This recipe for Chilaquiles is an old favorite. We love noshing on this dish for breakfast or a weekend brunch. It is spicy, savory and full of deliciousness.
- 7 dry farmed or plum tomatoes, cut into quarters
- 0.25 cup canola oil
- 8 tortillas, cut into squares
- 4 pork or beef chorizo
- 1 Tbsp fresh oregano
- 2 Tbsp fresh cilantro
- 6 canned chipotle chile in adobo sauce
- 1 Tbsp canola oil
- 1 jalapeño, seeded
- 5 cloves of garlic, peeled
- 1 medium white onion, cut into quarters
- 5 eggs (if poached) 7 eggs (if scrambled)
- Preheat the oven to 425.
- Place the tomatoes, onion, garlic and jalapeno on a cookie sheet.
- Drizzle with 1 tablespoon of canola oil. Using your hands lightly toss.
- Slide into the oven and bake for 30 minutes.
- Cook for another 30 minutes.
- Remove from the oven and let cool.
- Place the roasted mixture into a food processor.
- Add the chipotle chiles, cilantro, oregano and water.
- Process until well blended. Set aside.
- Remove the casings from the chorizo.
- Crumble the meat into a medium sized saucepan.
- Cook over medium low heat until lightly browned; about 6 – 8 minutes.
- Add the sauce. Stir. Lower heat to a low-simmer.
- Simmer for 30 minutes.
- Preheat the oven to 350.
- Place the 1/4 cup of canola oil into a shallow frying pan.
- Heat over medium-low heat.
- Add the tortilla squares in batches and fry until golden brown; about 2 – 3 minutes per side.
- Remove and place onto a paper towel, blot well.
- Once all the squares are fried, place them on a cookie sheet and slide into the oven.
- Let crisp for 10 – 15 minutes.
- Remove from the oven.
- Keep the oven heated to 350.
- Place the tortillas into an oven proof dish.
- Pour the sauce over the top.
- Gently mix with a spatula.
- Slide into the oven and bake for 15 minutes.
- While the chilaquiles are baking prepare the eggs to your liking.
This dish is wonderful with poached or scrambled eggs.
Inspired by Saveur. Read more from Chez Us.