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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra. Ingredients:
6 corn tortillas, sliced into 1/2 inch strips |
vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup) |
8 ounces chorizo sausage (pork or beef) |
6 eggs |
1/2 bell pepper, chopped |
1/2 cup onion, chopped |
3 garlic cloves, chopped |
2 cups salsa (or green chili, or enchilada sauce- whatever you like) |
8 tablespoons queso fresco, for garnish |
1/2 cup cilantro, fchopped, for garnish |
Directions:
1. Heat veggie oil in a saucepan or skillet with high sides.
2. Fry tortilla strips in small batches until crispy but not too brown.
3. Let strips dry on a paper towel-covered plate.
4. Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
5. Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
6. When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.
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