Preparation

Chilaquiles exist in that perfect breakfast-lunch space where you can claim it's morning food while knowing full well you're eating nachos. Adding leftover pulled pork—whether it's BBQ, carnitas, or any other style—turns it into a substantial meal that uses every last bit of yesterday's effort.

Preparation Steps

1. Preheat your broiler. Place tomatillos, jalapeño, onion, and garlic on a baking sheet and broil for 8-10 minutes, turning once, until charred in spots.
2. Transfer the charred vegetables to a blender, add cilantro, 1/4 cup sour cream, and salt. Blend until smooth. This is your tomatillo cream sauce.
3. Heat about 1/4 inch of oil in a large skillet. Fry the tortilla triangles in batches until just crispy, about 2 minutes per side. Drain on paper towels.
4. In the same pan (discard most of the oil), add the pulled pork and cook over medium-high heat until the edges crisp, about 4-5 minutes.
5. Add the fried tortilla chips to the pan with the pork, then pour the tomatillo cream sauce over everything. Toss gently to coat. Let it cook for 2-3 minutes so the chips soften slightly but still have texture.
6. In a separate pan, fry the eggs to your preference (traditionally over-easy).
7. Divide the chilaquiles among plates, top each with a fried egg, and garnish with queso fresco, remaining sour cream, radishes, pickled jalapeños, and lime wedges.

The magic timing is getting the tortillas to that perfect point between crispy chip and soft enchilada—aim for a texture that's yielding but still has some structure. The runny egg yolk becomes another sauce that enriches every bite.