-
1
To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover.
-
2
Bring to a boil over high heat.
-
3
Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes.
-
4
Remove from the heat and let cool slightly.
-
5
Carefully transfer the boiled vegetables, along with the cooking water, to a blender.
-
6
Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety.
-
7
Add the 1/2 bay leaf, oregano, thyme, salt, and broth.
-
8
Continue to puree until smooth.
-
9
You should have about 1 quart of salsa verde.
-
10
Place a wide pot or pan over medium-high heat and coat with the corn oil.
-
11
When the oil is hazy, pour in the salsa verde; it will bubble a bit.
-
12
Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes.
-
13
Cover, reduce the heat to very low, and keep warm while you finish the chips.
-
14
Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375F over medium-high heat.
-
15
Stack the tortillas and fan them with your thumb to separate.
-
16
Cut the tortillas into 8 wedges like a pie.
-
17
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes.
-
18
Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool.
-
19
(Let the oil return to the proper temperature between batches.)
-
20
To finish the chilaquiles, uncover the salsa verde and raise the heat to medium.
-
21
Just when it starts to bubble, stir in the beaten eggs.
-
22
Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it.
-
23
Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft.
-
24
Take care not to break the chips.
-
25
Sprinkle the Jack cheese on top and let it melt.
-
26
Divide the chilaquiles among 4 plates.
-
27
Sprinkle with the queso fresco, chopped onion, and cilantro.
-
28
Garnish with the crema fresca and serve immediately.
