Victor's Chilaquiles

Added September 08, 2008

Victor from Oakland, CA
This recipe comes from my Mexican mom who probably picked it up from
her mom, or an aunt, or a cousin, or maybe even Rick Bayless. The
beauty of it though is that you can make it your own by substituting
different types of cheese, sauce, adding chicken or carnitas, or
making it into a casserole for large family breakfasts. Growing up,
this was a common staple at the table, and since I've move out, I've
kept it on my table, especially after a night of drinking.

Chilaquiles Chingones

12 corn tortillas (the thicker the better) or about 3 tortillas per serving
2-3 eggs per serving, beaten and seasoned with salt and pepper
4 large red tomatoes (for red sauce) or 8 green tomatillos (for green sauce)
1/2 cup water
1 large white onion, finely chopped
1 garlic clove
3 chiles de arbol for red sauce or 2 Jalapeño peppers, stemmed, seeded
and chopped for green sauce.
5 tablespoons corn oil or enough to fry the tortillas
1 cup of grated Oaxaca cheese, queso fresco or Monterrey Jack
Chopped fresh cilantro to taste.

Note: Canned or jarred salsas also work.

Directions

• Boil tomatoes and chiles until soft (or you can roast/broil them
for 5-7 minutes until skin blackens to give the sauce a stronger,
smokier flavor).
• Mix them in blender with the garlic, half of the onion, and water.
• Heat 1 tbsp of oil and fry this paste, lower the heat and simmer
for 5 minutes. Season to taste with salt.
• Cut the tortillas in strips or triangles
• Heat 4 tbsp of oil and fry the tortilla strips in small batches
until crispy (about 1-2 minutes), place on paper towels.
• Drain oil and add the eggs to pan. Stir in tortilla strips and
eggs quickly so they don't stick to the pan (repeat for each serving).
• Remove from heat, serve and pour the sauce over them and sprinkle
with the onion, cheese, cilantro
• Serve immediately with a side of refried beans.

Posted at 02:19 PM, Sep 8, 2008   |  Permalink  |  View Comments