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Restaurants›Kerbey Lane Cafe - Central›Hill Country Chilaquiles Recipe

Hill Country Chilaquiles Recipe

Name: Kerbey Lane Cafe - Centrals HILL COUNTRY CHILAQUILES Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 6 cups corn tortilla chips; 1.25 cups verde salsa (sauce); 0.5 cups queso fresco; 0.25 cups Mexican crema or sour cream; 0.25 cups small white onion; 2 tablespoons fresh cilantro; 2 each large eggs (for over-easy); 1 tablespoons neutral oil (canola or vegetable) for eggs; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 15 oz canned black beans, drained and rinsed; 0.25 cups yellow onion (small), finely chopped; 1 clove garlic, minced; 1 tablespoons lard or vegetable oil; 3 tablespoons water or reserved bean liquid; 0.25 tsp cumin; 0.5 tsp salt; 0.5 cups long-grain white rice, rinsed; 1 cups chicken or vegetable stock; 1 tablespoons tomato paste; 1 tablespoon small carrot, finely grated; 2 tablespoons white onion, finely chopped; 1 tablespoons vegetable oil; 0.25 tsp salt; 0.5 cups shredded cooked chicken (optional, add +2)

Inspired by Kerbey Lane Cafe - Central

Time40m

Serves1

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

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Ingredients

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Chilaquiles and toppings

6 cups corn tortilla chips

1 1/4 cups verde salsa (sauce)

1/2 cups queso fresco

1/4 cups Mexican crema or sour cream

1/4 cups small white onion

2 tablespoons fresh cilantro

2 each large eggs (for over-easy)

1 tablespoons neutral oil (canola or vegetable) for eggs

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Refried black beans

15 oz canned black beans, drained and rinsed

1/4 cups yellow onion (small), finely chopped

1 clove Garlic, minced

1 tablespoons lard or vegetable oil

3 tablespoons water or reserved bean liquid

1/4 tsp Cumin

1/2 tsp Celtic sea salt

Mexican rice

1/2 cups long-grain white rice, rinsed

1 cups chicken or vegetable stock

1 tablespoons tomato paste

1 tablespoon small carrot, finely grated

2 tablespoons white onion, finely chopped

1 tablespoons Tuscany sunflower oil

1/4 tsp Celtic sea salt

Optional add-on

1/2 cups shredded cooked chicken (optional, add +2)

Method

Refried black beans

sauté aromatics

Heat a small skillet over medium heat and add lard or oil. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook another 30 seconds until fragrant.

cook and mash beans

Add the drained black beans, 3 tablespoons water or reserved bean liquid, cumin and salt. Stir and cook 2–3 minutes until warmed through. Using a potato masher or the back of a spoon, mash beans to your desired texture (smooth with some chunks). If too thick, add up to 1–2 tablespoons more water. Keep warm on low while you prepare other components.

Mexican rice

Heat a small saucepan over medium heat and add 1 tablespoon oil. Add the rinsed rice and toast, stirring frequently, until some grains turn lightly golden, about 3–4 minutes. Add the chopped onion and grated carrot and cook 1–2 minutes to soften.

Stir in tomato paste until rice is evenly coated, then add the stock and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Chilaquiles and assembly

Warm the verde salsa in a small saucepan over medium-low heat until simmering gently, about 3–4 minutes. Taste and adjust seasoning with a pinch of salt if needed.

In a wide skillet (10–12 inch) set over medium heat, add the tortilla chips and pour the warm verde salsa evenly over them. Gently toss or use a spatula to coat the chips; cook 1–2 minutes so chips soften slightly but remain somewhat crisp. Remove from heat. If using shredded chicken, stir it into the sauced chips now so it heats through (about 1–2 minutes).

Heat a separate small nonstick skillet over medium-high and add 1 tablespoon neutral oil. Crack eggs into a bowl to check for shells, then gently slide eggs into the skillet. Cook until whites are mostly set, about 2 minutes, season with a pinch of salt and black pepper. Carefully flip each egg and cook over-easy until whites are set but yolks remain runny, about 30–45 seconds. Remove from heat.

Plate the chilaquiles: spoon a portion of the sauced tortilla chips onto a plate (about 3 cups chips per serving). Place the two over-easy eggs on top.

Add sides: spoon 1/2 cup of warm refried black beans and 1/2 cup Mexican rice alongside the chilaquiles on the plate.

Finish with toppings: crumble 1/4 cup queso fresco over the eggs and chips, drizzle 1–2 tablespoons Mexican crema, scatter 2 tablespoons finely chopped white onion and 2 tablespoons chopped cilantro over the top. Season with additional salt and pepper to taste.

Serve immediately so the eggs remain runny and the chips keep a mix of crisp and slightly sauced texture.