Chef Justin Urso, who’s in the final stretch of opening The Dial and Blue Owl at 907 Main (a boutique hotel coming to Central Square in September), shares his go-to recipe for chilaquiles, a traditional Mexican breakfast food. You can up the number of jalapenos if you want more heat or go light on the cilantro if it’s not your fave — Urso sometimes omits the eggs if he’s in more of a snacking mood than a breakfasting mood — but keep this one in the repertoire as an easy and satisfying year-round recipe.
- 1 1/2 pounds fresh tomatillos, husked and rinsed
- 2 jalapeño chiles, stemmed, to taste (seeded for a milder salsa)
- 12 cilantro sprigs,(garnish)
- plus 1/3 cup chopped cilantro
- 2 tablespoons olive oil or grapeseed oil
- 1 small white onion, quartered
- 2 large garlic cloves
- 2 cups chicken shredded chicken
- 2 large eggs
- 12 thick corn tortillas, cut into wedges and deep-fried or baked until crispy
- 1/2 cup crumbled queso fresco or feta
- 1/4 cup sour cream
- Toss the tomatillos, jalapenos, garlic and onion with oil and salt
- Heat broiler and place the tomatillos, jalapenos, garlic and onion on a sheet tray and broil until slightly charred on each side and softened through. Remove from the broiler and allow to cool to room temp
- Place the charred tomatillos, jalapenos and onion into a blender with 2/3 of the cilantro. Blend into a course puree
- Pour the puree (salsa Verde) into a pot and add the chicken heat gently.
- While the salsa Verde and chicken are heating up fry two eggs in a separate pan
- Once warm add the tortillas and mix until the tortillas are covered .
- Scoop onto a plate top with the fried eggs, sour cream, cheese and the remaining cilantro. Enjoy!