Chilaquiles
- 3 1/2 cups vegetable oil
- 2 white onions, diced
- 3 ripe tomatoes, quartered, stems removed
- 1-2 Serrano pepper, minced
- 1 garlic clove, minced
- 3 cups chicken stock
- 1 can black beans
- ¼ tsp cumin
- 2-3 corn tortillas per person
- 4-5 eggs
- Salt and pepper to taste
- ½ Tbsp butter
- 2-3 sprigs cilantro
- 1 avocado, diced
- Crumbled queso fresco to taste
Head 1 Tbsp oil in a large pot over medium high heat then add 1 onion and stir frequently until it begins to soften and turn translucent, then add tomatoes, serrano pepper and garlic and stir to combine. Continue to sauté for 2-3 minutes until tomatoes release their juices and garlic becomes fragrant, then add chicken stock. Bring to a boil, then reduce to a simmer for 20-30 minutes. Remove from heat and allow to cool for 5-10 minutes, then immersion blend until smooth. Salt to taste.
In a separate small pot, heat 1 Tbsp oil over medium high heat then add the remaining onion. Sauté until it begins to soften and turn translucent, then add the beans (with their juices) and stir to incorporate. Add the cumin, and salt and pepper to taste. Reduce heat to a minimum and cook for 20-30 minutes, stirring occasionally until beans are soft.
Meanwhile, slice the tortillas into bite-sized strips. In a small pot heat the remaining vegetable oil over medium high heat (ensure there is at least two inches of space between the top of the oil and the top of the pot). When a small drop of water thrown into the pot crackles and pops, the oil is ready. Working in batches so the oil does not overflow, carefully place the tortilla strips in the hot oil and allow to cook until light brown. Remove with metal tongs and allow to drain and cool on a paper towel-lined plate.
Crack the eggs in a bowl and stir to combine. Salt and pepper to taste.
Heat a large saucepan over medium high heat. Add the butter and toss the pan until melted. Pour in the egg mixture and stir continuously with a wooden spoon. When eggs just begin to solidify, add the tortilla chips and stir well to combine. Continue stirring until eggs are cooked, then remove from heat.
Dish egg and tortilla mixture into bowls, then top with beans, sauce, cheese, cilantro and avocado. Enjoy immediately.
