Chilaquiles

INGREDIENTS IN CHILAQUILES

The two crucial ingredients in chilaquiles are the tortillas and the chili sauce. Because the recipe only contains a few ingredients, quality matters. Here’s what I recommend.

FOR THE TORTILLAS

As tempting as it may be to use store-bought tortilla chips, I don’t recommend it. Making your own baked chips literally takes 10 to 12 minutes and the end result is so much better.

I find that store bought chips tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid. Plus, the taste of homemade chips is way more corn-y and grain-y, which I absolutely love.

FOR THE SAUCE

I highly recommend making your own. Here’s a red enchilada sauce recipe I like. It’s super easy to do and the complex flavors don’t even compare to any store-bought red enchilada sauce I’ve ever tried.

Ingredients

  • 2 large tomatoes, chopped

  • 2 jalapeno peppers, seeded
  • 1 cup organic vegetable broth

  • 1/4 teaspoon salt
  • 2 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 4 cups tortilla chips (about 40 chips)

  • 6 large eggs
  • 1 ripe avocado, peeled and sliced
  • 1/4 cup light sour cream

  • 1 tablespoon finely chopped fresh cilantro

How to Make It

Step 1

Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.

Step 2

Heat a 12-inch sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.

Step 3

Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Arrange avocado slices over eggs. Top with dollops of sour cream and a sprinkle of cilantro. Serve immediately.

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