If breakfast is the most important meal of the day, this authentic Mexican dish should hold you over for a week or two. A fiesta of scrambled eggs, onions, and tortilla chips covered in melted, creamy Tillamook Monterey Jack Cheese.
“Chilaquiles are a classic Mexican breakfast. The idea was that you would use leftover, stale, chips from the day before. It’s the best hangover cure I know. Well, that and a Bloody Maria (Bloody Mary with Tequila) on the beach…” – Hosea Rosenberg of Blackbelly Catering
2 white onions, charred on grill and chopped fine
½ cup roasted garlic cloves
2 tablespoons canola oil
14 Roma tomatoes, cut in half and charred on grill
1 quart (32 oz) tomato juice
2 oz dry New Mexico red chiles, stems and seeds removed
Dried Arbol chiles, stems and seeds removed
½ cup (4 oz) fresh lime juice
¼ cup (2 oz) red vinegar
2 tablespoons honey
Kosher salt to taste
1 white onion, diced
¼ cup (2 oz) canola oil
8 eggs, beaten
4 handfuls of tortilla chips
2 cups (16 oz) Ranchero sauce (see below)
1 cup (4 oz) Tillamook® Monterey Jack Cheese, shredded
Sauté onions and garlic in canola oil until soft. Add remaining ingredients and simmer 45 minutes. Puree in blender until smooth. Season with salt.
In a large skillet, sauté onions in oil until soft. Add eggs and stir often. When eggs are about halfway cooked, add tortilla chips. Cook for about 2 minutes and then add ranchero sauce. Simmer for about 5 minutes and then add cheese. Cook until cheese is just melted. Serve immediately.