Chilaquiles
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This has been one of my go-to car camping recipies for a few years now. It’s kinda high-effort for camping, but it’s delicious and you get a lot of street cred for frying your own chips.
This recipe is loosely based on these two recipes:
I got really sick in Mexico after eating chilaquiles, so it took me awhile to trust them again, but they’re worth it.
Yield: ~4 servings
Ingredients
Step 1
- Toppings (each is optional, but not really)
- Head of cilantro (chopped finely)
- Avocado (sliced)
- Pickled red onion recipe
- Cotija cheese (crumbled)
- Green onion (sliced thinly)
- Fresh lime slices
- Sour cream
- 1/2 floret broccoli & and 1 jalapeño (both diced finely and sautéed in oil)
- This isn’t exactly traditional, but it is great over chilaquiles.
Step 2
- Oil for frying (1/3 cup-ish)
- I use cheap vegetable oil
- 6 corn tortillas, cut into 1/6th triangles
Step 3
- 1 can of El Pato spicy tomato sauce
- 1/2 red onion, diced
- 2 cloves garlic, minced
- Pro chef tip: every time you see a specific amount of garlic mentioned in a recipe, assume that the author is telling a very funny joke, and quadruple the garlic.
- 1/2 teaspoon salt
Step 4
- 2 eggs per person
Instructions:
1. Prepare Toppings
- Dice, crumble, brine, slice what needs to diced, crumbled, brined and sliced.
- The rest of the recipe is quick, and you don’t want your eggs getting cold while you prepare the toppings.
2. Fry Chips
- Heat the oil in a skillet over medium-high heat.
- Once the oil is hot, add the tortilla triangles in a single layer and fry for a few minutes until golden brown, flipping once.
- Remove and set aside on a paper towel to drain.
- Compost the paper towels after you’ve finished (if you don’t live in the Colorado front range).
- Repeat with the rest of the tortillas.
- Remove any blackened bits of tortilla from the oil.
3. Prepare Salsa
- Lower the heat to medium.
- Add the red onions to the remaining oil and saute for a few minutes until they begin to soften.
- Add the garlic and saute for about 30 seconds.
- Add the El Pato sauce, salt, and a splash of water to the skillet.
- Bring to a simmer, then add the fried tortillas. Stir to coat.
4. Cook Eggs
- To cook the eggs, move the tortillas to the outside edges of the skillet to create a well in the center.
- Drop the eggs into the sauce and cook to your liking. You can scramble them, or cover the skillet and allow them to simply poach in the sauce.