1 of 1
Chilaquiles with Fried Eggs and Tomatillo Salsa
Reprinted with permission from Lodge Cast Iron Nation
(Oxmoor House 2014; copyright 2014 by Lodge Manufacturing Company;
picture copyright 2014 by Tie Home Entertainment Inc.)
Makes 6 servings
2 to 3 T. peanut or vegetable oil
12 (6-in.) corn tortillas, each cut into 6 wedges
1 recipe Tomatillo Salsa (recipe below)
1/2 c. grated queso fresco or a high-moisture Monterey Jack cheese
1/2 c. goat cheese, separated into small pieces
1 to 2 T. unsalted butter or nonstick cooking spray
6 lg. eggs, preferably farm0fresh
Kosher salt and freshly ground black pepper, to taste
6 to 12 T. crumbled goat cheese
12 small sprigs fresh cilantro
12 T. crème fraîche
6 slices ripe avocado
6 lime wedges
Heat oil in Lodge 10- or 12-in. cast iron skillet over medium-high heat. When the oil is almost smoking, add tortillas, breaking them apart, and cook, stirring, until crispy. Drain any excess oil from the skillet, then pour the tomatillo salsa over the tortillas, and mix well. Add queso fresco and 1/2 cup goat cheese, and mi lightly. Reduce the heat to low.
Heat a Lodge 12-inch cast iron griddle over medium-low heat. Heat 6 serving plates in a warm oven.
Melt butter over the surface of the griddle, or remove from the heat, and coat with cooking spray. Gently break the eggs onto the griddle, trying to keep them separate from one another. Cook them sunny side up, and season with salt and pepper to taste. Just before the eggs finish cooking, stir the chilaquiles, and place a portion of mixture in the center of each warm plate. Top with fried egg, sprinkle with 1 to 2 tablespoons goat cheese, and tuck in 2 springs cilantro. Drizzle 2 tablespoons crème fraîche over all, and top with a slice of avocado. Serve a lime wedge on the side, if desired.
The Tomatillo Salsa
Makes 4-1/2 to 5 cups
4 c. tomatillos, peeled from their papery husks
4 garlic cloves, peeled
1/2 med. onion, roughly chopped
3 serrano chiles
1 c. water
1/4 to 1/2 t. kosher salt, to taste
2 T. peanut or vegetable oil
In a blender, puree the tomatillos, garlic, onion, chiles, water, and salt until smooth. Heat the oil in a Lodge 10-in. cast iron skillet over medium-high heat for about 2 minutes, then add the puree—it will splatter, so be carful. Cook until heated through, 3 to 4 minutes. Keep warm until needed.