Red Chilaquiles
Red chilaquiles – the ultimate Mexican breakfast. I recall sharing the first time I had these, on the beach in Akumal about 3 years ago – so good. A while back I even made some with green sauce, but this time, it’s red sauce time – let’s get cooking!
Servings: 2 people
Ingredients
- 2 cups of canola oil
- 8 corn tortillas
- 1/2 white onion, chopped
- 4 eggs
- pack of Frontera red enchilada sauce
- 1/2 cup of crumbled feta cheese
- 1 thinly sliced jalapeño
- some avocado slices
- a few tablespoons of chopped cilantro
- salt to taste
Instructions
- First, in a large but shallow pan, heat the 2 cups of oil until very hot. While it’s heating, cut the tortillas into 1 inch squares and set up a pan lined with paper towel beside the pan with oil. Once the oil is hot, add in a handful or two of the tortillas, don’t crowd the pan. Cook and flip with tongs until they’re golden and crispy, about 5-8 minutes.
- Salt the freshly cooked tortilla chips as soon as they come out of the oil. Repeat until all the chips are cooked.
- Next, in a cast iron skillet, use a few tablespoons of the oil and cook the onions over medium heat until they’re translucent, so about 5-7 minutes.
- Then, beat the eggs and add to the pan with onions, cook over medium-low heat and when the eggs are halfway done, add in the chips. Keep stirring until the chips are all covered in the eggs, about 1 minute.
- When the eggs are about 80% done, add in the whole pack of red enchilada sauce. Cook, stirring constantly until everything is coated red, about 1 minute. Dish out onto two plates.
- Top with the crumbled feta, cilantro, jalapeños, and eat with avocado or crema.