Chilaquiles Verde

Chilaquiles has to be by a long shot my favourite Mexican breakfast dish. It's a dish created to make use of left over tortillas from the day before and I couldn't get enough of it!  It can be made with regular tomatoes for a red sauce or my personal preference made with tomatillos for a fresher green sauce.

Ingredients
(makes 2 portions)

8 corn tortillas 
250ml veg oil (or more)

for the salsa verde (green sauce)
400g tomatillos, tinned and drained
1 onion ,roughly chopped
4 garlic, cloves
3 green chillies, (serrano or jalapeño)
25g fresh coriander, finely chopped

salt, taste
pepper, to taste
2 tbsp corn oil

for the garnish
2 eggs (optional)
1 tbsp sour cream
25g cheese, (quesa fresca or a mild feta)
1/2 red onion
1 avocado, ripe
5g fresh coriander, finely chopped
pinch of chilli powder
2 limes

Method

Firstly, prepare the tortilla chips by cutting up the corn tortilla into bite-sized triangles, then either fry them in a deep-fat fryer or shallow fry. Draining them on kitchen paper and set aside to crisp up. Or a little healthier oven bake them until crisp.

Next place the tomatillos, onion, garlic and coriander into a blender and whizz up into a sauce.

Then in a small saucepan, heat up the corn oil on a medium heat. Once hot, add the sauce and bring to a simmer for 10 minutes. Taste and season with plenty of salt and pepper, reduce the temperature to low to continue to thicken the sauce.

Stir in the crispy tortilla chips, taking care not to break them. Keep on the heat for a few minutes.

To serve, put the chilaquiles into warmed bowls, top with a fried egg and a combination or all of the following, a few slices of avocado, red onion, chopped coriander, grated cheese and a wedge of lime.