Green Chilaquiles With Cream
- 4 Stale Corn Tortillas cut in 1/2 inch squares
- 1/2 Lb Tomatillos huddled removed and rinsed
- 2 Garlic Cloves peeled and roughly chopped
- 1-2 Serranos to taste
- 5 Extra-Large Eggs
- 3 Tbsp Crème Fraîche more for serving
- Sea Salt to taste
- Avocado Oil for frying
Pour oil to a depth of about 1/2 inch into a small frying pan. Fry the tortillas a few at a time turning them a few times until light brown, and crispy. Drain on paper towels and continue until all tortillas are fried. Set aside.
In a small saucepan cover the tomatillos and the serrano peppers with water and bring to a simmer. Continue simmering for about 10 minutes until tomatillos are soft but not falling apart. Remove tomatillos and serranos from water, don't toss the water. Add tomatillos, serrano peppers, garlics, and 1/3 cup of the reserve water. Blend sauce until it is smooth but has some texture.
In a large pan add 3 tablespoons of the oil, follow with the blended green sauce, add salt to taste and cook for about 5 minutes-until sauce has thickened. Slightly scramble the eggs and add them to the sauce. Move eggs around the sauce until they are a soft scramble.
Stir in the 3 tablespoons of crème fraîche into the green sauce, followed by the crispy tortillas making sure they all the covered with sauce. Serve chilaquiles with warm tortillas and enjoy!
Chilaquiles are made a lot of different ways. This particular way is easy to make and delcious.