Chilaquiles - Desert-Snow.com

Chilaquiles

There are many regional variations of chilaquiles with additional ingredients, such as shredded chicken, beans, guacamole, and fried or scrambled eggs.

For the Sauce:                                     For the Eggs:                            To Garnish:

3 tbsp Oil                                                      2 tbsp Oil                                          Queso Fresco, crumbled

2 cloves Garlic, minced                               4 Eggs                                               Cilantro leaves, chopped

1/2 Onion, diced                                           Salt & Pepper to taste                    Radishes, sliced

4 Chipotles in Adobo Sauce                                                                                  Avocado, cubed

2-1/2 cups Crushed Tomatoes                                                                              Hot Sauce

1 cup Chicken Stock

Instructions:

In a large skillet, fry the onions and garlic for 2 to 3 minutes over medium-high heat.

Season with salt and pepper, then lower the heat and cook for an additional 2 minutes.

Transfer the onions to a blender. Add in tomatoes, chipotle peppers in adobo, and chicken stock. Blend until the sauce is smooth and lump-free.  Transfer the sauce back to the skillet and cook on medium-low for 10 minutes to reduce.

Turn the heat on the sauce up to medium-high. Boil for 3 minutes and working in batches, add in the  tortilla chips.  Coat and cover the chips before each addition. Repeat until all the chips have been added. Take off the heat.

While the sauce is boiling, heat the oil in a second pan.  Fry the  eggs for 3 to 5 minutes, depending on how soft or hard you like your  eggs.  Place the eggs on the tortilla chips.

Garnish with Queso Fresco, radishes, and cilantro leaves, and enjoy.