Chilaquiles
Servings: 4
Ingredients
- 4 dried guajillo chiles
- 1-1/2 cups boiling water
- 4 cloves garlic
- 2 small (or one large) white onions
- 4 chipotle chiles in adobo (canned)
- 1/2 cup vegetable oil
- 1 bag thick corn chips
- 4 radishes
- 2/3 cup queso fresco
- 1 handful cilantro
- 1 avocado
- 6 eggs
Instructions
- Soak dried chiles in boiling water for about 10-15 minutes until starting to soften. Toast garlic in a dry, hot pan until lightly browned. Slice one onion and chop the other.
- Combine soaked chiles and soaking liquid, chopped onion, garlic, and chiles in adobo in a food processor and grind until fairly smooth and well incorporated. Salt and pepper to taste.
- Heat oil in frying pan and add most of the sliced onion. When onion begins to soften, add chips and toss to coat. Add salsa and toss to coat and warm through without letting chips totally collapse.
- Top with eggs cooked to order, crumbled cheese, remaining onion slices, radishes, cilantro and avocado.
Notes
