Chilaquiles with poached eggs

Sunday mornings I normally feel pretty out of it after doing the farmers
market in San Francisco on Saturdays. A fellow vendor described it as
“market hangover” and I know exactly what she means. Once I spent the
whole day in bed watching bad TV and the longer I did the less I could
move. And the worse I felt. Good food is a motivator to get out of bed.
This morning I made chilaquiles.

Early this week my friend Grant was over to film some cooking demos for the website
so I had some extra chile sauce made from anchos and guajillos.

Basic Chile Sauce
Clean and the toast on a hot dry skillet 4 ancho chiles and 2 guajillos. Soak
in warm water for about 20 minutes and then place the chiles in a
blender with enough of the soaking liquid to keep the blades moving.
Add a small chopped onion, Mexican oregano and some garlic. Blend well
and the fry in some fat for 5 minutes. Thin with chicken stock or water
and cook another 15 minutes or so. Add salt as needed and a touch of
sugar oif the sauce is bitter.

For the chilaquiles, I started by poaching 2 eggs in a the chile sauce.

I removed the eggs with a slotted spoon and set them aside. I then added
the tortilla chips and cooked them until they were soft and pliable.


On a plate, I added the tortilla pieces and grated cotija cheese, added
the poached eggs and then drizzled the whole thing with a little crema
Mexicana. Some cilantro for green


Excellent Sunday morning fare. I later discovered I had an avocado. Damn.



1 Comment on Chilaquiles with poached eggs

  1. Wow, I just discovered your blog! I had no idea! And now I can make chilaquiles, thank you very much.


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