Chorizo and Egg Chilaquiles with Salsa Verde

Ingredients

• Vegetable, canola, or peanut oil, for frying and sautéing
• 16 soft corn tortillas, cut into 6 wedges each
• Kosher salt
• 1/2 pound fresh Mexican chorizo, casing removed, if necessary
• 2 cups Mexican salsa verde, homemade or store-bought
• 1 cup homemade chicken stock or low-sodium chicken broth or water
• 4 large eggs
• 1/2 cup shredded Monterey Jack cheese or crumbled cotija cheese
• 1/2 cup Mexican crema or sour cream
• Rapid-pickled red onions, for garnish
• 4 radishes, thinly sliced
• 1/4 cup chopped fresh cilantro leaves, for garnish
• Sliced limes, for serving

Directions

1. Pour about 3 inches of vegetable oil into a large Dutch oven, wok, or deep fryer and bring it to 375 degrees F, adjusting the heat as needed to hold that temperature. Set a large rimmed baking sheet nearby and line it with paper towels. Fry the tortilla wedges in batches so the pot does not get crowded, stirring and flipping them with a metal spider as they cook. When the bubbling has nearly quieted, and the chips are lightly golden and crisp, about 3 minutes per batch, move them to the prepared baking sheet and salt them right away with kosher salt. Continue with the rest of the tortilla wedges.
2. Heat the broiler to high and position an oven rack 6 or 7 inches from the flame. Warm 1 tablespoon oil in a large 12-inch straight-sided sauté pan or cast iron skillet over medium-high heat. Add the chorizo and cook it, breaking it up with a wooden spoon, until it is browned and fully cooked. Lift the chorizo out with a slotted spoon, transfer it to a plate, and keep it nearby. Pour off the fat from the skillet, leaving 1 tablespoon behind. Add the salsa verde and chicken broth, then cook over medium heat until the mixture simmers. Add three-quarters of the chips and fold them in gently so they get coated. Cover the pan and let it sit while you cook the eggs.
3. In a large non-stick pan, cook 4 eggs until the whites are firm and the yolks are still soft, about 3 minutes. Season them with salt, then move them to a large plate.
4. Add the rest of the tortilla chips to the chilaquiles pan, stirring gently, and taste for salt, adding more if needed. Scatter the cheese over the top, followed by the cooked chorizo. Broil until the cheese has melted, if you are using Jack, and some of the tortilla edges are browned, 1 to 3 minutes. If you are using cotija, it will not melt much, so you can leave the broiling out. Spoon onto plates or bring the skillet to the table, then top with the fried eggs, sour cream, pickled red onions, sliced radishes, and cilantro. Serve right away with lime wedges for squeezing.