Sunrise Fiesta the Absolute Best Homemade Chilaquiles with Fresh Salsa Verde

Roast the Vegetables: Place tomatillos, onion quarters, serranos, and unpeeled garlic on a baking sheet. Broil or roast until skins are blackened and softened (about 8-10 minutes).

Peel & Blend: Peel the charred skin off the garlic. Transfer all roasted items to a blender. Add chicken broth, cilantro, cumin, and salt. Blend until mostly smooth but retain a little texture.

Simmer the Salsa: Pour the blended mixture into a medium saucepan. Bring to a gentle simmer over medium heat. Cook uncovered for 10-15 minutes until the sauce thickens slightly and the flavour concentrates. Taste and adjust salt. Keep warm.

Cut Tortillas: Stack tortillas and cut each into 6-8 wedges.

Fry the Totopos: Heat 2 inches of oil/lard in a deep skillet to 350°F (175°C). Fry tortilla wedges in small batches, turning often, until golden brown and crisp (2-3 minutes). Remove with a slotted spoon and drain well on paper towels. Sprinkle immediately with fine salt.

Heat the Chicken: In a separate small pan, heat olive oil. Add shredded chicken and sauté briefly until warmed through.

Soften the Chips: Pour about 1.5 to 2 cups of the warm salsa over the crisped totopos in a large, wide skillet or pot. Gently fold and toss until the chips are mostly coated and slightly softened but not mushy. Cook over low heat for 1-2 minutes maximum.

Fry the Eggs: While chips are softening, fry 4 eggs sunny-side up (yolks runny).

Plate & Garnish: Divide the saucy chilaquiles among four shallow bowls. Top each serving with shredded chicken, a fried egg, a drizzle of crema, sliced avocado, and a generous sprinkle of cotija cheese and cilantro. Serve immediately.