Breakfast Chilaquiles

Ingredients

• Hide ingredients for 1 cup any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce 1 1 cup any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce (opens in new tab) 1 cup any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce
  • 2 tablespoons vegetable oil, bacon fat, or lard
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup red or green New Mexico chile powder
  • 3 cups water, beef stock, or chicken stock
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • Salt
  • 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  • 2 tablespoons all-purpose flour or 3 tablespoons masa harina

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 2 tablespoons vegetable oil, bacon fat, or lard
  2. Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, finely chopped
  3. Add and cook 1 minute more: 2 garlic cloves, minced
  4. Stir in and cook for 1 minute: ½ cup red or green New Mexico chile powder
  5. Stir in: 3 cups water, beef stock, or chicken stock; ½ teaspoon salt; ½ teaspoon dried oregano
  6. Bring to a simmer, then reduce the heat to maintain a slow bubble. Cook, stirring frequently, until thickened to a gravy-like consistency, about 15 minutes. Season to taste with: Salt
  7. About 3 cups
  8. One of our favorites for Huevos Rancheros.
  9. Have ready: 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  10. Peel, seed, and chop the roasted chiles. Prepare version I through sautéing the onion and garlic. Stir in: 2 tablespoons all-purpose flour or 3 tablespoons masa harina
  11. Add the roasted chiles instead of the chile powder. Add only 2 cups water or stock, and season as directed. Increase the heat to medium-high and simmer until thickened, about 5 minutes.
• Hide ingredients for 4 Fried Eggs, cooked as desired 1 4 Fried Eggs, cooked as desired (opens in new tab) 4 Fried Eggs, cooked as desired
  • 1 to 3 tablespoons butter or other fat
  • 4 large eggs
  • Salt and black pepper

  Sub-recipe steps

  1. Melt in a large nonstick skillet: 1 to 3 tablespoons butter or other fat
  2. When the butter is sizzling but not browned, carefully crack into the skillet: 4 large eggs
  3. Season with: Salt and black pepper
  4. Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.
• 2 large handfuls store-bought tortilla chips (about 4 ounces)
• (½ cup grated queso fresco, Oaxaca cheese, or Monterey Jack [2 ounces])
• Chopped cilantro
• (Sliced avocado)