Here in Sydney, it’s *very* rare to see fresh tomatillos in stores. There’s only two shops I know of that sell them and that may be only for a week or two in Summer. I recently found some in Harris Farm and decided to make chilaquiles verdes for the first time. I’ve never even tasted them before. New. Favourite. Breakfast.
Under the pile of chilaquiles are some frijoles refritos.
Obviously I am going to have to try the Rojas version now but what are the other must-try Mexican brekkies?
by Funkylamb
5 Comments
i would have like the cream onion and cilantro below the egg but still looks really nice like this
Chill with this tomatillos, this looks very good and delicious but at the next time add Oaxaca cheese and cream. Muy chidos 👍
Yummmm
thanks now im hungry
Those look great! It’s a shame that you don’t get a lot of Mexican produce but you can try scoring some Roma Tomatoes and experiment with Salsa Roja. If you can get some Epazote (fresh or dried) you’ll forget that you don’t get tomatillos. If you want to keep your Mexican journey I’d recommend going next with huevos rancheros and enchiladas. Also, as a recommendation, the cream and cheese goes on top of the salsa, not the egg.