Chorizo Chilequiles
Of all the breakfasts out there, this one is my favorite. The runny egg, the light sauce, the crispy but saucy tortilla chips and the savory bites of chorizo through out. This dish is perfect for more leisurely mornings when I want to savor every bite - but end up scarfing it down anyway because its so, so good.
Ingredients
Serves 2
3-4 Corn Tortillas (cut into 8ths)
4-5 large eggs
4 ounces of Mexican chorizo (casings removed)
1 large shallot (sliced and divided in half; one half goes in the chorizo, the other will be pickled) or 1/2 small red onion
1 cup of Olive oil (you will likely use this in batches for frying the tortillas, chorizo/shallots and then the eggs)
Enchilada seasoning (my Favorite is from my hometown Laredo, TX: La India Enchilada Seasoning)
1-2 tbsp of Tomato Paste (I use the double concentrated paste from Whole Foods so I only use 1 tbsp)
Mexican sour cream (or make your own Easy Lime Crema ) Pro tip: leave it out for a bit so it can get a little runny for drizzling
1 lime
1 tbsp of white vinegar (ACV or red wine vinegar works too)
1/4 tsp of sugar
Salt to taste
Additional items
Non-stick Skillet
Rubber Spatula (necessary for the fried eggs)
Method
For pickled shallots: Boil 1/4 cup of water and pour over shallots in a bowl. Stir in the juice of a lime, 1 tbsp of vinegar, 1/4 tsp of sugar and a pinch of salt. Set aside for at least 30 minutes.
In two small bowls do the following: Bowl 1: Stir 1tbsp of olive oil, 1/4 cup of water, 1-2 tbsp of tomato paste and 1 tbsp of enchilada seasoning; Bowl 2: combine 1 tbsp of olive oil, 1 tbsp of water, 1 tbsp of enchilada seasoning. Taste for salt and set aside.
Begin frying the tortillas by heating a cast iron skillet or non stick pan to medium-high. Bring 1/2 inch of oil to frying temperature (This is typically around 350 F. If you do not have a thermometer then it should be when it starts to look shiny but not full on smoking).
Working in batches, start placing the tortillas pieces in the hot oil (use tongs!) and flip after 2 minutes or when the bottom is toasted. You want the chips to be crispy and not pliable *If you want to avoid frying all together, you can crisp the tortillas in the oven. Try this Oven Baked Tortilla Recipe. Set aside on plate covered in paper towels. Repeat until done.
If there is any oil left in the pan then you can lower the heat to medium and add in the chorizo, breaking it up in the pan with a wooden spoon. Cook until toasted but not totally browned. I found by cooking the chorizo in a bit of olive oil in my cast iron, it does not stick to the pan.
Add in the shallots and cook for 1-2 more minutes.
Bring the heat down to low. Stir in the contents of Bowl 1 (tomato paste sauce) until warmed but not boiling away.
Toss tortillas in the sauce until coated then set aside (I like to keep them in the oven safe bowls I am serving them in at 190F or the oven’s warm setting while I prepare the eggs).
Fry the eggs how you like them! Ours are preferred over-medium. If you want to do it all in one pan, then you will need to wipe out anything that is still in the pan since eggs are notoriously known for sticking. Then heat new oil in the pan (1/4 in) until it is shimmering. Here is a great video for those new to frying eggs.
Working in batches of 1 or 2, fry the eggs and set aside on a plate (or if you are like me and do not want to re-plate, you can carefully add them to the warm bowls of chilequiles).
Once you are done with the eggs, lower the temperature of the pan to low and heat the remaining contents of Bowl 2. Taste for any additional seasoning (like if it needs salt or more enchilada seasoning or a little water to thin it out).
Drizzle the Mexican sour cream on the eggs then drizzle the warmed enchilada sauce on the eggs. Top with those pickled shallots (you did not think I forgot did you!?). And serve immediately - Immediately I say!
