CHILAQUILES
I am so loving the resurgence in "poverty meal" recipes on the recipe circuit. Eggs are so back "in vogue" now. In our household, cackleberries (what my Dad used to call them) have never been out of style. Since moving back east I have not had a chilaquiles. When I saw this recipe in the LA Times Food & Drink Weekly Guide I got a hankering. They are going to be made this weekend (with poached eggs of course) with fire roasted canned tomatoes - just the best! Make the sauce the night before for best flavor. Besides, who needs a blender AND hot oil first thing in the am?
Provided by Busters friend
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make sauce: put tomatoes, jalapeño, 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.
Nutrition Facts : Calories 886.9, Fat 69.5, SaturatedFat 12.4, Cholesterol 430.6, Sodium 193.6, Carbohydrate 46.9, Fiber 11.2, Sugar 6.6, Protein 23.1
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