Chilaquiles Verdes

Boil the tomatillos, serranos, half the onion and the garlic for 8 minutes until soft, then blend with the cilantro and a little of the cooking water and season with salt.

Heat the oil to 180°C and fry the tortilla triangles in batches until stiff and golden, about 2 minutes. Drain well on paper — they should snap, not bend.

💡 Store-bought totopos (tortilla chips) work if you're in a hurry, but frying your own gives thicker, sturdier pieces that hold up to the sauce for longer.

Pour off all but a spoon of oil. Reheat the pan, add the green salsa and simmer 2 minutes until it thickens slightly and smells cooked rather than raw.

Tip the fried tortillas into the bubbling salsa and toss for 30–60 seconds — just until every piece is coated and starting to soften at the edges. Take them off the heat while there is still some crunch.

💡 This is the whole art of chilaquiles: too little time and they're dry chips in sauce, too much and they're mush. The sweet spot is coated-but-still-toothsome, so serve the second they hit it.

Fry the eggs to your liking. Plate the chilaquiles, top with crema, crumbled cheese, raw onion slices and a few cilantro leaves, and slide a fried egg on top of each portion.