Ingredients
Chilaquiles
- 1 lb Plum tomato halved lengthwise
- ½ cup Onions cut into 1-inch wedges
- 2 Dried chiles de árbol stemmed and seeded
- 2 Dried guajillo chiles stemmed and seeded
- 1 Dried chipotle chile stemmed and seeded
- 3 cloves Garlic
- 16 oz Water
- 2 1/2 TBSP Fresh oregano leaves
- 1 TBSP Kosher salt
- 1 bunch Fresh cilantro leaves and stems separated, divided
- 1 TBSP Butter
- 4 Eggs
- 6 oz Tortilla chips
- 2 Avocados sliced
- 4 oz Cotija cheese crumbled
- 1/2 cup Mexican crema for serving
Apple Juice
- 16 oz Apple juice cold
Instructions
- Preheat the broiler with an oven rack in the middle of the oven. Place tomatoes, cut sides up, onion, and garlic, on a rimmed baking sheet, and broil in preheated oven on the middle rack until charred, about 15 minutes. Let cool.
- Bring water to a boil in a small saucepan over medium-high. Add dried chiles, and boil, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving 1 cup of liquid.
- Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and cilantro stems in a blender. Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Add red chile sauce to skillet over medium. Bring to a simmer.
- Heat butter in a nonstick skillet over medium. Crack eggs into skillet. Cook until edges are set and starting to brown, about 2 minutes. Cover skillet, and cook until whites are set.
- Pour red chile sauce over chips in a large bowl; toss to coat. Divide the chip mixture evenly among plates. Top evenly with eggs, avocado slices, cotija, crema, and cilantro leaves. Serve immediately with apple juice.
Nutrition
Calories: 424kcal | Carbohydrates: 33g | Protein: 19g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 565mg | Potassium: 931mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1268IU | Vitamin C: 45mg | Calcium: 262mg | Iron: 3mg
Chilaquiles
Ingredients
Chilaquiles
- 1 lb Plum tomato halved lengthwise
- ½ cup Onions cut into 1-inch wedges
- 2 Dried chiles de árbol stemmed and seeded
- 2 Dried guajillo chiles stemmed and seeded
- 1 Dried chipotle chile stemmed and seeded
- 3 cloves Garlic
- 16 oz Water
- 2 1/2 TBSP Fresh oregano leaves
- 1 TBSP Kosher salt
- 1 bunch Fresh cilantro leaves and stems separated, divided
- 1 TBSP Butter
- 4 Eggs
- 6 oz Tortilla chips
- 2 Avocados sliced
- 4 oz Cotija cheese crumbled
- 1/2 cup Mexican crema for serving
Apple Juice
- 16 oz Apple juice cold
Instructions
- Preheat the broiler with an oven rack in the middle of the oven. Place tomatoes, cut sides up, onion, and garlic, on a rimmed baking sheet, and broil in preheated oven on the middle rack until charred, about 15 minutes. Let cool.
- Bring water to a boil in a small saucepan over medium-high. Add dried chiles, and boil, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving 1 cup of liquid.
- Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and cilantro stems in a blender. Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Add red chile sauce to skillet over medium. Bring to a simmer.
- Heat butter in a nonstick skillet over medium. Crack eggs into skillet. Cook until edges are set and starting to brown, about 2 minutes. Cover skillet, and cook until whites are set.
- Pour red chile sauce over chips in a large bowl; toss to coat. Divide the chip mixture evenly among plates. Top evenly with eggs, avocado slices, cotija, crema, and cilantro leaves. Serve immediately with apple juice.
Nutrition
Calories: 424kcalCarbohydrates: 33gProtein: 19gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 342mgSodium: 565mgPotassium: 931mgFiber: 7gSugar: 9gVitamin A: 1268IUVitamin C: 45mgCalcium: 262mgIron: 3mg
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