Chilaquiles

This dish is easy to make, but does have quite a few steps. I would suggest making the sauce the night before so the next morning all you have to do is fry the tortillas and make the eggs. Chilaquiles is usually eaten for breakfast, but you could easily substitute the eggs for shredded chicken or beef, even jackfruit if your vegan. I hope you try this dish, it is loaded with smoky flavor from the toasted dried chiles and has a good balance with the roasted veggies.

Ingredients

2 roma tomatoes

1 cup of vegetable broth

1/2 white onion

3 cloves of garlic

1 each - dried new mexican red chile, guajillo chile, pasilla negro

1 tbsp of dried shallots

1/2 tsp of salt

1/2 tsp dried cumin

8 small corn tortillas, quartered

pepitas

cojita cheese

neutral oil

salt and pepper

Turn oven onto 400F, put halved tomatoes, quartered onions, peeled garlic, a splash of oil and salt and pepper onto sheet pan. Roast veggies for 15-20 minutes. In the meantime, take the dried chiles, cut and discard the tops and throw out the dried seeds. Toast chiles in a dry pan for about 5 minutes - keep moving chiles in low/medium heated pan so they don’t burn. After, add the veggie broth and cook for another 10 minutes so the dried chiles can soften. Once the dried chiles cook, put into the food processor with roasted veggies from oven and blend until smooth. If needed, add a little more veggie broth if sauce is too thick for your liking. Add the 1/2 tsp of salt and cumin now. Can refrigerate overnight to develop flavor.

In a medium sized skillet heat up 2-3 tablespoons of oil, fry 5-6 corn tortilla slices at a time. Put onto sheet tray lined with paper towel to drain excess oil. Please have oven already heated to 400F. Once the tortillas are cooked, put into oven (sans paper towel) for 15 minutes to really crisp up and drain out more oil. You can skip this step, but I like the crunchy texture in the dish. Take the homemade chips out of the oven and then toss chips in bowl with all of the sauce, then place back onto same sheet pan and add eggs on top, cook in oven for about 18 minutes or until eggs are cooked the way you desire. Top with cojita cheese, avocado, pepitas, cilantro, thinly sliced red onion, radishes, mexican crema, whatever your like! Eat immediately.

Chilaquiles Rojo