Divorced Chilaquiles

(Chilaquiles divorciados)

Ingredients

Totopos

• 4 cups (about 1 l) corn oil

• 12 corn tortillas, eat cut into 8 triangles

Green Salsa

• 3 cups (600 g) tomatillos

• 1/4 white onion

• 1 large garlic clove

• 1 tsp cumin seeds

• 2 chiles Serrano

• 2 sprigs cilantro (coriander)

• 2 sprigs epazote

• 1 tsp kosher salt, or to taste

• 1 cup (240 ml) water

Red Salsa

• 12 plum tomatoes

• 1/2 white onion

• 1 large garlic clove

• 2 chiles Serrano

• 2 sprigs epazote

• 1 tsp salt, or to taste

• 1 cup (240 ml) water

Pulled Chicken

• 1 skinless, boneless chicken breast

• 1 large garlic clove

• 1 bay leaf

• 1 tsp kosher salt

Fried Eggs

• 1/4 cup (60 ml) olive oil

• 4 large eggs

• 1 tsp kosher salt

Plating

• 1 cup (5 ounces/140 g) grated panela cheese

• 1/2 cup (120 ml) crema de rancho

• 1/4 white onion, julienned

• 1/4 red onion, julienned

Instructions

Totopos: In a pot, heat the oil to 355°F (180°C). Add the totopos and cook until browned. Drain on paper towels.

Green Salsa: Place all the ingredients in a pan and cook over medium heat for 25 minutes. Blend and adjust the salt.

Red Salsa: Place all the ingredients in a pot and cook over medium heat for 25 minutes. Blend and adjust the salt.

Pulled Chicken: Place all the ingredients in a pot; add 2 cups (about 500 ml) water, and bring to a boil over medium heat. Lower the heat to a simmer and cook for 25 minutes. Remove the chicken from the broth, cool slightly, and shred it with your hands.

Fried Eggs: Heat the oil in a large pan over low heat. Crack the eggs, one by one, into the oil. When the egg whites begin to turn opaque, cover and cook for 4 minutes. Remove from the heat and season with the salt.

Plating: Divide the chips among 4 bowls. Cover half of them with the green salsa and the other half with the red salsa. Top with the chicken and the fried eggs and finish with the cheese, crema de rancho, and onions.