Chipotle Chilaquiles
Course: Breakfast, Main DishCuisine: MexicanDifficulty: Intermediate
Servings
6
servingsCooking time
1
hourTotal time
1
hourIngredients
- Salsa
3 tablespoons canola oil
10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
2 cloves garlic, roughly chopped
1/2 yellow onion, roughly chopped
2 canned chipotle chiles in adobo sauce
Salt and freshly ground black pepper
- Tortilla Chips
Vegetable oil, for frying
Six teen 6-inch corn tortillas
Salt
6 fried eggs, for serving, optional
1/4 cup crumbled queso fresco
Thinly sliced red onions, for garnish
Mexican crema, for garnish
Chopped fresh cilantro, for garnish
Directions
- For the salsa
- Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and sauté until golden brown, 10 minutes. Add the chipotles and sauté for another minute.
- Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
- For the tortilla chips
- Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
- Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
- Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.
