Chicken Chilaquiles With Fried Eggs
- 6 plum tomatoes, halved lengthwise
- 1 jalapeno pepper, halved lengthwise (remove seeds for less heat)
- 1 white onion, quartered
- 2 cloves garlic, unpeeled
- 2 tablespoons vegetable oil, plus more for frying
- 12 corn tortillas, each cut into 8 wedges
- Kosher salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon dried oregano
- 3 tablespoons ancho chile powder
- 1 bunch cilantro, stems and leaves separated
- 1 rotisserie chicken, skin removed, meat shredded
- 1 cup low-sodium chicken broth
- 6 large eggs
- 1/2 cup grated cotija cheese 6 radishes, thinly sliced
- 1/3 cup Mexican crema or sour cream (optional)
Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic.
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs.
Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired.
Photographs by Con Poulos
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