My Spice Drawer

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Chilaquiles

This is one of my favourite Mexican dishes. Here is my take using our BBQ Rub. We are lucky to have Tortilleria Monterrey in Victoria. Claudia and Ryan make and sell the best hand made corn tortillas. They are available at various markets check their website for locations. Other than that... take a quick trip to Mexico or pick up a bag of your favourite tortilla chips.

Ingredients:
 2-3 tomatoes, chopped
 Olive oil
 1 small clove garlic, chopped
 1/2 tsp Monsoon Coast BBQ Rub
 Salt to taste
 15-20 Tortilla chips or 2-3 fresh corn tortillas
 4 eggs
 Cilantro, chopped
 Cheese, grated

Method:
1. If using tortilla chips warm up in a 250 degree oven for 10-15 minutes. If using fresh corn tortillas, brush each with olive oil, sprinkle with a little salt, cut into 8 triangles and microwave on high for 1 minute. (Or fry briefly in a little oil and sprinkle with salt.) Keep warm until everything else is ready.

2. Heat oil in a small frying pan over medium heat. Add tomatoes and garlic and cook for a minute then add the BBQ RUB and salt. Cook until tomatoes break down and it turns into a bit of a sauce (maybe 5 minutes). Add some water if it seems too thick. You can of course add onion or green onion, but it isn't my favourite thing and since this is my recipe I leave it out! Keep sauce warm.

3. In a separate pan fry the eggs to desired doneness (I like them runny).

4. Divide tortilla chips between 2 plates, layer on some of the tomato sauce reserving a little for the top. Put the eggs on the sauce and top the eggs with the remainder of the sauce. Garnish with grated cheese and chopped cilantro.

Sit back and enjoy, pretending you are at a beach side restaurant in Mexico with your toes in the sand and waves lapping at the shore.