Recipe Courtesy of Chef Dionicio Jimenez, of El Rey
SERVING SIZE: 1 order (for sharing)
Ingredients:
- 1 pack of store bought corn tortillas
- 3 cups of frying oil (like canola)
- 4 tomatillos, husks removed and quartered
- 1/2 Spanish onion, chopped
- 2 cloves of garlic, chopped
- 1/2 bunch fresh cilantro
- 2 jalapeno peppers, chopped and seeded if desired, for less heat.
- 2 eggs
- Mexican Crema (you can find it in your grocery store dairy aisle or substitute sour cream)
- Queso Fresco (you can find it in your grocery store dairy aisle/specialty cheese shop or substitute ricotta)
- Salt and black pepper to taste
Directions:
Cut tortillas in quarters. In a frying pan with high sides, heat oil to 350 degrees.
Working in batches, fry tortillas until golden brown, about five minutes per batch.
Place fried tortillas on paper towels to soak up any extra oil.
In a small pot bring water to a boil. Blanch the tomatillos, onion, garlic and jalapeno and boil until soft. Drain veggies and hold until cool.
Once cooled, place mixture in blender. Add cilantro and blend well.
Heat a little oil in a large sauté pan over medium high heat. Add ½ cup of tomatillo salsa, and chips. Stir gently to make sure chips are coated.
In a separate, non-stick pan fry two eggs sunny side up.
Put coated tortillas on plate and add eggs on top. Finish with Mexican Crema, crumbled Queso Fresco, salt & pepper.
