Divorced Chilaquiles
Divorced Chilaquiles
These outstanding chilaquiles from chef Enrique Olvera feature pulled chicken, fried eggs, and two kinds of salsa.Adapted from Mexico from the Inside Out by Enrique Olvera.
Servings
4
servings
Ingredients
- 4 cup corn oil
- 12 corn tortillas, eat cut into 8 triangles
- 3 cup tomatillos
- 1/4 white onion
- 1 large garlic clove
- 1 teaspoon cumin seeds
- 2 chiles serrano
- 2 sprigs cilantro (coriander)
- 2 sprigs epazote
- 1 teaspoon kosher salt, or to taste
- 1 cup water
- 12 plum tomatoes
- 1/2 white onion
- 1 large garlic clove
- 2 chiles serrano
- 2 sprigs epazote
- 1 teaspoon salt, or to taste
- 1 cup water
- 1 skinless, boneless chicken breast
- 1 large garlic clove
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 4 large eggs
- 1 teaspoon kosher salt
- 1 cup grated panela cheese
- 1/2 cup crema de rancho
- 1/4 white onion, julienned
- 1/4 red onion, julienned
Directions
- In a pot, heat the oil to 355 degrees F. Add the cut corn tortillas, and cook until browned. Drain on paper towels.
- Place all the ingredients in a pan and cook over medium heat for 25 minutes. Blend and adjust the salt.
- Place all the ingredients in a pot and cook over medium heat for 25 minutes. Blend and adjust the salt.
- Place all the ingredients in a pot; add 2 cups of water, and bring to a boil over medium heat. Lower the heat to a simmer and cook for 25 minutes. Remove the chicken from the broth, cool slightly, and shred it with your hands.
- Heat the oil in a large pan over low heat. Crack the eggs, one by one, into the oil. When the egg whites begin to turn opaque, cover and cook for 4 minutes. Remove from the heat and season with the salt.
- To plate: Divide the chips among 4 bowls. Cover half of them with the green salsa and the other half with the red salsa. Top with the chicken and the fried eggs and finish with the cheese, crema de rancho, and onions.