when my hubby and i went on vaca last year to dear old mexico i ordered these in my room every morning! while hubby went down stairs to continental craze breakfast i called in room service! oh and these are divine! i have make them once and they are absolutely DELISH! a little complicated...but totally worth every detail!  enjoy!!!! e


7dry farmed or plum tomatoes, cut into quarters
1medium white onion, cut into quarters
5cloves of garlic, peeled
1jalapeƱo, seeded
1tablespoons canola oil
6canned chipotle chiles en adobo
2tablespoons fresh cilantro
1teaspoon fresh oregano
cup water
4pork or beef chorizo
8tortillas, cut into squares
¼cup canola oil
5eggs (if poached) 7 eggs (if scrambled)


Preheat the oven to 425. Place the tomatoes, onion, garlic and jalapeno on a cookie sheet. Drizzle with 1 tablespoon of canola oil. Using your hands lightly toss. Slide into the oven and bake for 30 minutes. Stir. Cook for another 30 minutes. Remove from the oven and let cool.
Place the roasted mixture into a food processor. Add the chipotle chiles, cilantro, oregano and water. Process until well blended. Set aside.
Remove the casings from the chorizo. Crumble the meat into a medium sized saucepan. Cook over medium low heat until lightly browned; about 6 – 8 minutes. Add the sauce. Stir. Lower heat to a low-simmer. Simmer for 30 minutes.
Preheat the oven to 350. Place the 1/4 cup of canola oil into a shallow frying pan. Heat over medium-low heat. Add the tortilla squares in batches and fry until golden brown; about 2 – 3 minutes per side. Remove and place onto a paper towel, blot well. Repeat. Once all the squares are fried, place them on a cookie sheet and slide into the oven. Let crisp for 10 – 15 minutes. Remove from the oven. Keep the oven heated to 350.
Place the tortillas into an oven proof dish. Pour the sauce over the top. Gently mix with a spatula. Slide into the oven and bake for 15 minutes.
While the chilaquiles are baking prepare the eggs to your liking. This dish is wonderful with poached or scrambled eggs.

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