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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!

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