2cupsBarbacoa Enchilada Saucesee notes for link to recipe
2-3cupsBarbacoa meat from Mexican Street Tacos see notes for link to recipe
3eggs, fried
1 1/2cupsshredded pepper jack or mexican style cheese
1avocado
1/4cup queso fresco, for topping
2tablespoonsfresh cilantro, for topping
1tablespoon 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 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.