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Categories:
red sauce tomatoes jalapeno shallot garlic butter black beans Chilaquiles vegetable oil corn tortillas salt eggs queso fresco crema
Viewed: 45 - Published at: 7 years agoIngredients
- 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 1/2 cups black beans, cooked (1 (15-ounce)
- For chilaquiles
- 1 cup vegetable oil
- 8 corn tortillas
- salt, to taste
- 8 eggs
- 1 cup crumbled queso fresco (Cotija cheese, Monterey Jack both OK too)
- 1/2 cup crema (sour cream OK)
Method
- To make sauce: put tomatoes, jalapeno, 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.
