Chilaquiles with Ranchero Sauce

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareChilaquiles is a bit of a “throw everything but the kitchen sink into the pan” sort of a meal, but it’s a snap if your fridge is stocked with basic Latin ingredients. Think of it as breakfast nachos. This is also a great way to use up leftover grilled chicken or chorizo; add them as a garnish when serving.

  • Yield: 6 Servings

Ingredients

Ranchero Sauce
  • 3 medium tomatoes, cored and halved
  • 3 red jalapeño chiles, stemmed and seeded
  • 1 red serrano chile, stemmed and seeded
  • 2 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 lime juice
  • Salt
Chilaquiles
  • ¼ cup plus 2 teaspoons corn oil
  • 1 cup water
  • ¼ cup chopped fresh cilantro
  • 3 cups tortilla chips
  • 4 eggs
  • Salt
  • 1 red onion, chopped fine
  • 6 radishes, sliced thin
  • 1 avocado, sliced
  • ½ cup Mexican crema or sour cream
  • ¼ cup crumbled Cotija cheese
  • Lime wedges and hot sauce, for serving
How to Make It
  1. To make the ranchero sauce, place a 12-inch cast-iron skillet over high heat. Add the tomatoes, jalapeños, serrano, and garlic, and char until slightly blackened, about 3 minutes. Scoop the vegetables into a blender, add the vegetable oil and lime juice, and purée until smooth. Pour into a bowl and season with salt. Taste and adjust seasoning as needed. Set aside. The sauce can be refrigerated for up to 1 week.
  2. For the chilaquiles, add ¼ cup of the corn oil to a 12-inch cast-iron skillet over medium heat. Carefully add the ranchero sauce and water to the pan and bring to a simmer. Stir in the cilantro, remove from the heat, toss in 2 cups of the tortilla chips, cover, and let rest. You want the tortilla chips to absorb the sauce.
  3. In another skillet, heat the remaining 2 teaspoons corn oil over medium heat. Crack the eggs directly into the pan and cook until the whites are set, about 3 minutes. Using a spatula, transfer the eggs to a plate, making sure not to break the yolks.
  4. Uncover the tortilla chip mixture and return to the stove, over the heat. Simmer and season to taste with salt if necessary.
  5. Divide the chip mixture among four shallow bowls and top with a fried egg.
  6. Top with the red onion, radishes, avocado, crema, and cheese. Serve with the remaining 1 cup tortilla chips, lime wedges, and hot sauce.
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