Max and Eli Sussman's Chilaquiles with Tomatillo Salsa

Name: Max and Eli Sussman's Chilaquiles with Tomatillo Salsa
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 leave from 1 bunch fresh cilantro, roughly chopped; 4 larges eggs; 2 garlic cloves; 1 jalapeño; 2 Tbsps olive oil; 4 servings Crumbled queso fresco, for serving; 473 milliliters leftover or store-bough roasted chicken, shredded (optional); 4 servings Salt; 1 kilograms tomatillos; 1 large bag tortilla chips, preferably thick cut; 1 yellow onion, cut into big chunks

Max and Eli Sussman's Chilaquiles with Tomatillo Salsa might be just the main course you are searching for. This recipe makes 4 servings with 782 calories, 32g of protein, and 42g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have store-bough roasted chicken, onion, jalapeño, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 2 hours. It is a good option if you're following a gluten free diet.

Instructions

To make the tomatillo salsa: Preheat the oven to 400 degrees. Peel the papery husks off the tomatillos and rinse under warm water to remove the sticky coating.

Ingredients you will need

Salsa Verde

Tomatillos

Water

Equipment you will use

Oven

Put the tomatillos in a large bowl along with the onion, jalapeño, garlic, extra-virgin olive oil, and salt to taste. Toss to mix well.

Ingredients you will need

Extra Virgin Olive Oil

Tomatillos

Garlic

Onion

Salt

Equipment you will use

Bowl

Spread in a single layer on a baking sheet and roast until the skins of the tomatillos and jalapeño are blistered and tender, 20 to 25 minutes.

Ingredients you will need

Tomatillos

Spread

Equipment you will use

Baking Sheet

Let cool slightly, then remove the stem from the jalapeño, along with some or all of the seeds if you want a milder salsa.

Ingredients you will need

Salsa

Seeds

Transfer the jalapeño and the rest of the contents of the baking sheet to a food processor and process to a coarse purée.

Equipment you will use

Food Processor

Baking Sheet

Transfer to a bowl and let cool, then stir in half of the cilantro. Taste and adjust the seasoning. Set aside.

Ingredients you will need

Seasoning

Cilantro

Equipment you will use

Bowl

In a large sauté pan, warm the olive oil over medium heat. Carefully crack the eggs into the pan without breaking the yolks. Cook, without disturbing, until the whites are just set, about 5 minutes.

Ingredients you will need

Olive Oil

Egg Yolk

Egg

Equipment you will use

Frying Pan

To assemble the chilaquiles: Warm the tomatillo salsa and the chicken, if using, in a saucepan until the salsa is just simmering.

Ingredients you will need

Salsa Verde

Whole Chicken

Salsa

Equipment you will use

Sauce Pan

Spread the chips on a serving platter and arrange a layer of the salsa and chicken, if using, on top.

Ingredients you will need

Whole Chicken

Spread

French Fries

Salsa

Sprinkle with some crumbled queso fresco and half of the remaining cilantro. Carefully slide the fried eggs on top.

Ingredients you will need

Queso Fresco

Cilantro

Egg

Garnish with more queso fresco and cilantro and serve right away.

Ingredients you will need

Queso Fresco

Cilantro

Equipment

Ingredients

Servings:

1leave

from 1 bunch fresh cilantro, roughly chopped 4larges

Crumbled queso fresco, for serving 473milliliters

leftover or store-bough roasted chicken, shredded (optional)4servings

Salt 1kilograms

tomatillos 1large bag

tortilla chips, preferably thick cut 1

yellow onion, cut into big chunks

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.