Chilaquiles Recipe

Ingredients

• 1/4 cup high heat oil (for frying)
• 12 corn tortillas (quartered)
• 15 oz fire roasted tomatoes (diced, ~1 can)
• 1/2 onion (diced)
• 2 cloves garlic (minced)
• 1 jalapeño (chopped, see notes)
• 1 tsp dried Mexican oregano
• 2 eggs (sunny side up)
• 1 avocado (sliced)
• 1 oz cotija cheese (crumbled, or more or less as desired)
• fresh cilantro (chopped)

Instructions

1. 1

   Heat the oil in a large skillet over medium high heat until shimmery. Add the tortilla wedges in batches and cook, flipping as needed, until golden. Remove, drain, and lightly salt.

2. 2

   Place the tomatoes, onion, garlic, chipotle or jalapeño, and oregano in a blender and blend until smooth.

3. 3

   Pour the sauce into a large skillet and cook over medium high heat, stirring occasionally, until slightly thick 5-10 minutes. Taste and season with salt.

4. 4

   Add the chips to the sauce and stir carefully, coating all the chips, until the chips are slightly soft and heated through, 1-5 minutes depending on how crunchy you want your chips.

5. 5

   Top with fried eggs, avocado, cheese, and cilantro and enjoy immediately.