Chilaquiles Breakfast Torta with Salsa Verde

Method

1. Peel the papery husks off the tomatillos and rinse off the sticky coating. Put them in a 18 cm pot with the stemmed jalapeño and peeled garlic, cover with water and cook over medium-high heat for 8 min, until the tomatillos turn from bright to olive green and soften. Lift them out and keep 2–3 tablespoons of the cooking water.

   Add in this stepTomatillos (or green unripe tomatoes plus a squeeze of lime) 250 gJalapeño (or serrano) 1Garlic cloves 1

   medium-high heat

2. Blend the vegetables with half the coriander, the salt and a splash of the cooking water until smooth to make the salsa verde.

   Add in this stepFresh coriander (cilantro) 1½ tbspSalt ½ tsp

3. Heat the salsa oil in a 24 cm pan over medium heat and pour in the salsa carefully (it spits). Simmer for 5 min, stirring, until slightly thickened, then turn off the heat. It should be a little thicker than single cream so the bread doesn't go soggy.

   Add in this stepVegetable oil, for the salsa 1 tbsp

   medium heat

4. Split the rolls lengthways and butter the cut sides. Heat a 24 cm · 1× pan (the number after · is how many batches) over medium heat and toast the rolls cut side down for 2 min, until golden and crisp. Meanwhile warm the refried beans in a small pot over low heat for 3 min, stirring.

   Add in this stepCrusty roll (bolillo) or a 15 cm piece of baguette 2Butter, softened 1 tbspRefried black beans (tinned) 120 g

   medium heat→low heat

5. Heat the egg oil in a 24 cm pan over medium-high heat and crack in the eggs. Spoon the oil over the whites and fry for 3 min, until the edges are crisp and the yolks still soft.

   Add in this stepEggs 2Vegetable oil, for the eggs 1½ tbsp

   medium-high heat

6. Reheat the salsa over low heat, add the tortilla chips and toss for only 30 sec, just to coat them. They go soggy if left, so move straight on.

   Add in this stepTortilla chips (thick, lightly salted) 80 g

   low heat

7. Spread the beans thickly on the bottom halves, then pile on the chilaquiles, fried egg and sliced avocado. Drizzle with crema, scatter with queso fresco and the rest of the coriander, close, press gently and eat at once.

   Add in this stepRipe avocado ½Mexican crema (or soured cream) 2 tbspQueso fresco (or mild feta) 40 gFresh coriander (cilantro) 1½ tbsp