Chilaquiles: It's not just for breakfast!

Preparation

Heat an iron skillet over high heat.

Grill the whole tomatoes, chile morita, garlic clove, and onion wedge until blackened on all sides.

Let the tomatoes cool and remove skins.

Peel skin from garlic and discard. In a saucepan, add the water and grilled vegetables.

Bring to a simmer and cook for 10 minutes.

Put the mixture into the blender and pulse to make a coarse salsa.

Pour into a bowl and stir in cilantro and salt.

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Chilaquiles

Makes 1 serving

½ cup canola oil

3-4 corn tortillas

½ cup shredded cooked chicken (or pork)

1 cup charred red salsa (recipe follows)

1 jalapeno, sliced

¼ cup queso fresco

½ avocado, sliced

1 tablespoon crema (or sour cream)

1 tablespoon chopped cilantro

1 egg

Pinch of kosher salt

3 dashes of hot sauce

Heat oil in a 10” skillet until 370 degrees.

Slice tortillas into quarters and fry a few at a time in the oil until crispy, about 45 seconds on each side.

Remove to a plate lined with paper towel. Keep oil heated for frying egg, adding more oil if necessary.

Heat salsa in a small saucepan and stir in shredded chicken (or pork).

On a large plate, spread the chips and spoon over meat sauce.

Top with jalapeno slices, queso fresco, avocado, crema, and cilantro.

Gently break egg into the hot oil, spooning oil over the yolk a couple times to set it.

Cook egg until the whites are no longer translucent, about 2 minutes.

Remove with a spatula and place over chips.

Sprinkle egg with salt and finish with hot sauce.

Serve right away.