📝 About This Recipe
Transport your kitchen to the heart of Mexico City with this vibrant, savory breakfast classic. Featuring crisp corn tortillas bathed in a tangy, sugar-free roasted tomatillo sauce, this dish is a masterclass in balancing acidity, heat, and rich textures. It’s a soulful, hearty meal that proves you don't need added sweeteners to achieve a complex, deeply satisfying flavor profile.
🥗 Ingredients
The Salsa Verde
- 1.5 pounds Tomatillos (husked and rinsed)
- 2-3 pieces Serrano peppers (stemmed; use 1 for milder heat)
- 1/2 large White onion (peeled and halved)
- 4 cloves Garlic (unpeeled)
- 1/2 cup Fresh cilantro (packed leaves and tender stems)
- 1 cup Chicken or Vegetable broth (low sodium, no sugar added)
- 1 tablespoon Avocado oil (for frying the sauce)
- 1 teaspoon Kosher salt (to taste)
The Tortillas
- 12 pieces Corn tortillas (stale or day-old works best, cut into wedges)
- 1/3 cup Avocado oil (for shallow frying)
Toppings and Garnish
- 4 large Eggs (fried sunny-side up or over-easy)
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Mexican Crema (or unsweetened Greek yogurt)
- 3 pieces Radishes (thinly sliced)
- 1/4 cup Red onion (finely diced)
- 1 large Avocado (sliced)
👨🍳 Instructions
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1
Preheat your broiler. Arrange the tomatillos, serrano peppers, halved white onion, and unpeeled garlic cloves on a baking sheet.
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2
Broil the vegetables for 5-7 minutes until the tomatillos are charred and softened. Flip them halfway through to ensure even roasting.
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3
Remove from the oven. Peel the roasted garlic and place it into a blender along with the roasted tomatillos, peppers, onion, and any juices from the pan.
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4
Add the cilantro and broth to the blender. Pulse until the sauce is mostly smooth but still retains a rustic, slightly chunky texture.
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5
Heat 1 tablespoon of oil in a large deep skillet over medium-high heat. Carefully pour in the blended salsa (it will splatter!) and simmer for 10 minutes until it thickens slightly and the flavors deepen. Season with salt.
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6
While the sauce simmers, heat 1/3 cup of oil in a separate large pan over medium heat. Fry the tortilla wedges in batches until they are golden brown and crisp. Drain on paper towels.
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7
In a small non-stick pan, fry your eggs to your preference—sunny-side up is traditional to allow the yolk to create a second sauce.
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8
Gently fold the fried tortilla chips into the simmering salsa verde. Toss lightly for 1-2 minutes until the chips are coated but still retain some crunch.
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9
Divide the coated tortillas among four plates.
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10
Top each plate with a fried egg, a drizzle of crema, crumbled queso fresco, sliced radishes, red onion, and avocado slices. Serve immediately while hot.
💡 Chef's Tips
Use 'stale' tortillas by leaving them out on the counter overnight; they absorb less oil and get crispier than fresh ones. Don't skip roasting the vegetables; the char provides a smoky depth that replaces the need for any sugar or sweetness. If the sauce becomes too thick while simmering, add an extra splash of broth to reach your desired consistency. For a time-saver, you can use high-quality store-bought unsweetened tortilla chips, but homemade fried wedges offer the best texture. To keep the chips from getting soggy, only toss them in the sauce right before you are ready to plate and eat.
🍽️ Serving Suggestions
Pair with a hot cup of cafe de olla (brewed without piloncillo for a sugar-free version). Serve alongside a side of refried black beans seasoned with epazote. A chilled glass of hibiscus tea (Jamaica) sweetened with stevia or left unsweetened complements the acidity. Add shredded leftover rotisserie chicken to the sauce for an extra boost of protein. Top with a spoonful of fermented hot sauce for an added probiotic kick and extra heat.