15 to 20 tomatillos, husked and halved
5 to 7 serrano chiles, chopped
3 cloves garlic
1/4 cup cilantro, roughly chopped
1/2 teaspoon ground cumin
1 medium yellow onion, chopped
Salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon vegetable oil
Vegetable oil, for frying
2 pounds corn tortillas, cut into wedges
10 large eggs
Queso fresco, for serving
Roughly chopped cilantro, for serving
Mexican crema, for serving
For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes. Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend. Sprinkle with salt and pepper. With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency. Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes. Add the tomatillo salsa to the saucepan and bring to a boil. Remove from the heat and set aside.
For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips. Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan. Remove the chips from the oil and place them on paper towels to drain. Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe.
Add the chips to the salsa and stir well, fully submerging the chips in the sauce. Cover and let soak for at least 3 minutes.
Prepare the eggs to your liking; we prefer them fried over-easy.
To assemble: Pour the salsa and chips into a large, deep serving platter. Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema.