Chef Silvana Salcido Esparza's chilaquiles

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By Christina O'Haver By Christina O'Haver

PHOENIX -- Celebrated chef Silvana Salcido Esparza has opened her latest restaurant, Barrio Urbano, inside The Yard in central Phoenix. She shared her chilaquiles recipe with 3TV.

Chilaquiles


Serves two

Los totopos
-6 each corn tortillas, cut into eight pieces per tortilla
-Oil
Pan fry tortilla chips until golden. Place on a paper towel to help absorb the excess oil.

La salsa
-10 each tomatillos, peeled and rinsed
-2 each jalapeños
-1 each garlic clove
-1/4 each onion
-Salt to taste
You can cook your tomatillos and jalapeños by grilling them or placing them in a 400-degree oven until lightly charred. Remove stems and seeds from jalapeños (you can leave some seeds if you like your salsa spicy). Place all ingredients in a blender and blend until smooth. Adjust salt to taste.

Los chilaquiles
In a hot sauté pan, add a drizzle of oil and heat. Add the totopos and salsa, continue to sauté until the totopos have absorbed the salsa, approximately three minutes in cooking time. Top with a fried egg, and garnish with sliced avocado and crema Mexicana.