Looking for a simple way to spice up breakfast? Todd Coleman, Saveur magazine's food editor, makes this south-of-the-border breakfast classic originally created to use up day-old tortillas. Todd makes his own crisp chips using 365 Everyday Value Organic Corn Tortillas which add rustic flavor and texture when tossed with roasted tomato sauce, sautéed chorizo and chipotle peppers en adobo. Easy to make and sure to please, this version of chilaquiles will add sizzle to any weekday breakfast or weekend brunch.
Secret Ingredient: 365 Everyday Value Organic Corn Tortillas
6 ounces fresh chorizo, removed from casing and chopped into chunks
Vegetable oil for frying, plus 2 tablespoons for vegetables
10 (6-inch) corn tortillas, stacked and cut into triangles or strips
6 plum tomatoes, cored and halved
2 cloves garlic, unpeeled
1 jalapeno, stemmed and halved lengthwise
1 small white onion, peeled and quartered
1/4 teaspoon dried Mexican oregano
1 1/2 tablespoons toasted sesame seeds
3 to 4 canned chipotle chiles en adobo
Salt to taste
4 tablespoons roughly chopped cilantro
2 ounces cotija or feta cheese, crumbled for garnish
4 radishes, thinly sliced for garnish
1/4 cup sour cream mixed with 2 tablespoons milk for garnish
Heat a skillet over medium-high heat. Add chorizo and cook, stirring frequently and breaking meat up into small crumbles with a wooden spoon until browned and cooked through, 8–10 minutes. Set aside.
In a deep skillet, pour in vegetable oil to a depth of 1-inch. Heat over medium heat until a deep-fry thermometer registers 350°F or when the oil bubbles around the end of a wooden spoon dipped in the oil. Working in batches, add tortillas and cook until golden brown and crisp, about 3 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Lightly salt tortilla chips to taste while warm. Repeat with remaining tortillas. Set aside.
Position an oven rack 6 inches below the heating element and heat oven to broil. Place tomatoes, garlic, jalapeno and onion on a baking sheet with tomatoes cut side down. Toss with enough oil to lightly coat. Place under broiler, turning occasionally as tomato skins start to blister and blacken, broil for about 10 minutes. Transfer roasted vegetables to a blender or food processor. Add 1/4 to 1/2 cup water, oregano, sesame seeds and chipotle peppers and puree until smooth. Set aside.
Add tomato-chipotle mixture back to the skillet with the chorizo, season with salt and bring to a simmer, cooking 5 to 10 minutes. Add about 3 to 4 handfuls of tortilla chips and stir to combine. Cook for a minute or two to allow the chips to soften slightly. Place on a platter and garnish with cilantro, cheese, radishes and sour cream.
Per serving (about 8oz/232g-wt.): 450 calories (310 from fat), 36g total fat, 8g saturated fat, 35mg cholesterol, 500mg sodium, 24g total carbohydrate (3g dietary fiber, 5g sugar), 10g protein
Source: Whole Foods Market