Chilaquiles Verdes With Steak And Eggs

Ingredients:

For The Roasted Salsa Verde

5 medium tomatillos, husks removed

½ medium onion

2 garlic cloves, peeled

2 small serrano chiles, stems removed

1 cilantro sprig

Salt

For The Tortilla Chips

6 tablespoons neutral oil (such as sunflower or grapeseed)

9 corn tortillas, each sliced into 6 wedges

Salt

¼ teaspoon chili powder

For The Chilaquiles

4 tablespoons neutral oil (such as sunflower or grapeseed)

1 medium onion, sliced into rings

¾ cup / 3 ounces crumbled queso fresco

Salt and black pepper

9 large eggs

½ cup Mexican crema or sour cream

½ cup cilantro leaves

Instructions:

Step 1

Prepare the salsa verde:

Arrange a rack 6 inches from the broiler and set the broiler to high.

Set a half-sheet pan lined with foil on the rack. Heat for 5 minutes.

If you are short on time, use 1 cup store-bought salsa verde.

Step 2

Carefully add tomatillos, onion, garlic and chiles to the pan.

Broil until blistered and charred, 10 to 14 minutes, turning once halfway through.

Step 3

Transfer mixture to a blender.

Add cilantro sprig and purée until almost smooth, about 1 minute.

Season to taste with salt.

Step 4

Prepare the tortilla chips:

Heat a medium cast-iron or nonstick skillet over medium and add 5 tablespoons oil.

Cook tortillas in batches, frying until golden and crisp, 3 to 4 minutes per batch.

If you are short on time, use 6 ounces sturdy, thick-cut tortilla chips instead of making your own.

Step 5

Transfer tortillas to a wire rack or paper towels to drain, then place in a medium bowl.

Season with salt and chili powder and toss.

Taste and season accordingly.

Once the oil has cooled, wipe out and reserve the skillet.

Step 6

Prepare the chilaquiles: In a large skillet, heat 2 tablespoons oil over medium, then add the salsa verde. (It should simmer upon making contact with the pan.)

Simmer for 2 minutes, then taste and season with salt to your preference.

Step 7

Stir in the onion, then add half of the tortilla chips and half of the queso fresco and toss to combine.

Taste and season with salt, then add the remaining tortilla chips and toss again.

Lower heat and cook until heated through.

Step 8

In the reserved medium skillet, heat the remaining 1 tablespoon oil over medium.

Working in batches, fry the eggs, cooking to preferred doneness.

Step 9

Divide chilaquiles among plates.

Top each with the remaining queso fresco, 2 fried eggs, 2 dollops of crema and cilantro leaves.

Notes:

Complexity of Flavor: This recipe offers a complexity of flavors through the combination of roasted salsa verde, crispy tortilla chips, savory steak, and creamy eggs, all enhanced with ingredients like onion, garlic, cilantro, and queso fresco. Each component contributes to the overall richness and depth of the dish.

Homemade Salsa Verde: The recipe guides you through making a homemade salsa verde using roasted tomatillos, onion, garlic, serrano chiles, and cilantro. This process adds a fresh and vibrant flavor to the dish, although it suggests using store-bought salsa verde as a time-saving option.

Texture Variation: The inclusion of homemade tortilla chips provides a textural contrast to the dish, adding a satisfying crunchiness. This contrasts with the softer elements like the salsa verde, eggs, and queso fresco, enhancing the overall eating experience.

Customization Options: While the recipe specifies certain ingredients like steak and eggs, there’s room for customization based on personal preferences. For instance, you can adjust the spice level by varying the amount of serrano chiles or customize the protein component by using different meats or vegetarian alternatives.

Preparation Method: The recipe outlines a step-by-step process for preparing each component, making it easy to follow. From roasting the salsa verde to frying the tortilla chips and cooking the eggs, each step is clearly explained, allowing for efficient and successful execution.

Visual Appeal: This dish offers vibrant colors and attractive presentation, making it visually appealing. The green salsa, golden tortilla chips, and bright cilantro leaves create an inviting plate that is sure to whet the appetite.

Balanced Flavors: With the combination of savory, spicy, creamy, and fresh flavors, this dish achieves a well-balanced taste profile. The acidity from the salsa verde, richness from the eggs and crema, and saltiness from the queso fresco all work together harmoniously.

Serving Suggestions: The recipe suggests serving the chilaquiles topped with additional queso fresco, fried eggs, crema, and cilantro leaves. These toppings not only enhance the flavor but also add visual interest to the dish.

Nutrition Information:

Nutrition per Serving (assuming 4 servings, excluding steak):

Calories: 1230 kcal | Protein: 33.5 g | Fat: 58.5 g | Carbohydrates: 75.5 g | Fiber: 10.25 g

Frequently Asked Questions:

Can I use store-bought salsa verde instead of making it from scratch?

Yes, if you’re short on time, you can substitute homemade salsa verde with 1 cup of store-bought salsa verde.

How can I adjust the spiciness of the dish?

You can control the spice level by adjusting the number of serrano chiles you use in the salsa verde or omitting them altogether for a milder flavor.

Can I make the tortilla chips in advance?

Yes, you can fry the tortilla chips ahead of time and store them in an airtight container until ready to use.

Reheat them in the oven before serving to regain their crispiness.

What type of steak works best for this recipe?

While the recipe doesn’t specify a particular cut of steak, you can use your preferred cut such as skirt steak, flank steak, or sirloin.

Make sure to cook the steak to your desired level of doneness.

Can I use a different type of cheese instead of queso fresco?

Yes, you can substitute queso fresco with other cheeses like feta or Monterey Jack, although the flavor profile may vary slightly.

How do I know when the chilaquiles are heated through?

The chilaquiles should be heated through when all the ingredients are well combined and the mixture is warmed evenly.

Taste a sample to ensure it’s heated to your liking.

Can I make this dish vegetarian?

Yes, you can omit the steak and simply prepare the chilaquiles with eggs as the protein component, or you can substitute the steak with grilled vegetables or tofu.

How should I store any leftover chilaquiles?

Store any leftover chilaquiles in an airtight container in the refrigerator.

They can be reheated in the microwave or oven before serving.

What can I serve as side dishes with this recipe?

Chilaquiles can be served with traditional accompaniments such as refried beans, avocado slices, or a side salad for added freshness.

Can I customize the toppings based on personal preference?

Yes, feel free to customize the toppings according to your taste preferences.

Additional toppings like diced tomatoes, sliced jalapeños, or a squeeze of lime juice can add extra flavor to the dish.