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Chilaquiles!
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
Like so many dishes of Mexican provenance, chilaquiles are sublime yet simple...little more than a stovetop casserole of tortillas and salsa. But simplicity isn't always "easy," and to pull it of you'll need a solid salsa (I always have my Roasted Chile Salsa on hand) and a good cast-iron skillet. This recipe first appeared in EveryDayCook.
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- 2 tablespoons vegetable oil
- 5 to 6 medium corn tortillas, each torn into 4 to 6 pieces
- 9 to 12 ounces Roasted Chile Salsa
- 4 large eggs
- 1/4 cup crumbled cotija cheese
- 1 tablespoon chopped cilantro
Specialized Hardware
10- to 12-inch cast-iron skillet
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
Procedure
- Heat the oil over medium heat in a 10- to 12-inch cast-iron skillet until oil barely shimmers. Heat your broiler to high and place a rack about 6 inches under the burner.
- Add tortilla pieces a few at a time to the skillet. Once they're all in, they'll overlap, but move them around and flip them with tongs every now and then and they'll fry evenly.
- When the chips are crisp and slightly brown around the edges, ladle in the salsa. If you prefer your chilaquiles on the crunchy side, go with 9 ounces. If you like it soft, as I do, go with 12.
- Reduce the heat and allow the salsa to simmer and absorb into the chips a bit, 5 minutes. Since they’re fried, the chips will hold together forming layers.
- Arrange the softened tortillas so that you can crack 4 eggs evenly across the surface, one in each quarter of the pan.
- Park the pan under the broiler for 3 minutes or until the whites set. The yolks will hopefully still be a bit runny.
- Remove skillet and scatter surface with the cotija cheese and the cilantro. Deliver to the table and serve right out of the skillet.
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