Breakfast
 
 
Feeds 3-4
Author:
Recipe type: Breakfast
Ingredients
  • For the sauce:
  • 3 ripe tomatoes
  • 1 tomatillo,
  • 2 bulb onions (or ¼ white onion)
  • 3 garlic cloves
  • 3 chiles de ├írbol, deseeded
  • ¼ tsp cracked black pepper
  • ¾ tsp salt
  • 1 cup chicken stock
  • For the nachos
  • 5 cups of tortilla chips
  • crema mexicana
  • white onion, diced
  • 4 large eggs
  • queso cotija
  • radishes
  • green onion
  • avocado
Instructions
  1. For the salsa:
  2. To start, set your broiler on low.
  3. In a pan lined with foil, place your tomatoes, tomatillo, bulb onions, garlic cloves and chiles de árbol. Set under the broiler for about 15 minutes until everything is soft and lightly charred. Set aside to cool.
  4. Transfer the tomatoes, tomatillo, bulb onions, garlic cloves and chiles de arbol to a blender with the cracked black pepper, salt and chicken stock. Blend until smooth.
  5. In a small fry pan on medium heat, add the shredded turkey and mix in the salsa. Simmer for about 5-6 minutes until the turkey is heated up. Set aside
  6. For the eggs:
  7. In a small fry pan on medium heat, heat up the remaining 2 tablespoons of vegetable oil. Crack open an egg in the middle, reduce the heat to low and cover the egg with a lid. Cook for 3-4 minutes until the edges are crispy and the whites are fully cooked then season with salt and pepper.
  8. To assemble:
  9. Arrange your chips on a serving dish. Carefully pour your salsa/turkey mix over your chips and top with a drizzle of crema mexicana, white onion, fried eggs, radishes and sprinkle on cotija and green onion then serve.
Recipe by Chicano Eats at http://www.chicanoeats.com/breakfast-nachos/