The name of this dish is quite a mouthful, isn’t it? Well, the dish stands up to that protracted description, trust me 😉 Robust flavors, and so many elements, that you will scramble to get a bit of each component into each mouthful…
It may look messy, unrefined, a bit all over the place, but the flavors are so, so good, you won’t be able to resist going for seconds, or even thirds 😀
Chilaquiles is a Mexican dish, made with fried corn tortilla pieces slathered with a spicy chilli sauce. Cheese and other toppings are added and the tortilla are cooked till softened. They are then served with salsa, fried eggs, beans, avocados, sour cream… the list of toppings is deliciously long!
It is also one of those any time of the day kind of dishes: eaten for breakfast, lunch or anytime in between. I can imagine making a large batch of these and having them for every meal on a busy day! So scrumptuous!
I used Rye tortillas instead of corn and with my disinclination for anything fried, I decided to bake the tortilla pieces instead. They crisp up wonderfully and are so much healthier.
For the chilli sauce, I made an enchilada sauce from scratch. It uses very basic ingredients, most likely already available in your pantry and it tastes so much better than anything store-bought.
I made a large serving of these with Baked Black Beans Chilaquiles for lunch today. So delicious, so filling, so full of protein and no meat in sight! Plus the munchkin had a lot of fun trying to say ‘Chilaquiles’ in between mouthfuls <3
Do try to make these Baked Black Beans Chilaquiles for Cinco de Mayo or anytime you are in the mood for something Mexican, comforting and utterly delectable! I hope my friends at Angie’s Fiesta Friday enjoy them! Today’s soiree is being co-hosted by the lovely Anna @Anna International. Come on and join us!
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- 1 tablespoon Vegetable Oil
- 1 tablespoon all-purpose flour
- 2 tablespoon Red Chili powder (not cayenne)
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Cumin powder
- ¼ teaspoon dried Oregano
- 1 cup Chicken or Vegetable Stock
- 2 large 20 cm Rye Tortillas (you can use Corn Tortillas instead)
- 3 Spring Onions, chopped
- 2 teaspoons Vegetable Oil
- 1 can cooked Black Beans
- 2 large pods Garlic, chopped
- ½ cup Enchilada Sauce
- 4 large Eggs
- ½ cup grated melting Cheese (I used a combination of Cheddar & Gouda)
- A small bunch Cilantro
- Chevre, crumbled
- Sour Cream or Thick Yogurt
- Heat oil in a small saucepan over medium-high heat.
- Add flour and stir together over the heat for one minute.
- Stir in the remaining seasonings (chili powder through oregano).
- Then gradually add in the stock, whisking constantly to remove lumps.
- Reduce heat and simmer 10-15 minutes until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
- Preheat the oven to 180º C.
- Cut the tortillas into eighths and place on a baking sheet.
- Spread on two baking sheets. Bake until crisp, 10-15 minutes.
- Meanwhile, heat the oil in a wide skillet set over a medium flame.
- Add the onion and garlic and cook, stirring until tender, a couple of minutes. Add the black beans, mix well and cook for a couple of minutes.
- Place the tortilla chips in a large bowl, pour in the enchilada sauce, and toss with your hands to coat.
- Oil a large baking dish and place the tortilla pieces in a single layer.
- Top with the black beans. Sprinkle on the cheese.
- Use the back of a soup spoon to make 4 hollows in the chips. Carefully crack the eggs into the hollows and sprinkle with a few pinches of salt.
- Place in the oven and bake until the eggs are set to your liking, 10-15 minutes.
- Remove from the oven, scatter the chevre and cilantro over the top, and serve immediately with the salsa, sour cream and more enchilada sauce for drizzling over the tops.
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