A first and playful excerpt from  Mexico from the Inside Out by Enrique Olvera (Phaidon, $59.95, October 2015) , this first English language cookbook by chef from restaurant Pujol in Mexico City is worth buying just for its appetizing visuals.

DIVORCED CHILAQUILES

Chilaquiles divorciados 

Serves 4 

INGREDIENTS

Totopos

• 4 cups (about 1 l) corn oil
• 12 corn tortillas (page 214), eat cut into 8 triangles

Green Salsa

• 3 cups (600 g) tomatillos
• ¼ white onion
• 1 large garlic clove
• 1 tsp cumin seeds
• 2 chiles Serrano
• 2 sprigs cilantro (coriander)
• 2 sprigs epazote
• 1 tsp kosher salt, or to taste
• 1 cup (240 ml) water

Red Salsa

• 12 plum tomatoes
• ½ white onion
• 1 large garlic clove
• 2 chiles Serrano
• 2 sprigs epazote
• 1 tsp salt, or to taste
• 1 cup (240 ml) water 

Pulled Chicken

• 1 skinless, boneless chicken breast
• 1 large garlic clove
• 1 bay leaf
• 1 tsp kosher salt 

Fried Eggs

• ¼ cup (60 ml) olive oil
• 4 large eggs
• 1 tsp kosher salt

Plating

• 1 cup (5 ounces/140 g) grated panela cheese
• ½ cup (120 ml) crema de rancho
• ¼ white onion, julienn
• ¼ red onion, julienned

INSTRUCTIONS

 Totopos 

In a pot, heat the oil to 355°F (180°C). Add the totopos and cook until browned. Drain on paper towels. 

Green Salsa 

Place all the ingredients in a pan and cook over medium heat for 25 minutes. Blend and adjust the salt.

Red Salsa 

Place all the ingredients in a pot and cook over medium heat for 25 minutes. Blend and adjust the salt. 

Pulled Chicken 

Place all the ingredients in a pot; add 2 cups (about 500 ml) water, and bring to a boil over medium heat. Lower the heat to a simmer and cook for 25 minutes. Remove the chicken from the broth, cool slightly, and shred it with your hands. 

Fried Eggs

Heat the oil in a large pan over low heat. Crack the eggs, one by one, into the oil. When the egg whites begin to turn opaque, cover and cook for 4 minutes. Remove from the heat and season with the salt. 

Plating 

Divide the chips among 4 bowls. Cover half of them with the green salsa and the other half with the red salsa. Top with the chicken and the fried eggs and finish with the cheese, crema de rancho, and onions. 

(* Recipe excerpted with permission from 'Mexico from the Inside Out -Phaidon Press, October 2015- by Chef Enrique Olvera...Photo by Araceli Paz))