neophyte to Mexican cooking, I was intimidated, at first, about
making this dish of tortillas cooked in a sauce made of poblano
chilies (charred over a gas flame) and tomatillos (simmered with
water until tender). But those chilies and tomatillos blend up
quickly in a blender with an onion and cilantro, and suddenly you
have this bright, acidic, subtly spicy base that gets sucked up by
the crispy tortillas. Spoon it onto a plate, top it with a fried egg or
two, onions, more cilantro, and sour cream, and you have a
breakfast that is muy bueno.FOR THE TOMATILLO SALSA
½ pound tomatillos, papery husks removed, washed
3 poblano chilies
3 tablespoons chopped cilantro or epazote
½ onion, chopped
Kosher salt
1 tablespoon olive oil
Several handfuls of the best corn tortilla chips* you can find
4 eggs, fried
1 radish, sliced (optional)
½ red onion, chopped
¼ cup cilantro, chopped
4 ounces queso fresco or cotija cheese, grated
¼ cup sour cream or crema (Mexican sour cream)Place the tomatillos in a pot and add just enough cold water to