Chilaquiles

A chilaquile is essentially corn chips tossed in a sauce base and then topped with your favorite ingredients. Here is one recipe.

1. Cut a stack of corn tortillas into eight wedges (like a pizza)
2. Fry them in canola oil at about 375 degrees
3. When they are browned, remove using a spider strainer, and salt immediately.
4. Alternately, you can use Doritos, Fritos, or other corn chips
5. Set aside in a very large mixing bowl

SAUCE

1. In a large fry pan, saute a sliced onion in vegetable or canola oil
2. Add some halved or quartered cloves of garlic
3. Chipotle peppers in adobo sauce
4. Optional jalapeños, serranos, poblanos – roasted and skinned
5. Salt and pepper
6. Add a small of crushed tomatoes, or two cups of salsa
7. Bring to a light boil, then reduce heat and simmer for about 5 minutes.
8. Let cool about 10 minutes then put into blender and blend until blended, but still a bit chunky
9. Meanwhile, fry up one egg per person being served
   Alt:  Use some sort of protein: shredded chicken, pork, carnitas

HINT:  You can put one egg in a skillet with 1/4 C boiling water and cover.  Cook for 3 minutes. Dump water and return to heat just until water has evaporated.

FINISH

1. Pour sauce over chips and toss just to coat completely
2. Plate, and then top with your protein
3. Drizzle Mexican Crema or warmed sour cream over the top
4. Sprinkle with shredded cheese – Cotija is traditional
5. OPT:  Put back in the oven to melt the cheese
6. Sprinkle with chopped cilantro and thinly sliced red onion.
7. Optional: Add a dollop of creme fraiche
8. Serve hot.

This CANNOT be made ahead, and must be combined just before serving, or the chips will be soggy.