Chicken Chilaquiles With Fried Eggs
- Level: Easy
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 6 servings
Ingredients
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)
Directions
- 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.
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