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Ceja Vineyards

Amelia Ceja
 
December 15, 2010 | Culinary Creations | Amelia Ceja

Learn how to make Chilaquiles with Amelia Ceja

Chilaquiles recipes were originally created to use old and stale corn tortillas. These popular Mexican breakfast dishes vary from state-to-state. This is Amelia Ceja's favorite chilaquiles recipe that she pairs with Ceja Vineyards' Vino de Casa Red Blend -- it's a winning combination to enjoy often with family and friends. ¡Salud! 

 

Chilaquiles
Serves 8

Ingredients

2 dozen corn tortillas, each tortilla cut into 8 wedges
10 beaten eggs
corn oil
salt to taste
3 lbs tomatoes coarsely chopped
3 jalapeño peppers coarsely chopped
3 minced garlic cloves
3 tbsp olive oil
1 medium white or yellow onion coarsely chopped
Cotija cheese or queso fresco
Crema Mexicana or crème fraiche
cilantro, chopped
Avocado, sliced

Directions

Spicy Tomato Salsa
Place coarsely chopped tomatoes and jalapeño peppers into a saucepan – add 2 cups of water and bring to a boil. Simmer for 20 minutes. Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and pulse until blended but not puréed. Then, add 2 tbsp of olive oil to a medium hot sauté pan. Next, add the coarsely chopped onion and cook for 5 minutes. Add the contents from the blender and bring to a boil. Reduce heat and simmer for 10 minutes – season with salt and pepper to taste.

Chilaquiles Instructions
In a large sauté pan, coat pan generously with corn oil, (1/4 inch), heat to medium high to high. When the oil is quite hot, add ½ of the tortillas, and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.

Add 3 tbsp olive oil to pan, bring to medium heat again. Add the fried tortillas – next pour the beaten eggs over the fried tortillas. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes). Next add the spicy tomato salsa to the egg mixture and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes. Serve immediately and garnish with crumbled Cotija cheese or queso fresco, Crema Mexicana or crème fraiche, chopped cilantro and an avocado slice.

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