👥8 people
⏲️10m
🕐40m
🍽️breakfaststartermain meal
Chilaquiles are a quick and easy meal that can be thrown together with items commonly found in your home. A fresh homemade salsa can make for tons of flavor.
Ingredients
- 24 ounces smoked brisket
- 3 cups tortilla chips
- For the Salsa:
- 6 ounces roasted roma tomatoes
- 1 each white onion (rough chopped)
- 1 each small jalapeno (seeded and rough chopped)
- 1 tbsp. olive oil
- 6 ounces beef stock
- 2 tbsp. cotija cheese
- salt and pepper to taste
- For Garnish:
- 1 bunch cilantro (chopped)
- 1 each avocado (diced)
- 3 each egg
- salt and pepper to taste
Method
- Setup Egg for direct cooking at 400 degrees Fahrenheit with a deep cast iron pan. Once the pan is heated, sweat garlic, onion, and jalapeño with olive oil, about 5 minutes. When the onions are translucent, add in tomatoes to soften. Once the tomatoes are softened, add in beef stock and let simmer until vegetables are soft, about 20 minutes. When ready, remove from heat and blend. Season with salt and pepper.
- Once salsa is ready, in the same pan, heat the chips up then ladle salsa over the chips, sprinkle in cotija and add in brisket. Allow the mixture to come to a simmer, gently stir to incorporate, being careful not to breakdown the chips. Season with salt and pepper.
- Once the chilaquiles are ready, distribute the mixture evenly onto plates. Scramble the eggs with salt and pepper and place over the top with cilantro and avocado.
