Chilaquiles 🇲🇽

I love chilaquiles. I had them for the first time on a trip to the US in Austin, Texas and I’ve been obsessed ever since. It’s like breakfast nachos, but somehow even better. Crispy, saucy, a little spicy, and topped with a fried egg. Chilaquiles Ingredients 2 tomatoes, halved 1 jalapeno, halved 1 white onion, peeled, halved 200ml neutral oil (i use peanut) 12 white corn tortillas 200ml chicken stock Sea salt to taste fried eggs, to serve pickled red onions, coriander leaves, Queso Fresco cheese, diced avocado, to serve Method Step 1: Prep the sauce Preheat the oven 200°C fan forced (390°F). Place tomatoes, jalapeno, and onion on an oven tray and drizzle with 1 tablespoon of the oil. Season with salt and roast for 15-20 minutes, until the vegetables just start to soften and have coloured. Transfer vegetables to a large jug and blend with a stick blender. Season to taste. Step 2: Cook the tortillas Heat the remaining oil in a large, heavy-based fry pan over medium-high heat. Cut your white corn tortillas into quarters and fry them in the oil on both sides until golden brown. Drain the tortillas over a wire rack and season lightly with salt. Step 3: Finish and serve Remove most of the oil from the pan and add the salsa and chicken stock. Bring to a simmer and cook for 2-3 minutes, until well combined. Add the crispy corn chips to the sauce and stir well. Serve the corn chips topped with a fried egg, some pickled onion slices, diced avocado, crumbled queso fresco and coriander.