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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Adapted from my local newspaper. This makes a filling breakfast or a very nice Breakfast for Dinner . Ingredients:
1 (28 ounce) can whole canned tomatoes, drained |
1 fresh jalapeno pepper, seeded and coarsely chopped |
1 small shallot, coarsely chopped |
2 medium garlic cloves, minced |
1 tablespoon butter |
1 1/2 cups black beans, cooked or 1 (15 ounce) can black beans, drained and rinsed |
vegetable oil (for frying, about 1 cup) |
8 corn tortillas (6 inch diameter) |
salt |
4 eggs |
1 cup queso fresco, crumbled or 1 cup monterey jack cheese, shredded |
1/2 cup sour cream |
Directions:
1. To prepare red sauce, put tomatoes, jalapeno pepper, shallot and garlic in a blender and process until smooth. Meanwhile heat butter in a skillet over medium heat. Pour blended sauce ingredients in skillet. Add black beans and simmer for 15 minutes, stirring occasionally.
2. Heat oil for the chilaquiles in a deep pot or Dutch oven to 350 degrees F. Gently fry tortillas, one at a time, for 1 minute on each side until golden. Drain on a paper towel lined cooling rack. Sprinkle with salt.
3. Alternatively, you can toast the tortillas in a 375 degree F oven for 10 -15 minutes.
4. Prepare eggs to order - either poached, fried, sunny-side up, or scrambled.
5. To serve: Place 1 tortilla on a plate and top with about 1/4 cup red sauce. Sprinkle with cheese and add a dollop of sour cream. Stack second tortilla on top, add some more sauce, cheese and sour cream and top with the egg.
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