This fresh Chilaquiles recipe provides a savory breakfast or brunch option that will mix up your morning routine. This salsa is also wonderful served as a dip, as well as spooned onto fish tacos.
Exerpt from the Lodge Cast Iron Cookbook.
Ingredients
- 2 to 3 tablespoons peanut or vegetable oil
- 12 (6-inch) corn tortillas, each cut into 6 wedges
- 1/2 cup grated quest fresco or a high-moisture monterey jack cheese
- 1/2 cup goat cheese separated into small pieces
- 1 to 2 tablespoons butter (if using salted butter, use the smaller amount) or nonstick cooking spray
- 6 large eggs, preferably farm-fresh with nice orange-colored yolks
- Kosher salt and freshly ground black pepper
- 4 cups tomatillos, peeled from their papery husks, or diced seeded tomatoes
- 4 garlic cloves, peeled
- 1/2 medium onion, roughly chopped
- 3 serrano chiles, seeded if you want a mild salsa
- 1 cup water
- 1/4 to 1/2 teaspoon kosher salt, to taste
- 2 tablespoons peanut or vegetable oil
- 6 to 12 tablespoons crumbled goat cheese
- 12 small sprigs fresh cilantro
- 12 tablespoons creme fraiche
- 6 slices ripe avocado
- 6 lime wedges
Instructions
Tomatillo Salsa
1. In a blender, puree the tomatillos, garlic, onion, chiles, water, and salt together until smooth.
2. Heat the oil in a 10-inch cast iron skillet over medium-high heat for about 2 minutes, then add the puree--it will splatter, so be careful. Cook until heated through, 3 to 4 minutes. Keep warm until needed.
Chilaquiles
1. Heat the oil in a 10- or 12-inch cast iron skillet over medium-high heat. When the oil is almost smoking, add the tortillas, breaking them apart, and cook, stirring, until crispy. Drain any excess oil from the skillet, then pour the tomatillo salsa over the tortillas and mix well. Add the queso fresco and goat cheese and mix lightly. Reduce the heat to low.
2. Heat a 12-inch cast iron griddle over medium-low heat. Heat 6 serving plates in a warm oven.
3. Melt the butter over the surface of the griddle or remove from the heat and coat with cooking spray. Gently break the eggs onto the griddle, trying to keep them separate from one another. Cook them sunny side up and season to taste with salt and pepper.
4. Just before the eggs finish cooking, stir the chilaquiles and place a portion of the mixture in the center of each warm plate. Top with a fried egg, sprinkle with 1 to 2 tablespoons goat cheese, and tuck in 2 sprigs cilantro. Drizzle 2 tablespoons crème fraîche over all and top with a slice of avocado. Serve a lime wedge on the side.
