I worked at a Mexican restaurant for a little while during college and remember having chilaquiles for the first time at a brunch we had there... wow! Mexican breakfast food is so wonderful! I recently found this recipe in my lovely "San Diego Restaurant Cookbook" and had to try it. The recipe is from the El Pollo Grill restaurants.
Chilaquiles in Red Sauce
6 medium-sized tomatoes, I seeded mine then cut them into strips
1/2 cup tomato paste
1 serrano chili pepper
1/2 tsp. salt
3 cups water
1/2 cup onion, chopped
1/2 cup oil
1 dozen corn tortillas, each cut into 8 pieces
4 eggs, beaten
Additional diced onions
Grated cotija cheese (or any Mexican cheese - asadero, Monterey jack, queso quesadilla. Good ol' cheddar makes a fine substitute if that's all you have. You could also do a mix of several cheeses).
1. In a blender, blend the tomatoes, tomato paste, chili, salt, and 1 cup of water.
2. In a medium skillet, saute the onions in some of the oil until the onions become translucent. Add the tomato mixture and bring to a boil over medium-high heat. Reduce the heat to low and simmer while you start the chilaquiles.
1. In a large skillet, heat the rest of the oil for about 10 minutes. Add the tortilla triangles and cook until they are crispy and medium-brown in colour (you want them to be crispy so they don't get too soggy later on). Do not let the tortillas burn. Remove the tortillas from the oil and place them on a paper towel.
2. Add the beaten eggs to the tomato sauce and raise the heat to bring the mixture to a boil. Add the fried tortillas and 2 cups of water. Reduce the heat and simmer for 15 minutes. Serve with a garnish of diced raw onions and cotija cheese, if desired.
I didn't take any photos, because it really does not look all that appetizing! They do taste so good, though, and really that's all that matters! Enjoy!
Croce, Ingrid (2005). The San Diego Restaurant Cookbook: Recipes from America's Finest City. Avalanche Records and Books: San Diego, CA.