SPICY TRUFFLE CHILAQUILES
It doesn’t need to be Sunday to enjoy this brunch favorite. The layers of tortilla chips, red sauce, beans, and eggs are made better with a drizzle of truffle flavor. Yum!
1-2 cups canola oil (for frying)
8 yellow corn tortillas
1 tablespoon salt
1/2 medium yellow onion, chopped
4 large eggs
1 teaspoon garlic salt
1/2 cup black beans
1 (7.75 oz) can Salsa de Chile Fresco
1/2 cup water
1/4 cup chopped
TRUFF Hot Sauce
- Cut each round tortilla into 8 triangles. In a large skillet or frying pan, bring the oil to a medium/high heat then add the tortillas being sure not to overcrowd them. Fry each batch until crisp and slightly golden, turning a few times. Once done, remove the tortilla chips from oil and place on folded paper towels to absorb any excess oil. Sprinkle with salt.
- Cook the chopped onion until translucent. Break 2 eggs in a medium bowl and whisk them until smooth, then add them to the pan with the sautéed onions. Once the eggs have mostly come together, add the beans and the crispy tortillas. Mix them up well. Now add the sauce and the water and stir everything together until it’s mixed. Lower the heat and allow the food to simmer for about ten minutes, covered. In a separate pan, fry the other 2 eggs and serve these on top. Sprinkle with cotija cheese and sour cream. Garnish with cilantro.