Chilaquiles with Salsa Verde | GF/DF/SF

Name: Chilaquiles with Salsa Verde | GF/DF/SF
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)

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1 Prepare the salsa verde: Preheat the oven to 375°F. 2 On a large baking sheet, toss the tomatillos, poblano, onion halves, and garlic with the avocado oil.

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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)