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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.