Chaca Oaxaca Recipe

Soak and cook beans (or use canned shortcut)

If using dried beans: pick over and rinse beans. Place beans in a large pot and cover with 1.2 liters of water. Add the bay leaf and bring to a boil, then reduce to a simmer and cook uncovered until tender, 1 to 1¼ hours. Add 1 tsp kosher salt about 10 minutes before they finish cooking. Remove bay leaf and reserve 1 cup of cooking liquid. If using canned beans: drain and rinse 3 x 15-oz cans, reserve 1 cup of the liquid and proceed.

Mash beans to make a creamy base

Place 1½ to 2 cups cooked beans in a medium saucepan over medium heat. Add 60-120 ml reserved bean cooking liquid to reach a creamy but slightly chunky texture. Season with ½ tsp salt and stir until heated through. Maintain over very low heat while preparing other components.

Make tortilla chips (totopos)

Heat vegetable oil in a deep skillet or frying pan to 175°C (350°F) or until a small piece of tortilla sizzles. Cut tortillas into 6 triangular wedges. Fry tortillas in batches 20–45 seconds per side until crisp and golden. Transfer to a paper-towel-lined tray and immediately sprinkle lightly with a pinch of salt. Keep warm in a low oven (90–100°C / 200–210°F) if needed.

Prepare aromatics

Finely dice the ½ white onion and mince the 2 garlic cloves. Set aside.

Cook chorizo

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté 2–3 minutes until translucent. Add minced garlic and sauté 30 seconds until fragrant. Add the chorizo (remove casing if necessary) and break it up with a spatula. Cook, stirring, until the chorizo is fully cooked, the fat renders and bits are lightly crisp, 7–9 minutes. Taste and add a pinch of black pepper if desired. Transfer to a plate lined with paper towel to drain excess fat, leaving about 1 tablespoon of drippings in the pan for flavor.

Fry the eggs

In a separate nonstick skillet over medium heat, add 1 tablespoon oil or butter and heat until shimmering. Crack eggs one at a time and fry sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover skillet for the last 30–45 seconds. Season each egg lightly with salt and ¼ tsp black pepper total.

Assemble chaca plates

Divide the warm mashed beans among 4 plates (about ⅓–½ cup beans per plate), spreading into a shallow well. Arrange 6 fried tortilla wedges around or atop the beans to form a crown. Spoon warm cooked chorizo over the tortillas and beans, distributing evenly.

Add avocado, egg and garnishes

Halve and pit the avocado, slice or dice and place about ¼ avocado on each plate. Top each plate with a fried egg. Sprinkle 2 tablespoons crumbled cotija or queso fresco across the 4 plates (about 1–2 tablespoons per plate). Spoon warm salsa (about ¼ cup per plate) over or alongside. Finish with a squeeze of lime (about ¼ lime per plate), scatter chopped cilantro and adjust salt to taste.

Serve

Serve immediately while tortillas are crisp and eggs are warm so the yolk runs into the beans and chorizo. Provide extra salsa and lime on the side.