Chilaquiles

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For red sauce
  • 28
    ounces tomatoes, whole peeled, drained (1 can)
  • 1
    jalapeno, seeded and coarsely chopped
  • 1
    shallot, coarsely chopped
  • 2
    garlic cloves, coarsely chopped
  • 1
    tablespoon butter
  • 1 12
    cups black beans, cooked (1 (15-ounce)
  • For chilaquiles
  • 1
    cup vegetable oil
  • salt, to taste
  • 1
    cup crumbled queso fresco (Cotija cheese, Monterey Jack both OK too)
  • 12
    cup crema (sour cream OK)
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DIRECTIONS

  • To make sauce: put tomatoes, jalapeño, shallot and garlic in a blender and process until smooth. Heat butter in a saute pan over medium heat. Pour blended mixture into the pan, stir in black beans, then simmer sauce for 15 minutes.
  • To prepare chilaquiles, heat the oil to 350 degrees in a deep pot or Dutch oven. Gently lower 1 or 2 tortillas into the hot oil with a pair of metal tongs and fry for about 1 minute on each side, until golden. Remove from oil and transfer to a cooling rack lined with paper towels. Sprinkle with salt. Repeat with remaining tortillas. (If you don't want to fry tortillas, you can toast them in a 375-degree oven for 10 to 15 minutes.).
  • Prepare eggs to order for each serving - poached, fried, sunny-side up or scrambled. For each serving: Put a tortilla on a plate, ladle about 1/4 cup sauce on top, sprinkle with cheese and add a dollop of crema or sour cream. Stack a second tortilla atop that, add more sauce, cheese and crema, and an egg or 2.
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