Chilaquiles are known for their bold flavour and hearty texture. It consists of lightly fried tortillas soaked in a spicy tomato sauce. Toppings include queso fresco, avocado and crema.
Ingredients:
- 16 (6 inch) corn tortillas
- 2 cups oil, for frying
- 1 teaspoon kosher salt, plus more to taste
- 2 cups water
- 2 guajillo chiles, seeded and seedless
- 1 white onion, quartered
- 3 cloves of garlic
- 4 ripe tomatoes, quartered
- 2 jalapenos, halved
- 1 teaspoon ground cumin
- 1 (14.5 oz) tin fire-roasted diced tomatoes
- 2 teaspoons red wine vinegar
- 1 tablespoon olive oil
- 4 large eggs
- 1/2 cup crumbled queso fresco
- 1 avocado, sliced
- 1/4 cup crema
- sliced radish
- hot sauce
- chopped coriander, to garnish (optional)
Method of preparation:
Cut the tortillas into quarters and fry in hot oil until crisp. Drain on kitchen paper and season with a pinch of kosher salt.
For the sauce, blend the water, guajillo chiles, onion, garlic, quartered tomatoes, jalapenos and ground cumin until smooth.
Heat the olive oil in a large frying pan over a medium heat. Pour the mixed sauce into the pan and cook for about 10 minutes, stirring occasionally.
Add the tinned diced tomatoes and red wine vinegar to the sauce. Add salt to taste and simmer for a further 10 minutes.
Add the fried tortillas to the sauce and stir gently to coat. Cook for a few more minutes until the tortillas are just starting to soften.
In a separate frying pan, fry the eggs to your liking.
Serve the chilaquiles on plates, topped with a fried egg, crumbled queso fresco, sliced avocado, crema and sliced radish.
Add hot sauce to taste and garnish with chopped coriander if desired.
