Chicken Chilaquiles With Fried Eggs
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
46
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cloves
Garlic (unpeeled)1 tbsp
Sesame Seed1 tsp
Oregano (dried)3 tbsps
Ancho Chile (powder)6 large
Egg1 cup
Crema (mexican)Directions:
1
Preheat the broiler
2
Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan
3
Add the onion and garlic and broil until blackened, 7 to 10 minutes
4
Peel the garlic
5
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F
6
Fry the tortillas in batches until light brown, about 1 minute
7
Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot
8
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat
9
Add the sesame seeds and toast until golden, 2 to 3 minutes
10
Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems
11
Puree until smooth
12
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat
13
Add the puree and cook, stirring often, until thickened, 8 to 10 minutes
14
(Partially cover the skillet if the sauce starts to splatter
15
) Reduce the heat to medium
16
Add the chicken and broth and heat through, 3 to 4 minutes
17
Fold in the tortillas and cook until softened, about 1 minute
18
Keep warm while you fry the eggs
19
Divide the chilaquiles among plates
20
Top with the eggs, cheese, radishes and cilantro leaves
21
Drizzle with crema, if desired
22
Photographs by Con Poulos