Chilaquiles

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 28 ounces tomatoes, whole peeled, drained (1 can)
• 1 jalapeno, seeded and coarsely chopped
• 1 shallot, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 tablespoon butter
• 1 1/2 cups black beans, cooked (1 (15-ounce)
• 1 cup vegetable oil
• 8 corn tortillas
• salt, to taste
• 8 eggs
• 1 cup crumbled queso fresco (cotija cheese, monterey jack both ok too)
• 1/2 cup crema (sour cream ok)

Recipe

• 1 to make sauce: put tomatoes, jalapeño, shallot and garlic in a blender and process until smooth. heat butter in a saute pan over medium heat. pour blended mixture into the pan, stir in black beans, then simmer sauce for 15 minutes.
• 2 to prepare chilaquiles, heat the oil to 350 degrees in a deep pot or dutch oven. gently lower 1 or 2 tortillas into the hot oil with a pair of metal tongs and fry for about 1 minute on each side, until golden. remove from oil and transfer to a cooling rack lined with paper towels. sprinkle with salt. repeat with remaining tortillas. (if you don't want to fry tortillas, you can toast them in a 375-degree oven for 10 to 15 minutes.).
• 3 prepare eggs to order for each serving - poached, fried, sunny-side up or scrambled. for each serving: put a tortilla on a plate, ladle about 1/4 cup sauce on top, sprinkle with cheese and add a dollop of crema or sour cream. stack a second tortilla atop that, add more sauce, cheese and crema, and an egg or 2.