Chilaquiles
This is one of our favourite Mexican dishes. Here is out take using our Adobo Seco, or BBQ & Roast Rub for a milder version.
Ingredients
- 2-3 tomatoes chopped
- olive oil
- 1 small garlic cloves chopped
- 1/2 tsp Monsoon Coast Adobo Seco or BBQ & Roast Rub
- Salt to taste
- 15-20 Tortilla chips or 2-3 fresh corn tortillas
- 4 Eggs
- Cilantro chopped
- Cheese grated
Instructions
- If using tortilla chips, warm up in a 250°F 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.
- Heat oil in a small frying pan over medium heat.olive oil
- Add tomatoes and garlic and cook for a minute then add the Adobo Seco or BBQ & Roast Rub and salt.2-3 tomatoes, 1 small garlic cloves, 1/2 tsp Monsoon Coast Adobo Seco or BBQ & Roast Rub, Salt to taste
- Cook until tomatoes break down and it turns into a bit of a sauce (5 minutes).
- Add some water if it seems too thick.
- In a separate pan fry the eggs to desired4 Eggs
- 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.15-20 Tortilla chips, Cilantro, Cheese
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