Chilaquiles

Name: Chilaquiles
Ingredients: Vegetable oil for frying; 12 corn tortillas; 3 green chiles, parched, peeled, and finely chopped; 3 large tomatoes, peeled, cut into thin wedges; 1 medium-size onion, chopped; 1 garlic clove, very finely chopped; 1/8 teaspoon ground cumin; 1/4 teaspoon salt; Freshly ground pepper; 1 cup shredded Monterey Jack cheese (optional); 4 lightly fried or poached eggs (optional)

11 ingredients

8 steps

Ingredients

Vegetable oil for frying
12 corn tortillas
3 green chiles, parched, peeled, and finely chopped
3 large tomatoes, peeled, cut into thin wedges
1 medium-size onion, chopped
1 garlic clove, very finely chopped
1/8 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper
1 cup shredded Monterey Jack cheese (optional)
4 lightly fried or poached eggs (optional)

Directions

1

Heat about 1/4-inch oil in a large heavy skillet.
2

Cut the tortillas in half and then into 3/4-inch-wide strips.
3

Add strips to the hot oil and fry until almost crisp.
4

Drain on paper towels.
5

Combine the chiles, tomatoes, onion, garlic, cumin, salt, and pepper in a large saucepan; simmer about 5 minutes.
6

Add the tortilla strips and simmer no more than 5 minutes.
7

Spoon onto plates and sprinkle shredded cheese on top, if desired.
8

Or top with a fried or poached egg for a hearty breakfast or brunch.