Scrappy Chilaquiles

From Cooking Scrappy by Joel Gamoran

“I used to work the brunch shift with a bunch of ridiculously funny Mexican dishwashers. Every Sunday morning, somebody made chilaquiles verdes out of some freezer-burnt or stale tortillas, popping staff meal into the realm of magical eating. This is my version.” – Joel Gamoran


From Cooking Scrappy by Joel Gamoran

Servings: 4

Prep Time: 15  minutes

Cook Time: 35  minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


  • 15 tomatillos, paper removed
  • 1 onion, peeled and chunked
  • 6 garlic cloves, peeled
  • ½ jalapeno chile, chunked, seeds and all
  • ½ c grapeseed oil
  • 12 stale corn tortillas
  • Coarse sea salt
  • 1 ½ teaspoons ground cumin
  • 1 small bunch fresh cilantro, stems chopped fine, leaves chopped rough
  • 3 red radishes, tops and all, radishes sliced thin, greens chopped rough
  • 1 tablespoon agave syrup
  • 8 eggs, any size
  • 1 avocado, peeled, pitted, and randomly chunked
  • 2 ounces cotija cheese, crumbled
  • 1 lime, cut into wedges



  1. Preheat the oven to 450 degrees F
  2. Toss the tomatillos, onion, garlic, and chile with ¼ cup of the oil in a big cast-iron skillet or other ovenproof pan. When the oven is up to temp, bake until the tomatillos are wilted and tender, about 25 minutes
  3. Tear up the tortillas into bite-size pieces and toss with the remaining ol and some salt on a baking sheet. Bake until crisp, about 10 minutes, tossing halfway through. Add them in the oven while the tomatillos are cooking if there’s room.
  4. Dump the roasted veggies in a food processor or blender. Add the cumin, chopped cilantro stems, radish greens, agave, and more salt. Blitz until everything is saucy.
  5. Combine this mixture with the toasted tortillas in the cast-iron skillet. Crack the eggs on top and put back in the oven. Bake until the whites of the eggs are set but the yolks are still runny, about 5 minutes
  6. Top with avocado, sliced radishes, cheese, and cilantro leaves. Serve up with lime wedges. Dig in.