Chilaquiles rojos con huevos

To me, the best hangover cure is chilaquiles, spicy, loaded with flavour, filling, and oh-so-satisfying. Originally, chilaquiles were designed to use up old tortillas and other ingredients from the day before, but today this dish is an art form with limitless variations. It is believed that chilaquiles are the most common breakfast dish and one that is popular in every Mexican taco restaurant that serves breakfast.

The variations come in many forms. The eggs can be scrambled or fried. The salsas can vary from this robust dark salsa, to light red, green or pico de galls. there can be added black or pinto beans, whole or refried. Meats can be added from the most popular being fried chorizo, to leftover carne asada or al pastor, and so on. The best places allow you to make your magic variation to suit your heavy head and an empty belly.

This is a bold dish with all the flavour coming from the salsa and the mix of chillies in it. The anchos add a caramel-ly sweetness, the chipotles a smoky aroma, and the guajillo an acidic heat. The eggs add the body and the garnishes add that pop of herb to round off the dish. This is a hearty plate that is begging to be consumed.

This is a wonderful book from the famed restaurant in San Francisco. I love the recipes and flavours in this book. The chef has compiled a wonderful selection of recipes, both traditional and contemporary to make your palate happy and get rid of those cravings for great Mexican food. This is a book I love to cook from.

For more recipes from this cookbook click here.

Ingredients:

For the chilaquiles:

5 dried guajillo chillies

2 dried ancho chillies

3 dried morita chillies

2 chipotle chillies

3 cups water

2 tomatoes, chopped

3 cloves garlic

Salt, to taste

2 tablespoons oil

1 pack of tortilla chips

For the scrambled eggs:

1 small onion, thinly sliced

1 tablespoon oil

8 eggs

Salt, to taste

1/2 teaspoon pepper

2 tablespoons cream

2-3 tablespoons cilantro, minced

To serveñ

sour cream

Queso fresco

Scallions, cut into circles

Cilantro, minced

Pickled jalapenos

On a dry frying pan roast the chillies individually for 3-4 seconds each till they smoke. Add the roasted chillies to the water and submerge by adding a small plate on top. Soak for 4 hours or overnight.

Deseed and stem the chillies saving the soaking liquids.

Add the chillies, tomatoes, garlic, and salt to a small blender and blitz till very smooth.

Heat a pot with the oil and add the chilli purèe to that pot along with the stained soaking liquids and salt. Cook for 20 minutes till the sauce has thickened considerably. Taste for salt and adjust as needed. Set aside.

In a bowl add the eggs, salt, pepper, cream and cilantro till the mix is smooth. Set aside.

In a small pot add the oil and fry the onion on low heat till it is soft and translucent. Once it begins to take on a light golden colour, add the egg mix and whisk continually to cook. Cook till the eggs have just firmed up but are meltingly soft.

Heat a large wok with the salsa. Once it begins to boil, toss in the tortilla chips and toss well to coat them with the salsa. very quickly add the coated chilaquiles to a plate and top with the scrambled eggs. top with all the garnishes, or to your taste.

Serve immediately.