Roasted tomatillo chilaquiles with goat cheese

Roast tomatillos, garlic in its skin, onions and serrano chilies until completely soft; stem the chilies and peel the garlic.

Put everything with its juices in a blender, pulse, then blend on low and a little higher to a coarse puree.

Heat a cast iron pan filmed with oil over medium heat until it sizzles, add the puree all at once and stir.

Cook until darkened and thick, almost the consistency of tomato paste.

Add chicken broth for a brothy sauce, turn the heat to high and bring to a full boil.

Bunch the cilantro and slice thin across leaves and stems; add some to the sauce and reserve some for garnish.

Season the simmering sauce with salt and taste.

Add eight ounces of tortilla chips, nestling them down into the liquid without breaking too many.

Cover with a pan, turn off the heat and let soften about three minutes, until softening but still holding some integrity.

Top with Mexican crema, crumbled goat cheese, a sunny-side-up fried egg and the reserved cilantro.