Chilaquiles Recipe with TABASCO® Chipotle Sauce

Chilaquiles is what Mexico does with yesterday's tortillas: simmer them briefly in a chili and tomato sauce, then bury them under toppings and a fried egg. It is a breakfast built out of leftovers, which is most of its appeal.

The smoke here comes from TABASCO® Chipotle Sauce. The jalapeños in it are smoked over pecan wood before they are made into sauce, so you get that flavor without having to build it yourself. About 25 minutes.

Ingredients

• 1 tbsp oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 400 g tin chopped tomatoes
• 1-2 tbsp TABASCO® Chipotle Sauce
• 1/2 tsp ground cumin
• pinch of salt
• 200 g tortilla chips
• 4 eggs
• to serve: crumbled feta or grated cheese, sliced avocado, red onion, cilantro, sour cream

Preparation

1. Heat the oil in a large skillet over medium heat and soften the onion for 4 minutes. Add the garlic and give it another minute.
2. Add the tomatoes, TABASCO® Chipotle Sauce, cumin and a pinch of salt. Simmer for 8 to 10 minutes until thick. Blend it if you want a smoother sauce.
3. Fold the tortilla chips through the sauce and turn them over until coated. Cook for 1 to 2 minutes only, so they soften but keep some structure.
4. Fry the eggs while the chips are in the sauce.
5. Top with the eggs, cheese, avocado, red onion and cilantro. Add sour cream and more TABASCO® Chipotle, and serve straight away.

Notes

The timing on the chips is the whole dish. Two minutes and they are still a bit crisp in the middle. Five and you are eating wet tortilla. Add them last and serve immediately.

To push the heat up, stir a drop of Scorpion Sauce into the tomato sauce, or just leave Original Red on the table. The Scoville guide has the comparison if you are not sure how far apart they are.

TABASCO® Chipotle Sauce is the bottle for this, and there are more ideas here.

Keep reading

• Green shakshuka
• The hottest TABASCO® sauce
• Ten things to cook with TABASCO®