A chilaquile is essentially corn chips tossed in a sauce base and then topped with your favorite ingredients. Here is one recipe.
- Cut a stack of corn tortillas into eight wedges (like a pizza)
- Fry them in canola oil at about 375 degrees
- When they are browned, remove using a spider strainer, and salt immediately.
- Set aside in a very large mixing bowl
- In a large fry pan, saute a sliced onion in vegetable or canola oil
- Add some halved or quartered cloves of garlic
- Chipotle peppers in adobo sauce
- Extra adobo if you so desire
- Salt and pepper
- Add two small, or one large, can of crushed tomatoes.
- Bring to a light boil, then reduce heat and simmer for about 10-15 minutes.
- Let cool about 10 minutes then put into blender and blend until smooth
- Meanwhile, fry up one egg per person being served
- Pour sauce over chips and toss just to coat completely
- Plate, and then top with the fried eggs
- Drizzle Mexican Crema or warmed sour cream over the top
- Sprinkle with chopped cilantro and thinly sliced red onion.
- Serve hot.
This CANNOT be made ahead, and must be combined just before serving, or the chips will be soggy.
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