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Restaurants›Kerbey Lane Cafe - Central›Chilaquiles* (gf, V) Recipe

Chilaquiles* (gf, V) Recipe

Name: Kerbey Lane Cafe - Centrals CHILAQUILES* (GF, V) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 count tomatillos, husked and rinsed; 1.5 count serrano or jalapeño peppers; 0.25 count white onion; 2 count garlic cloves; 0.5 cups fresh cilantro leaves; 1 tbsp fresh lime juice; 1 tsp vegetable oil; 1 tsp salt; 30 ml water; 1 cups canned black beans, drained and rinsed; 1 tsp olive oil; 0.25 count small onion, finely chopped; 1 cloves garlic, minced; 0.25 tsp ground cumin; 0.5 tsp salt; 30 ml water or bean liquid; 1 cups long-grain white rice, rinsed; 1 tbsp vegetable oil; 1 count small tomato, blended with 30 ml water (or 60 ml canned tomato puree); 2 cups chicken or vegetable broth; 0.5 cloves garlic, minced; 0.5 tsp salt; 4 cups corn tortilla chips (thick, sturdy); 0.75 cups queso fresco, crumbled; 0.25 cups white onion, finely diced; 0.25 cups fresh cilantro leaves, chopped; 0.5 cups sour cream; 2 count eggs; 2 tsp butter or oil for frying eggs; 0.25 tsp freshly ground black pepper

Inspired by Kerbey Lane Cafe - Central

Time45m

Serves2

two over easy eggs, crispy corn tortilla chips, queso fresco, onions, cilantro, sour cream, verde sauce, refried black beans & mexican rice | Add shredded chicken +2

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Ingredients

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Verde Sauce

6 count tomatillos, husked and rinsed

1 1/2 count serrano or jalapeño peppers

1/4 count white onion

2 count Garlic cloves

1/2 cups Fresh cilantro leaves

1 tbsp Fresh lime juice

1 tsp Tuscany sunflower oil

1 tsp Celtic sea salt

2.03 tbsp (30 ml) water

Refried Black Beans

1 cups canned black beans, drained and rinsed

1 tsp olive oil

1/4 count small onion, finely chopped

1 cloves Garlic, minced

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

2.03 tbsp (30 ml) water or bean liquid

Mexican Rice

1 cups long-grain white rice, rinsed

1 tbsp Tuscany sunflower oil

1 count small tomato, blended with 30 ml water (or 60 ml canned tomato puree)

2 cups Chicken or vegetable broth

1/2 cloves Garlic, minced

1/2 tsp Celtic sea salt

Tortilla Chips & Assembly

4 cups corn tortilla chips (thick, sturdy)

3/4 cups queso fresco, crumbled

1/4 cups white onion, finely diced

1/4 cups fresh cilantro leaves, chopped

1/2 cups Sour cream

2 count Eggs

2 tsp butter or oil for frying eggs

1/4 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Optional Add-on

1/2 cups shredded cooked chicken (warm)

Method

Verde Sauce

Roast and blend

Place tomatillos and peppers on a rimmed baking sheet. Broil (or roast) 8–10 cm (under high broiler) for 6–8 minutes, turning once, until charred and softened. Alternatively, simmer tomatillos and pepper in 120 ml water for 8 minutes. Transfer to a blender with quartered onion, garlic, cilantro, lime juice, oil and 30 ml water. Blend until smooth. Season with 1 tsp salt to taste. Keep warm or at room temperature.

If sauce is too thick, thin with 1–2 tbsp water. Taste and adjust salt/lime.

Refried Black Beans

Heat 1 tsp olive oil in a small skillet over medium heat. Add finely chopped onion and cook 3–4 minutes until translucent. Stir in minced garlic and cumin; cook 30 seconds until fragrant.

Add drained black beans and 30 ml water or reserved bean liquid. Simmer 2–3 minutes to heat through.

Using a potato masher or fork, mash beans to a coarse-smooth texture. Cook another 1–2 minutes, stirring, until desired thickness. Season with 1/2 tsp salt. Keep warm.

Mexican Rice

Heat 1 tbsp oil in a saucepan over medium heat. Add rinsed rice and toast, stirring, 3–4 minutes until edges start to turn golden.

Add blended tomato (or tomato puree), minced garlic and salt; cook 30–60 seconds to remove raw tomato taste. Pour in 2 cups broth, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed.

Remove from heat, let rest covered 5 minutes, then fluff with a fork. Keep warm.

Tortilla Chips & Assembly

If using store-bought chips, inspect and discard any very small crumbs—keep 4 cups of sturdy chips. If making chips from tortillas, cut 4 corn tortillas into wedges and bake at 200°C for 8–10 minutes or fry until crisp, then drain on paper towels and lightly salt.

Heat verde sauce in a small saucepan over low heat until just simmering, about 3–4 minutes.

Spread 1/2 cup of warm refried black beans on each serving plate (or shallow bowl) and mound 1/2 cup warm Mexican rice beside it.

Pile 2 cups of tortilla chips over the beans/rice so chips are partially supported. Spoon 3/4 to 1 cup of warm verde sauce evenly over the chips, coating but not saturating them—leave some crunch. Sprinkle about 3/8 cup (approx. 6 tbsp) crumbled queso fresco over the sauced chips. Scatter diced onion and chopped cilantro on top.

If using shredded chicken, divide 1/2 cup warm shredded chicken between the two plates and tuck into the chips before the final cheese/cilantro step.

Heat a nonstick skillet over medium-low and add 2 tsp butter or oil. Crack two eggs into the pan (or cook sequentially if pan is small) and cook over-easy: about 2–2.5 minutes until whites set, then carefully flip and cook 15–30 seconds for runny yolks. Season with 1/8 tsp salt and a pinch of pepper per egg. Alternatively cook to desired doneness.

Place one egg over each pile of sauced chilaquiles. Dollop 2 tbsp sour cream on each plate or drizzle as desired. Garnish with extra queso fresco and cilantro. Serve immediately so eggs are warm and chips retain some crispness.