Yet another delightful recipe from Kristin Cavallari. This one is a tasty way to start any day, and would be great for breakfast with guests, family, etc.
Salsa Verde Ingredients:
1 lb. tomatillos, husks removed
1 poblano chile, seeds removed
1 small white onion, cut in half
2 cloves garlic
1 tbsp. avocado oil
1 cup chicken stock
1/2 cup fresh cilantro with stems
1 tsp. ground cumin
1/2 lime, juiced
1 jalapeno with seeds removed
1 tsp. Himalayan salt
Freshly ground black pepper
Chilaquile Ingredients:
2 (8-ounce) packages of tortillas (corn or flour, dealer's choice), cut into triangles
Avocado oil
Pink Himalayan salt
Freshly ground black pepper
1 large avocado, diced
1/2 lb. cooked, crumbled chorizo
4 eggs, cooked sunny-side up, optional (though, recommended)
1/4 cup pickled red onion (optional)
1/4 cup chopped cilantro
1/3 cup crumbled Queso Blanco
FIRST: Preheat the oven to 375. Toss the tomatillos, poblano, onion halves, and garlic with the avocado oil on a large baking sheet. Roast until golden brown, roughly 30 minutes.
THEN: Transfer those veggies to a blender or food processor (blender preferred), and add the cilantro, chicken stock, cumin, lime juice, jalapeno, salt and pepper. Blend until smooth and set aside.
MEANWHILE: Spread the tortilla triangles out evenly on two large baking sheets. Toss with avocado oil and season with salt and pepper. Bake until tortilla triangles are crispy, checking frequently, for about 10-15 minutes. You don't want them to burn!
FINALLY: Toss the salsa and tortilla chips in a large mixing bowl. Depending on how you plan to serve this dish, either top the whole mess with avocado, chorizo and eggs, or separate into servings first and then pile on your toppings!
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