I have the feeling that this is one of those exceptionally flexible recipes that works as long as you have corn tortillas, tomatoes and eggs – a perfect way to use up veggie bits from your fridge too! Below is the recipe that I gleaned from a video on Kitchn – we dressed ours with avocado, cilantro and feta, but again, many many variations would be just as tasty – enjoy!
12 corn tortillas, sliced into wedges
vegetable oil for frying and sea salt for sprinkling
4 large Roma tomatoes, chopped AND 1 onion, chopped
1 jalapeno, seeded and chopped AND 2 cloves of garlic, chopped
1 1/2 c. strong chicken broth
1 jar (mine was 410 mL) salsa – I used it just because I had it, add more tomatoes or not, depending on how saucy you’d like yours
eggs – fried, poached or sunny-side up for topping off your bowl of chilaquiles goodness
garnish ideas – cilantro, Queso fresco or feta, sour cream, avocado or guacamole, hot sauce
In a large skillet, fry the tortilla wedges in a bit of oil until crisp, then remove the wedges to a paper towel lined baking sheet to drain and sprinkle with a bit of salt. Cook in batches until all are crispy and browned. Wipe out the skillet if needed.
To your blender, add the tomatoes, onion, jalapeno, garlic, broth and salsa (if using). Pulse until smooth. Heat up a titch of oil in the same large skillet, add everything from the blender, bring to a boil and then simmer for a few minutes. This mix may be quite thick so keep an eye on it.
Assuming your eggs and garnishes are being timed to be ready at the same time as this sauce, you can choose to either add all of the crispy tortillas to the sauce in the skillet to soften for a couple of minutes – OR – crumble the tortillas in individual serving bowls, top with sauce, eggs and garnishes and dive in. For a family meal, we generally go with option one, but this idea would be brilliant for a crowd, in which case I’d plan for option 2 and allow everyone to dish themselves up as they chose.