Chilaquiles (4)

A recent trip to Mexico introduced me to a much wider range of Mexican food than I had previously sampled. These fried tortilla chips with salsa and cheese are a great way to use up stale tortillas which are cut in triangles then fried or baked . They are known as totopos and frequently appeared on breakfast buffets. This recipe is for the green sauce version and I found it in ” The Road to Mexico” by Rick Stein. It would usually be served with a spoonful or two of refried beans.

Chilaquiles (4)
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Chilaquiles (4)
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  1. Put the onions, chillies, garlic, stock and tomatillos in a blender and blitz to make a sauce. Heat the 2 tbsps of corn oil in a saucepan, add the sauce then season to taste with salt and simmer for 5 minutes. Cook for longer if it is too watery to reduce it a little, or add more stock if too thick.
  2. Next heat the 300 ml of oil to 190 c in a separate large pan. Fry the tortilla triangles until barely golden and crisp, then drain on kitchen on kitchen paper.
  3. When the sauce is ready, fry the eggs. Stir the fried tortillas into the sauce, folding lightly to coat them but taking care not to break them up.
  4. Divide the sauce and tortillas between 4 warm plates and top each one with a fried egg. Add crumbled cheese, sliced shallot, a sprinkle of coriander and some soured cream and serve immediately.
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