A variation of a traditional Mexican breakfast dish, this Chilaquiles recipe is perfect for hearty weekend brunches or even dinner time! Stale tortillas are fried in a rich tomatillo salsa and topped with black beans, eggs, and garnish. This dish can be as flexible as you like; top with whatever kind of eggs and vegetables you desire, and add hot sauce for an additional kick. The best part of this dish is the ability for everyone to adapt it to their own tastes!
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1 dozen stale corn tortillas (if fresh leave out overnight or place in oven on low heat for 30 minutes to dry out) cut into wedges.
1 ½ c. salsa verde
¾ lb tomatillos
¼ c chopped white onion
¼ c cilantro, chopped
½ Tbsp fresh lime juice
1/8 tsp sugar
1 small jalapeno pepper, stemmed, seeded and chopped
salt to taste
2 c. black beans, drained and warmed
1 bunch cilantro, roughly chopped
1 red onion, chopped
2 avocados, halved and thinly sliced
Eggs (1 per serving)
Hot Sauce (to taste)
In large skillet, coat pan generously with corn oil (apr. 1/8”). and heat on medium high heat until hot. Add tortillas and fry until golden brown and crispy. Remove tortillas to a paper towel lined plate to drain. Sprinkle with salt.
Prepare salsa verde by removing papery husks from tomatillos and rinsing well. Place tomatillos in saucepan and cover with water. Bring to a bil and simmer for 5 minutes. Remove with a slotted spoon and set aside.
Place tomatillos, lime juice, onions, cilantro, pepper, and sugar in food processor and pulse until ingredients are finely chopped and mixed (pulse longer for a creamier salsa if desired.) Season with salt.
Add 2 Tbsp oil back to skillet and bring to high heat again. Add salsa and let cook for several minutes. Add fried tortillas back to salsa and gently turn until they are well coated with salsa. Let cook 3-5 minutes more. Remove from heat and set aside.
Remove from heat and place serving in bowls or plates. Top with ½ c. warmed black beans, 1 egg (scrambled or fried), ½ avocado and cilantro and red onion. Top with hot sauce and queso fresco if desired.
Source: Chorizo a la parrilla