Corn tortilla triangles coated in hot salsa verde, both crispy and chewy, served with cream, fresh cheese, onion, and cilantro. A great Mexican breakfast or brunch classic that is bright, comforting, and highly fragrant.
Ingredients
- 12 pieces corn tortillas
- 500 ml sunflower oil
- 500 ml Mexican salsa verde
- 120 g crème fraîche
- 120 g mild feta or salty fresh cheese
- 1 piece red onion
- 0.5 bunches fresh cilantro
- 1 piece ripe avocado
- 1 piece lime
- to taste fine salt
Method
- Cut the corn tortillas into triangles and let them sit out while the oil heats; they need to lose a little flexibility to crisp up better.
- Heat the oil in a sauté pan over medium-high heat, then fry the triangles in small batches until they are golden, rigid, and sound crisp when stirred.
- Drain the tortilla chips on paper towels, salt lightly while they are hot, and let them cool slightly so they stay very crunchy.
- Pour the salsa verde into a large skillet and bring to a simmer over medium heat until it smells of cooked tomatillo, cilantro, and chile, with a fluid but coating texture.
- Add the chips to the hot sauce and stir gently just enough to coat them; they should soften on the surface while keeping a slightly crispy center.
- Remove from the heat as soon as the sauce clings to the tortillas without turning them into mush, then taste and adjust the salt if necessary.
- Divide immediately among shallow plates or warm bowls, then drizzle with crème fraîche.
- Crumble the cheese on top, add the thinly sliced red onion, cilantro, avocado, and a squeeze of lime just before serving.
Nutrition
Per serving
- Energy
- 804.8 kcal
- Protein
- 17.05 g
- Carbohydrate
- 78.27 g
- Fat
- 48.47 g
- Fibre
- 10.96 g
- Calcium
- 107.64 mg
- Iron
- 1.96 mg
- Magnesium
- 59.71 mg
