-
1
Pre-heat oven to 300. Cut tortillas into strips, toss or spray with a bit of canola oil and salt. When the oven is ready, toast them in the oven until mostly crispy. If you want to skip this step entirely, use store-bought Mexican tortilla chips!
-
2
In a cast iron skillet/pan, heat a tablespoon of oil, then fry the onion until browned.
-
3
Add the tomatoes, beans, broth, cumin, and oregano. Add salt to taste. Cook to a rolling boil, about 10 minutes. May want to add more broth or water to make sure it's not too dry. Instead of a canned tomatoes, you can use fresh salsa, or a combination of fresh tomatoes/chiles/garlic.
-
4
Turn off heat, stir in 1 cup of cheese. Layer the crispy tortilla strips on top, nestling them into the mixture. Add the rest of the cheese.
-
5
Cover the pan with foil and put in oven for 8-10 minutes. If it's really juicy I'll take the foil off after 5 minutes. If you are not using a cast iron, transfer the bean/tomato mixture to a baking dish before adding the cheese and tortilla strips.
-
6
While the chilaquiles are cooking in the oven, fry 4-6 eggs, either sunny side up or over easy. You can always leave off the eggs, if that's not your thing. Instead fry up shredded chicken, pork, or tofu with some spices.
-
7
Take the chilaquiles out of the oven, add the eggs on top, salt and pepper to taste, and serve!
-
8
Add some or none of the following to garnish: cilantro, thinly sliced radishes, thinly sliced red onions, diced avocado, lime wedges, crumbled cheese, and lots of hot sauce. Tapatia is an old favorite for me.
