Description
A super simple dish that packs a spicy punch! Topped with an over easy egg, it’s perfect for breakfast or brunch.
Ingredients
- 8 Tortillas
- 1 Tablespoon Canola Oil
- 2 cups Red Chile Sauce
- 1 cup Colby Cheese, Shredded
- 4 Eggs
- ⅓ cups Chopped Green Onions, For Garnish
- ⅓ cups Chopped Red Onion, For Garnish
- FOR THE RED CHILE SAUCE:
- 8 ounces, weight Red Chile Pods
- 6 cups Water, Plus More For Boiling Chile Pods
- 6 Tablespoons Flour
- 4 cloves Garlic
- 1 Tablespoon Salt
Preparation
Cut the tortillas into quarters. In a large skillet, heat the oil and fry the tortilla pieces until crunchy. Lower the heat to low.
Add the red chile sauce and mix gently through the tortilla pieces. Top with the shredded cheese and cook until the cheese just starts to melt.
Remove from the heat and serve with your choice of eggs. Garnish with chopped green and red onions.
For the sauce:
Remove the stems, seeds and veins from the chile pods. Rinse with cold water. Add the chiles to a pot and add enough water just to cover them. Bring to a boil and simmer covered for 20 minutes. After 10 minutes turn the chiles over to cook evenly. Drain and cool.
In a blender, mix 3 cups of water, half of the cooked chile pods, 3 Tablespoons flour, 2 cloves garlic and half the salt. Blend until smooth. Strain the sauce removing any seeds. Repeat this process with the rest of the ingredients and set aside to cool.
Recipe from Muy Bueno Cook Book.
