Chilaquiles Divorciados

Ingredients

• 12 pieces Corn tortillas, cut into triangles
• 1 cup Vegetable oil for frying
• 6 pieces Tomatillos, husked and rinsed
• 3 pieces Roma tomatoes
• 2 pieces Serrano peppers
• 2 pieces Garlic cloves
• 0.5 cup White onion, chopped
• 1 cup Chicken broth
• 2 pieces Large eggs
• 0.25 cup Queso fresco, crumbled
• 2 tablespoons Crema Mexicana
• 2 tablespoons Fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat oil in a heavy skillet and fry tortilla triangles in batches until golden brown and crispy; drain on paper towels.

2. 2

   For the green sauce: Boil tomatillos and one serrano pepper until soft, then blend with one garlic clove and a splash of broth.

3. 3

   For the red sauce: Roast tomatoes and the remaining serrano pepper, then blend with one garlic clove and a splash of broth.

4. 4

   In two separate pans, sauté half the onion in a little oil, then pour the green sauce into one and the red sauce into the other; simmer both for 5 minutes.

5. 5

   Divide the fried tortilla chips into two equal portions; toss one half in the green sauce and the other half in the red sauce until well coated.

6. 6

   Fry two eggs in a separate pan until the whites are set but the yolks remain runny.

7. 7

   Plate the dish by placing the green chilaquiles on one side of the plate and the red chilaquiles on the other side.

8. 8

   Top with the fried eggs in the center, then garnish with queso fresco, crema, remaining onions, and cilantro.