Chilaquiles And Eggs Plate Recipe

Prepare tortillas

Stack tortillas and cut into 6–8 wedges each. Heat vegetable oil in a large skillet to 350°F (medium-high). Fry tortilla wedges in batches until crisp and lightly golden, about 45–60 seconds per side. Drain on paper towels and season lightly with salt. Reserve.

Make red sauce (choose red) OR green sauce (choose green)

Red sauce: Remove stems and seeds from guajillo chiles. Toast chiles 20–30 seconds per side in a dry skillet, then soak in hot water 10 minutes. In a blender add roasted tomatoes, soaked chiles (drained), half the onion and garlic, 1/2 cup stock and blend until smooth. Strain if desired. Green sauce: Roast tomatillos and jalapeño under broiler or in a skillet until charred. In a blender combine roasted tomatillos, jalapeño (remove seeds for milder), remaining onion and garlic, cilantro (if using) and 1/2 cup stock; blend until smooth.

Finish sauce

Heat 1 tablespoon oil in a wide skillet over medium heat. Pour blended sauce into skillet, season with 1 tsp salt and 1/4 tsp pepper, and simmer 5–7 minutes until slightly thickened. Add additional stock 2–4 tablespoons if too thick.

Combine tortilla and sauce

Add fried tortilla wedges to the sauce and toss gently to coat, 1–2 minutes, until tortillas soften slightly but still retain some crispness. Remove from heat and cover to keep warm while you cook eggs and finish other components.

Fry eggs

Heat 1 tablespoon butter or oil in a nonstick skillet over medium. Crack 2 eggs and cook sunny-side up until whites are set and edges lightly crisp, 2–3 minutes, or cook to desired doneness (over-easy or over-hard if preferred). Season with a pinch of salt and pepper.

Assemble

Place a generous portion of sauced tortillas on a plate. Top with 2 fried eggs. Sprinkle with crumbled queso fresco, thinly sliced onion, a drizzle of crema, and cilantro leaves. Serve with lime wedges on the side.

Rinse rice under cold water until water runs clear. In a small saucepan heat 1 tablespoon oil over medium, add chopped onion and sauté 1–2 minutes until translucent. Add rinsed rice and toast 1–2 minutes until slightly translucent. Stir in blended or chopped tomato and cook 30 seconds. Add 1 1/4 cups stock and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with fork and keep covered until serving.

Warm refried beans in a small saucepan over low heat with 1 tsp butter or oil, stirring until heated through, 3–5 minutes. If too thick, add 1–2 tablespoons water or stock to loosen. Spoon into serving ramelet and top with optional crumbled cheese.