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Chilaquiles

Serves 6
Time 1 hr
Looking for a simple way to spice up breakfast? Try this south-of-the-border breakfast classic originally created to use up day-old tortillas. Easy to make and sure to please, this version of chilaquiles will add sizzle to any weekday breakfast or weekend brunch.
Ingredients
  • 6 ounces fresh chorizo, removed from casing and chopped into chunks
  • Canola oil for frying, plus 2 tablespoons for vegetables
  • 10 (6-inch) corn tortillas, stacked and cut into triangles or strips
  • 6 plum tomatoes, cored and halved
  • 2 cloves garlic, unpeeled
  • 1 jalapeño, halved lengthwise
  • 1 small white onion, peeled and quartered
  • 1/4 teaspoon Mexican oregano
  • 1 1/2 tablespoon toasted sesame seeds
  • 3 canned chipotles in adobo
  • 1/4 teaspoon fine sea salt, plus more for tortillas
  • 4 tablespoons roughly chopped cilantro
  • 2 ounces cotija or feta cheese, crumbled for garnish
  • 4 radishes, thinly sliced, for garnish
  • 1/4 cup sour cream mixed with 2 tablespoons milk, for garnish
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Method

Heat a skillet over medium-high heat.

Add chorizo and cook, stirring frequently and breaking meat up into small crumbles with a wooden spoon until browned and cooked through, 8-10 minutes. Set aside.

In a deep skillet, pour in vegetable oil to a depth of 1-inch.

Heat over medium heat until a deep-fry thermometer registers 350°F or when the oil bubbles around the end of a wooden spoon dipped in the oil.

Working in batches, add tortillas and cook until golden brown and crisp, about 3 minutes per batch.

Using a slotted spoon, transfer to a paper towel-lined baking sheet.

Lightly salt tortilla chips to taste while warm.

Repeat with remaining tortillas. Set aside.

Position an oven rack 6 inches below the heating element and heat oven to broil.

Place tomatoes, garlic, jalapeño and onion on a baking sheet with tomatoes cut-side down.

Toss with enough oil to lightly coat.

Place under broiler, turning occasionally as tomato skins start to blister and blacken, broil for about 10 minutes.

Transfer roasted vegetables to a blender or food processor.

Add 1/4 to 1/2 cup water, oregano, sesame seeds and chipotle peppers and purée until smooth. Set aside.

Add tomato-chipotle mixture back to the skillet with the chorizo, season with salt and bring to a simmer, cooking 5 to 10 minutes.

Add about 3 to 4 handfuls of tortilla chips and stir to combine.

Cook for a minute or two to allow the chips to soften slightly.

Place on a platter and garnish with cilantro, cheese, radishes and sour cream.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 ounces fresh chorizo, removed from casing and chopped into chunks
  • Canola oil for frying, plus 2 tablespoons for vegetables
  • 10 (6-inch) corn tortillas, stacked and cut into triangles or strips
  • 6 plum tomatoes, cored and halved
  • 2 cloves garlic, unpeeled
  • 1 jalapeño, halved lengthwise
  • 1 small white onion, peeled and quartered
  • 1/4 teaspoon Mexican oregano
  • 1 1/2 tablespoon toasted sesame seeds
  • 3 canned chipotles in adobo
  • 1/4 teaspoon fine sea salt, plus more for tortillas
  • 4 tablespoons roughly chopped cilantro
  • 2 ounces cotija or feta cheese, crumbled for garnish
  • 4 radishes, thinly sliced, for garnish
  • 1/4 cup sour cream mixed with 2 tablespoons milk, for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.