- 4 corn tortillas
- 2 TBS olive oil, divided
- 1 onion, peeled
- 3 tomatoes
- 4 cloves garlic, peeled
- 1 dried chile, stem and seeds removed
- 1 fresh chile, stem and seeds removed
- 1 TBS piloncillo, grated or crumbled
- 1 tsp sea salt
- 4 fried eggs
- 1/2 cup chopped green onions
- 2 TBS chopped cilantro
- 2 TBS queso fresco, crumbled
- 4 lime wedges
- 1- Preheat the oven to 400. Cut each tortilla into 8 wedges. Put the tortilla wedges on an oiled baking sheet and brush the top of each one with oil. Sprinkle with salt to taste. Bake for 8-10 minutes or until golden brown and crisp.
- 2- Meanwhile, put the onion, tomatoes, garlic, dried chile, and fresh chile in a sauce pot. Add enough water just to barely cover them, and bring to a boil. Simmer for 4-5 minutes then turn off. Carefully use a slotted spoon to transfer all the boiled ingredients to a blender container, reserving the cooking liquid. Add the piloncillo and 1 tsp salt, and blend until smooth. It should have the consistency of marinara sauce. If the salsa is too thick, add some of the cooking water and blend again until you get the right texture.
- 3- When the sauce and chips are ready, heat 1 TBS oil in a saucepot. Remove from the heat and carefully add the red salsa (it will spatter). Cook on medium heat for 2-3 minutes, stirring. Turn off the heat, add the tortilla chips, and stir for 30 seconds.
- 4- Divide the chilaquiles onto 4 plates and top each one with a fried egg, some chopped green onions, chopped cilantro, queso fresco, and a lime wedge.
- You can vary the amount of fresh or dried chiles to get the heat level you like.
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