Chilaquiles Recipe
guajillo EGGS, pickled red onion, LaCosecha braised chicken, cilantro, Two Eggs Any Style
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Ingredients
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Salsa (Guajillo)
Chips & Assembly
Braised Chicken (LaCosecha-style)
Pickled Red Onion
Toppings & Finish
Method
Salsa (Guajillo)
- 1
- 2
Cook aromatics and tomato
In a medium skillet, heat 2 tbs vegetable oil over medium heat. Add the quartered onion and garlic cloves and sauté until softened and beginning to brown around the edges, about 4–5 minutes. Add the tomato and cook 2–3 minutes until it breaks down.
- 3
Blend sauce
Drain chiles, reserving 1/2 cup of the soaking liquid. Add softened chiles, sautéed onion/garlic/tomato, cumin, oregano, 1 tsp salt, and 1/4 tsp black pepper to a blender. Add 1/2 cup of the soaking liquid (or chicken stock) and blend until smooth. If too thick, add more soaking liquid or stock a tablespoon at a time to reach a pourable but slightly thick consistency.
- 4
Simmer and season
Return 1 tbs oil to the skillet over medium heat. Pour the blended sauce into the skillet and simmer gently for 6–8 minutes, stirring occasionally. Add remaining 1/2 tsp salt, remaining black pepper, and 1 cup chicken stock (or water) to thin to saucy consistency. Simmer another 4–6 minutes until flavors meld and sauce is bright. Finish with 1 tbs fresh lime juice and adjust salt to taste. Keep warm.
Chips & Assembly
- 5
Prepare chips
Heat 1 cup vegetable oil in a heavy skillet or deep pot to 350°F (175°C) or until a small tortilla scrap sizzles immediately. Fry tortilla wedges in batches, turning so they crisp evenly, about 1–2 minutes per batch, until crisp and golden. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. Alternatively, for a lighter version, bake tortilla wedges at 400°F (200°C) tossed with 2 tbs oil for 10–12 minutes, turning once.
- 6
Combine chips and sauce
Place half of the fried chips in a large skillet or shallow serving pan. Spoon about half of the warm guajillo sauce over the chips, tossing gently so most pieces are coated but not soggy. Add remaining chips and top with remaining sauce, adjusting so chips are saucy but still have texture. Taste and adjust seasoning as needed.
Braised Chicken (LaCosecha-style)
- 7
Heat and shred
If using pre-cooked braised chicken, warm the shredded chicken in a saucepan with 1/2 cup reserved braising juices or chicken stock over low heat until heated through, about 3–4 minutes. If you have whole pieces, shred with two forks. Fold the warmed chicken through the sauced chips so meat is distributed evenly.
Pickled Red Onion
- 8
Quick-pickle onions
Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt in a small saucepan and bring to a simmer to dissolve sugar and salt. Place thinly sliced red onion in a jar or bowl and pour hot brine over the onion. Let cool to room temperature (15–20 minutes) then refrigerate if not using immediately. For best flavor let sit at least 30 minutes; good for several days refrigerated.
Toppings & Finish
- 9
Cook eggs
Prepare two eggs any style: for sunny-side or over-easy, heat 1 tbs oil or butter in a nonstick skillet over medium-low and cook until whites are set but yolks still runny (about 3–4 minutes for sunny-side). For fried crisp edges cook a little longer; for scrambled, whisk eggs with a pinch of salt and cook gently until soft-curded.
- 10
Assemble and garnish
Once chips, sauce, and chicken are combined in the serving skillet, transfer to plates or serve family-style. Top with warmed braised chicken pieces, scatter pickled red onions over the top, sprinkle with 1/2 cup crumbled queso fresco, 1/4 cup chopped cilantro, and sliced radishes if using. Dollop 1/4 cup crema or sour cream across the top and add a drizzle of hot sauce if desired. Place the cooked eggs on top (one per serving) or serve on the side. Serve immediately with lime wedges.
