Chilaquiles Recipe

Name: Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.).
3
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For red sauce, 28 ounces tomatoes, whole peeled, drained (1 can), 1 jalapeno, seeded and coarsely chopped, 1 shallot, coarsely chopped, and more.

Yes, Chilaquiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles

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