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¡Oye! Quieres Chilaquiles?

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Hola, bienvenidos a mi blog. Since Wife & I are both from Southern Arizona, we are constantly bitching to each other and to anyone who will listen about the lack of quality Mexican food out here in the Midwest (all Rick Bayless restaurants excluded.) I spent a good day researching and tracking down some legit tamales for traditional Christmas eve dinner. I don’t end up cooking Mexican food very often, but when I do, I guarantee it is better than 90% of the sludge served at overpriced cantinas around. Today, we are making Chilaquiles. Traditionally a breakfast, specifically hangover breakfast, Mexican dish, it is very flexible in terms of ingredients, so you may have had the dish before and it may only slightly resemble this dish. Since we often have breakfast for dinner, there is no reason not to have a Mexican breakfast for dinner, cierto? ¡CIERTO!

Ingredientes (for two portions):

*4 eggs

*6 corn tortillas

*as much chorizo as you would like

*1/3 pound monteray jack cheese

*1 avocado

*sour cream


*3 tablespoons vegetable oil, for fryin’

*red sauce. Now, if you want to get complicated, look up a Mexican red chili sauce recipe. If you want to be quick, do as I did and take half a jar of Frontera Chipotle salsa and pure with 2 garlic cloves until very smooth.

Bueno, vamanos. 

Cook up your chorizo until it is…cooked.

Fry your tortillas in hot oil. I prefer to leave them somewhere between soft and hard. You are going to be pouring sauce on them anyway, so fry to your liking.

Heat your sauce.

Finely chop cilantro, slice avocado.

Fry your eggs, in the chorizo grease, obviously. Do not flip, but when they are partially cooked, top with shredded cheese and then put under broiler until cheese is melted.

Compose as such:

Spread some sauce on plate, place 3 tortillas atop sauce. Put chorizo on tortillas, then eggs atop chorizo. Cover with remaining sauce and top with avocado, cilantro, and a generous dollop of sour cream.


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