This Mexican dish is a hearty way to start the day, with just the right kick of heat.
Chilaquiles
Serves 4-6
Tomato Salsa
1 can tomatoes
½ cup fresh cilantro leaves, chopped
1 serrano or jalapeño chile, stemmed and chopped
1 small white onion, chopped
2 garlic cloves
1 bay leaf
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
Fried Tortillas
10 corn tortillas, cut into strips lengthwise
Oil for frying
Salt to taste
4 eggs
½ cup crumbled queso fresco (or mild feta cheese)
Heat the oil in a pot over medium-high flame. Sauté the onions, garlic, and chile until the onions are translucent. Add the can of tomatoes. Let simmer for 10 minutes. Add the bay leaf, thyme, salt and pepper and simmer for an additional 10 minutes or until sauce thickens. Lower the heat and add the cilantro. Taste the sauce and adjust salt and pepper.
Meanwhile, heat a pot with oil for frying. Place the corn tortillas in the oil in batches turning them occasionally. Fry until golden about two minutes. Remove from oil and place on kitchen towel to drain oil. Sprinkle with salt to taste.
To the tomato salsa over medium heat, add the eggs, stirring into the mixture until it thickens. Once incorporated, add the fried tortillas being careful not to break them. Serve into portions and top with queso fresco.
This original recipe article first appeared in the Spring 2016 issue of City Style and Living Magazine.
