This is an awesome breakfast dish. If you’re feeling a little under the weather because of what you may have done to yourself inadvertently the night prior, well, this is a good answer. And, best part – they’re awesome reheated! For most chilaquiles recipes, the tortillas are half fried and become chewy in the sauce; these are fried crisp and added to the sauce at the last minute to retain a little of their crispness. Natas (the scalded cream that forms a thick skin on raw milk) or crème fraiche is usually stirred in at the last moment.
Safflower oil for frying
4 stale corn tortillas, cut into ½-inch squares
½ pound (about 11 medium) tomates verdes, husks removed, rinsed
4 fresh (or to taste) chiles serranos
2 garlic cloves, peeled and roughly chopped
Sea salt to taste
5 extra large eggs
3 tablespoons crème fraiche or “natas”
Pour oil to a depth of about ½ inch into a small frying pan. Fry the tortilla pieces a few at a time, turning them over until light brown and very crisp. Drain on paper toweling. Set aside. Put the tomates verdes (or tomatillo) and whole fresh chiles into a small saucepan, cover with water, and bring to a simmer. Continue simmering until the tomates are soft but not falling apart – about 10 minutes, depending on the size. Drain, reserving one third of the cooking water. Put that and the tomates, chiles and garlic into a blender jar and blend into a textured sauce. Heat 3 tablespoons of the oil in a frying pan, add the sauce, and fry over high heat, adding salt to taste until it is reduced and thickened – about 5 minutes. Break the eggs into a bowl; break them up (do not beat) with a fork, and season lightly with salt. Lower the heat under the sauce and gradually stir the eggs into it. Continue stirring and turning them over until they are set and the mixture is curdy. Stir in the cream and finally the crisp tortilla pieces. Remove from heat and serve immediately with corn tortillas.
