Chilaquiles ( or Moleaquiles)

July 13, 2013, Saturday brunch

WHAT:

• 6 medium size corn tortillas, each cut into 4 pieces 
• 5-6 tbsp oil for frying
• Eggs
• Cilantro
• Chredded Cheddar or crumble  cotija or any other cheese

For sauce: 

• 1tbsp oil
• 8oz tomato sauce can
• 1/1.5 tbsp garlic paste
• 6oz water
• 1 tbsp guajillo chili powder (adjust per your taste and type of chili)
• 1 tbsp chipotle chili powder  (adjust per your taste and type of chili)
• 1 tsp salt  or to taste 
• 1 tsp black pepper
• 1 tbsp dry oregano
• 1 tbsp cumin powder
• 1 tbsp cocoa powder

HOW:
Make chips and eggs:

• heat oil in a skillet and fry each piece of tortilla for few minutes on both sides
• Remove when crispy 
• Sprinkle some chili powder once out of oil
• Fry egg on one side, add salt, pepper and some red chili powder on top while cooking

Make sauce:

• heat oil in a sauce pan
• Add garlic paste, chili powders, salt, pepper, oregano, cumin and sauté for few minutes until very fragrant 
• Add water, tomato sauce and coco powder
• Boil and let it simmer until thick

Finish up:

• Add crispy chips to the sauce and mix well to thoroughly coat all chips in sauce
• Add a layer of chips on a plate
• Add fried egg on top
• Add some shredded cheese
• Garnish with cilantro
• Enjoy!