast by boiling it in lightly salted water until fully cooked and tender. Shred the chicken using two forks and set aside.
7. To assemble the dish, place the sauced tortillas on a serving platter. Top with the shredded chicken, then drizzle with 1 cup of crema mexicana. Crumble 200 g (7 oz) of queso fresco over the top.
8. Slice 1 white onion into thin rings and scatter them over the chilaquiles. Halve and slice 1 avocado, arranging the slices on top. Garnish with a handful of fresh cilantro leaves. Serve immediately, allowing the fresh toppings to contrast with the warm, saucy tortillas.