Photo: Chilaquiles Cha Cha Cha Recipe
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons chopped garlic
- 1/2 medium onion, chopped
- 6 ounces tomatillo sauce, recipe follows
- 6 ounces orange tomato sauce, recipe follows
- Salt and freshly ground black pepper
- Ground cumin, to taste
Directions
Tortilla chips, recipe follows
- 3 eggs
- 2 ounces grated Parmesan
- 2 ounces grated mozzarella
- Fresh cilantro, chopped, for garnish
For the tomatillo sauce:
- 1 pound tomatillos
- 4 cloves garlic
- 3 Serrano chilies
- 1/2 bunch fresh cilantro
- 1/4 yellow onion
- 1/2 tablespoon ground cumin
- Salt and freshly ground black pepper
For the orange tomato sauce:
- 1 pound ripe Roma tomato
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- Oregano, to taste
- Sugar, to taste
- Jalapenos in vinegar, to taste
For the tortilla chips:
- 2 flour tortillas
- Salt
In a 12-inch pan, heat the olive oil over high heat. Add the garlic and onions and cook until golden, about 5 minutes.
For the tomatillo and orange tomato sauce:
In a food processor, pulse ingredients for tomatillo sauce for 15 seconds. Do the same for the orange tomato sauce.
For the tortilla chips:
Cut the tortillas in half and cut each half into 4 triangles. Deep-fry in hot oil until golden crispy. Drain on paper towels and sprinkle with salt while hot.
Add the salt, pepper, cumin and sauces to the pan. When sauce is hot, add the chips and the eggs and stir. Add the cheese just before serving. Garnish with cilantro.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By welshfamily1995...
Ridgecrest , CA
on June 11, 2009
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One thing for sure is that the CORN TORTILLAS should be torn into bite size pieces, fried in oil, then the garlic and onions can be added only when the tortillas have crispied a bit. Then you add the scrambles eggs, cook until done. Remove from heat then add the salsa of choice and fresh mexican cheese. When serving add diced tomatoes, cilantro, and some shredded lettuce if desired. This makes for a great hearty breakfast/lunch MEXICAN Style and will hold you over for many hours. . .
By mikef90000_10982131
Hawthorne, CA
on March 24, 2009
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At last, a chilaquile recipe on FN that doesn't involve baking or excess cheese!
The recipe isn't quite clear, but you should heat the chips in the sauce until just slightly soft - you want a little crunchy texture.
BTW the tortilla strips must be made from CORN tortillas! I hope that the flour reference was a transcription mistake.
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