Scrambled Eggs Chiliquiles With Roasted Tomatillo Sauce

Serving Size: 4

for the Roasted Tomatillo Sauce
4 tomatillos; washed, halved
2 red onions; peeled, quartered
1/4 cup olive oil; plus
3/4 cup olive oil
4 garlic cloves; coarsely chopped
1 teaspoon chipotle puree
1/2 cup fresh lime juice
6 spinach leaves ; blanched
2 tablespoon honey
Salt; to taste
Freshly-ground black pepper ;to taste

for the Fried Blue Corn Tortillas
2 cups canola oil
12 blue corn tortillas - (6" dia)
Salt; to taste

for the Soft Scrambled Eggs
1 stick unsalted butter
12 large eggs; lightly beaten
Salt ; to taste
Freshly-ground black pepper ; to taste

Sour cream; as needed
Shredded white Cheddar Cheese; as needed
Chopped cilantro; for garnish

Roasted Tomatillo Sauce: Preheat oven to 400 degrees. Rub oil on
tomatillos and onions with 1/4 cup of the olive oil and season with
salt and pepper. Place in a roasting pan and roast until soft and
golden brown about 20 to 25 minutes. Place tomatillos, onions, garlic,
chipotle, lime juice and spinach i na food processor and blend until
smooth. With the motor running,slowly add the 3/4 cup olive oil and
season with honey and salt and pepper. Keep warm in a bain marie.

Fried Blue Corn Tortillas: Heat canola oil in a medium saucepan to
365 F. Fry tortillas, 1 at a time, until crispy. Remove to a
plate lined with paper towels and season lightly with salt.

Soft Scrambled Eggs: Heat the butter over low heat in a large
skillet. Add the eggs and season with salt and pepper to taste and
cook slowly until soft curds form.

Assembly: Place a teaspoon of sour cream in 4 large shallow bowls to
secure the tortillas. Place a fried tortilla on top of each dab of
sour cream. Place some of the eggs and cheddar cheese on each
tortilla and top with another tortilla, repeat and top with another
tortilla. Top the tortilla with the remaining eggs and cheese and
ladle the warm tomatillo sauce over. Garnish with chopped cilantro.

This recipe yields 4 servings.

Formatted by Joe Comiskey -

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