Chilaquiles with Red Chile Sauce
Ingredients
18 corn tortillas cut into wedges
¼ cup olive oil or use olive oil spray
Kosher salt
½ pound Mexican chorizo casing removed
1 cup homemade Red Enchilada Sauce
4 large eggs fried, scrambled, or poached
Optional toppings:
Black beans
Crumbled feta cheese or a Mexican cheese like queso fresco
Chopped cilantro
Sliced serrano or jalapeño chiles or pickled jalapeño slices
Diced red onion
Sliced avocado
Sliced radishes
Hot sauce
Directions
Preheat the oven to 400ºF. Line 2 large baking sheets with aluminum foil.
In a bowl, toss the tortilla wedges with the olive oil until well coated. Arrange the tortilla wedges in a single layer on the prepared baking sheets (you can crowd them together, just don’t pile them on top of each other). If you prefer, you can spray the foil-lined baking sheets with olive oil spray, arrange the tortilla wedges on the sheets and then spray the tops with olive oil. Sprinkle with a bit of salt. Bake for about 10 minutes, until golden brown and crisp (you might need to cook in two batches.) Remove the chips from the pan and transfer them to a bowl.
In a heavy skillet (cast-iron is ideal), cook the chorizo, stirring frequently, for about 5 minutes until browned. Transfer it to a bowl.
Add the sauce to the skillet and cook over medium heat, stirring, until it is hot and bubbling, about 3 minutes.
Remove the skillet from the heat and add the baked chips. Toss until the chips are well coated with the sauce.
To serve, pile the chips on serving plates and top with the eggs, browned chorizo, and whatever toppings you like.
