Chilaquiles with Salsa Verde | GF/DF/SF | Umami

Ingredients

• Salsa Verde
• 1 pound tomatillos, husks removed
• 1 poblano chile, seeds removed
• 1 small white onion, cut in half
• 2 cloves garlic
• 1 tablespoon avocado oil
• 1 cup chicken stock
• ½ cup fresh cilantro with stems
• 1 teaspoon ground cumin
• Juice of ½ lime
• 1 jalapeño with seeds removed (optional)
• 1 teaspoon pink Himalayan salt
• Freshly ground black pepper
• Chilaquiles
• 2 (7-ounce) packages tortillas (I like the Siete brand almond flour), cut into triangles
• Avocado oil
• Pink Himalayan salt
• 1 large avocado, diced
• ½ pound cooked, crumbled chorizo
• 4 eggs, cooked sunny-side up
• ¼ cup Pickled Red Onions (page 250)
• ¼ cup chopped fresh cilantro
• ½ cup Cashew Crema (page 259)