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Great homemade coffee with James Hoffmann.
Chilaquiles are a popular Mexican breakfast dish of fried tortillas mixed with salsa, topped with garnishes and often accompanied with eggs. With the sauced tortilla’s chewy-crunchy texture and salty, creamy cheese melting on top, the dish is delicious and satisfying. Our version is made with tomatillos rather than red salsa, hence the moniker chilaquiles verdes (verde means “green” in Spanish). We char tomatillos, chopped onion, garlic and chili; recipes often blend the ingredients to make a smooth salsa, but we skip that step and make a chunkier sauce. And instead of deep-frying tortillas, we take an easier route and simply toss them with oil then toast them in the oven until crisped and brown. Serve directly from the skillet.
6-inch corn tortillas, each cut into 8 wedges
tablespoons extra-virgin olive oil, divided
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