Tortilla chips don’t get no respect. Most often bought in bag form and dipped into hot cheese, their potential to form part of a tasty meal is overlooked. Combine home-made chips, salsa verde, spicy chorizo and eggs, serve up with fresh radishes and vinegary pickled onions, and you have yourself a chilaquiles dish that’ll make you think twice the next time you’re tempted in the snack aisle.
Note: This recipe is part of our ongoing series with Serious Eats.
We’ve been fascinated with tomatillos ever since we first grew them in our deck herb garden a few years back. We bought two seedlings from a farm sale, and watched them grow and develop their papery husks, like hanging lanterns, eventually to get filled out by the fruit within them. Unfortunately, one plant was unceremoniously trampled by a backyard chicken, so we didn’t get quite the yield we would have liked – but fortunately, pollination had already taken place (tomatillos, unlike tomato plants, cannot self-pollinate, so you’ll need more than one to grow fruit). We had enough to make ourselves a really tasty salsa verde – the green cousin of a tomato salsa. Tomatillos share the same growing season as tomatoes, so at the beginning of summer we’re still too early for local varieties, let alone in our backyard, but that doesn’t mean you can’t find them at the grocery store.
Salsa verde is packed with tomatillos, chilis, and love-it-or-hate-it cilantro (guess which way we go?), and you can add as little or as much heat as you like by varying the variety and amount of hot chili peppers. We usually opt for jalapeños, but if you want a little more fire you can look for serrano peppers. This time, we decided to use the sauce, not as a dip, but as a base for chilaquiles – a Mexican dish combining freshly-made tortilla chips with salsa and toppings – kind of like nachos, but saucier and paired with eggs.