CHILAQUILES DIVORCIADOS (CON TODO)

For the Salsa Verde

Bring a pot of water to a boil, and poach the tomatillos, onion, and jalapeños until soft, about 5-7 minutes. Remove and place in food processor along with cilantro, lime juice and salt. Pulse until chunky but homogenous. Set in refrigerator to cool.

For the Salsa Roja:

In the same pot, poach the tomatoes, chiles and onion until soft, 5-7 minutes. Remove from water and place in food processor, reserving 1 cup of poaching liquid.

Pulse until homogenous but not fully smooth.

Heat 1 tbsp of vegetable oil in a pan until hot but not shimmering, and then add the salsa (be careful, it will sputter). Add ½ of the reserved poaching liquid and let reduce for about 5-7 minutes. Add more liquid and reduce further for a fuller flavor, or remove from heat once a spoon leaves a trail in the pan. Refrigerate and set aside.

For the Chilaquiles

Prepare your garnishes: slice your avocado, thinly slice and soak the radish in cold water, dice your onion and chop your cilantro. Set aside

Salt and sear the steak on high heat until cooked through on both sides. The steak should be thin enough to not need too much time to cook, about 2 minutes on each side.

Fry your eggs in butter until cooked to your liking.

Add ½ of salsa verde to a pan and heat. Once hot, add 1-2 handfuls of your tortilla chips and toss to combine. Cook together until chips have softened and absorbed salsa. Repeat for the chips with the salsa roja.

Plate the two sets of chilaquiles next to each other. Slice your steak, and set on top of the chilaquiles. Add the egg, dollops of sour cream, feta cheese, cilantro, onion, and avocado (in the order of your liking!), and enjoy!