Chilaquiles with ranchero sauce in cast iron cookware.
This is an amazing breakfast to have while camping on the river or your favorite campsite where ever it may be. Cook these over an open fire on a perfectly seasoned cast iron skillet and you will be surprised at the awesome taste.
Chilaquiles is a bit of a “throw everything but the kitchen sink into the pan” sort of a meal, but it’s a snap if your fridge is stocked with basic Latin ingredients. Think of it as breakfast nachos. This is a great way to use up leftover grilled chicken or chorizo. Add them as a garnish when serving.
3 medium tomatoes, cored and halved
3 red jalapeno chiles, stemmed and seeded
1 red serrano chile, stemmed and seeded
2 garlic cloves, peeled
2 tablespoons vegetable oil
Juice from 1 lime
1/4 cup plus 2 teaspoons corn oil
1 cup water
1/4 cup chopped fresh cilantro
3 cups tortilla chips
1 red onion, chopped fine
6 radishes, sliced thin
1 avocado, sliced
1/2 cup crumbled Cotija cheese
Lime wedges and hot sauce, for serving
To make the ranchero sauce, place a 12 inch cast iron skillet over high heat. Add the tomatoes, jalapenos, serrano and garlic, and char until slightly blackened, about 3 minutes. Scoop the vegetables into a blender, add the vegetable oil and lime juice, and puree until smooth. Pour into a bowl and season with salt. Taste and adjust seasoning as needed. Set aside. The sauce can be refrigerated for up to 1 week.
For the chilaquiles, add 1/4 cup of corn oil to a 12 inch cast iron skillet over medium heat. Carefully add the ranchero sauce and water to the pan and bring to a simmer. Stir in the cilantro, remove from the heat, toss in 2 cups of the tortilla chips, cover, and let rest. Allow the tortilla chips to absorb the sauce.
In another skillet, heat the remaining 2 teaspoons corn oil over medium heat. Crack the eggs directly into the pan and cook until the whites are set about 3 minutes. Using a spatula, transfer the eggs to a plate, making sure not to break the yolks.
Uncover the tortilla chip mixture and return to stove, over low heat. Simmer and season to taste with salt if necessary.
Divide the chip mixture among four shallow bowls and top with a fried egg.
Top with red onion, radishes, avocado, creme, and cheese. Serve with remaining 1 cup tortilla chips, lime wedges, and hot sauce.
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