Chilaquiles with Roasted Tomatillo Salsa

Ingredients:

Chilaquiles

• 10 corn tortillas, preferably stale, cut into 8 pieces (spread out and dry overnight)
• 1/3 cup vegetable oil
• 3 cups salsa verde
• 1/2 cup crumbled queso fresco or soft feta cheese
• 2 thin slices of onion, separated into rings
• 0.5 cup sour cream
• 1/4 cup chopped fresh cilantro leaves, for serving
• Special equipment: 4 portioned casseroles

Salsa Verde

• 450 g fresh physalis
• 3 fresh serrano peppers
• 3 cloves garlic, unpeeled
• 1 large onion, coarsely chopped
• Olive oil, as needed
• 0.5 cup fresh cilantro leaves
• 1/4 cup chicken broth, or more if needed

Preparation:

1. Preheat oven to 290°C (400°F) using conventional or grill settings.
2. Salsa:
   
   Peel the tomatillos and rinse under warm water to remove any sticky residue. Place the chili, garlic, onion, and tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Place on the grill about 2-5 cm from the heat and cook, turning the vegetables once, until softened and lightly charred, about 5-7 minutes. Once the vegetables have cooled slightly, peel the garlic and remove the stems from the peppers. Place the roasted vegetables and fresh cilantro in a blender and puree. Pour in 1/4 cup of chicken broth and puree. Add more broth if needed to achieve the desired consistency.
   
   
   Salsa verde (green sauce) is typically made with tomatillos, green chilies, and cilantro. You can make your own at home or buy ready-made salsa verde at the supermarket.
   
   Tomatillos are small green fruits enclosed in a tissue-paper-like husk. They are used when they are still unripe and green, before the husk turns brown. Before cooking, remove the husk, wash, and dry the fruits. There is no need to seed them. Tomatillos can be purchased in the produce section of the supermarket.
3. Chilaquiles:
   
   Pour about 1/3 cup vegetable oil into a large skillet and heat over medium heat. When the oil is hot, add the tortillas in two or three batches and cook until lightly browned and almost crisp. Transfer the tortillas to paper towels and drain any remaining oil. Wipe the skillet with a paper towel.
4. Add the salsa to the same pan and bring to a simmer over low heat. Add the tortillas and cook until tender but not mushy, about 5 minutes. Season with salt and pepper to taste. Divide the mixture evenly among 4 casserole bowls. Top with crumbled cheese and onion rings. Drizzle with sour cream, sprinkle with finely chopped fresh cilantro, and serve with a fried egg.