Chilaquiles (chee-lah-KEE-lehs) is a casual dish of leftover corn tortillas (or their chips) and salsa that is interpreted many different ways by inventive Mexican cooks. It can be made with red or green salsa, with an added dose of protein from leftover chicken or beef, layered in a casserole like a lasagna, or served in a soup bowl like the version below. Anyway you cook it, it’s always delicious!
It may not be pretty, but this dish of soggy tortilla chips in spiced-up tomato salsa is a great dish for the morning after a big night out, like New Year’s. The fat and spice in this rich dish are guaranteed to connect a few dots in the addled brains of your guests, and best of all, everything but the fried egg can be made a day in advance.
Preparation time: 10 minutes, plus 35 minutes to make the Red Roasted Tomato Salsa, plus 10 minutes for Fried Tortilla Chips, plus 2 hours for Chicken Stock
Cooking time: 25 minutes
Yield: 4 servings
1 cup Red Roasted Tomato Salsa
½ cup chicken stock
3 cups Fried Tortilla Chips or bagged chips
½ cup (2 ounces) grated cheeses (añejo, manchego, or a mix)
1 tablespoon butter
2 tablespoons chopped red onion
2 serrano chiles, thinly sliced
2 tablespoons chopped fresh cilantro
Combine the salsa, and stock in a medium saucepan and bring to a boil. Add the corn chips, reduce the heat to a simmer, and cook, stirring frequently, until the chips break up and soften, about 15 minutes. Stir in the cheese and remove from heat.
Melt the butter in a large nonstick skillet. Fry the eggs, sunny-side up, just until set. Ladle the corn chip mixture onto 4 plates and sprinkle each with fresh onion, chile, and cilantro. Top each with a fried egg. Serve immediately.
Copyright © 2019 Mary Sue Milliken and Susan Feniger, www.bordergrill.com