Chilaquiles
Apr
25
25
Chilaquiles are one of my favorite brunch dishes. It’s basically a big skillet of breakfast nachos. I’m using some of the left over barbacoa meat from the Mexican Street Tacos and the Barbacoa Enchilada Sauce to take this dish to the next level. I also fried some flour tortillas for the perfect homemade chips. I just top everything with fried eggs, avocado, some queso fresco and serve it right out of the skillet.
Chilaquiles
Ingredients
- 6-8 flour tortillas
- 4 cups avocado or canola oil for frying
- 2 cups Barbacoa Enchilada Sauce see notes for link to recipe
- 2-3 cups Barbacoa meat from Mexican Street Tacos see notes for link to recipe
- 3 eggs, fried
- 1 1/2 cups shredded pepper jack or mexican style cheese
- 1 avocado
- 1/4 cup queso fresco, for topping
- 2 tablespoons fresh cilantro, for topping
- 1 tablespoon fresh chives, for topping
- Tobasco Green Pepper Sauce, for topping
Instructions
- cut the flour tortillas into quarters
- in a large dutch oven or deep heavy pot, heat the avocado or canola oil to 350 degrees (use a candy thermometer or test the oil by throwing a piece of tortilla in- when it bubbles and turns golden brown- the oil is ready)
- slowing add about 1/3 of the tortilla chips into the oil and fry until lightly golden brown
- when the first batch has been fried, remove from the oil and transfer onto a paper towel lined plate, lightly salt and fry the remaining chips in batches
- preheat the broiler to med/high
- in a the bottom of a skillet, add a thin layer, about 1/4 cup, of the enchilada sauce (it should be warm)
- add the chips to the skillet
- toss the barbacoa meat with the remaining enchilada sauce so it is well coated (it should also be warm)
- add the meat and sauce mixture to the layer of tortilla chips and top with the pepper jack cheese
- put the Chilaquiles under the broiler for about 2 mins or until the cheese is bubbly and golden brown- be sure to watch these carefully as the broiler cooks very fast
- fry three eggs making sure to season them with salt and pepper
- finish the Chilaquiles off by adding some of the Tobasco Green Pepper Sauce to the top
- top with the fried eggs and a sliced avocado
- garnish with fresh cilantro, chives and a few crumbles of queso fresco
Notes
Use the barbacoa meat from the Mexican Street Tacos or you could use ground beef, seasoned with taco seasoning, or shredded chicken as a substitute.
Use the Barbacoa Enchilada Sauce or Hatch brand red enchilada sauce.
comments