Chicken Chilaquiles With Fried Eggs
6 plum tomatoes halved lengthwise
1 jalapeno pepper halved lengthwise (remove seeds for less
1 white onion quartered
2 Clove garlic unpeeled
2 Tbl vegetable oil plus more for frying
12 corn tortillas each cut into 8 wedges (I used 17)
1 Tbl sesame seeds
1/2 Tsp dried oregano
3 Tbl ancho chile powder
1 Bunch cilantro stems and leaves separated
1 rotisserie chicken skin removed, meat shredded (1 used 1.5 breasts)
1 Cup low-sodium chicken broth
6 large eggs
6 Radishes Thinly Sliced
1/2 Cup grated cotija cheese (or parm or feta)
1/3 Cup Mexican crema or sour cream (optional)
Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a
foil-lined broiler pan. Add the onion and garlic and broil until
blackened, 7 to 10 minutes. Peel the garlic.
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over
medium-high heat until a deep-fry thermometer registers 350 degrees F.
Fry the tortillas in batches until light brown, about 1 minute. Remove
with a slotted spoon and drain on paper towels; season lightly with salt
while still hot.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer
to a blender along with the broiled vegetables, oregano, chile powder, 1
teaspoon salt and the cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over
high heat. Add the puree and cook, stirring often, until thickened, 8 to
10 minutes. (Partially cover the skillet if the sauce starts to splatter.
) Reduce the heat to medium. Add the chicken and broth and heat through,
3 to 4 minutes. Fold in the tortillas and cook until softened, about 1
minute. Keep warm while you fry the eggs.
Divide the chilaquiles among plates. Top with the eggs, cheese, radishes
and cilantro leaves. Drizzle with crema, if desired.