What a perfect way to celebrate weekend breakfast...or brunch. Corn tortillas, spicy chile sauce, fried eggs, refried beans...the tastes, textures and blends of spices are delicious. In New Mexico the tortillas are usually steamed before being topped with the remaining ingredients. In Southern California, where I grew up, the tortillas were often fried and that is the version I am sharing today. We are picturing 2 options...red or green chile...but my favorite way of serving this dish is "Christmas"...a healthy serving of both! Add bloody marys or margaritas and the weekend is complete. Enjoy!
|with green chile sauce|
|with red chile sauce|
8 corn tortillas
3 tbsp extra virgin olive oil
2 cups refried pinto or black beans, homemade or canned
2 cups New Mexican Green Chile Sauce
2 cups New Mexican Red Chile Sauce, recipe follows
1 cup diced white onions
1/4 cup chopped cilantro
1 red bell pepper, diced
2 avocados, pitted and sliced
freshly cracked black pepper
Heat large skillet over medium-high heat. Add 1 tbsp olive oil. Fry 4 tortillas until crispy, turning once. Repeat with remaining tortillas. Set aside.
|fried corn tortillas|
Heat beans in medium saucepan over medium heat. Heat red and green chile sauce in medium saucepans over medium heat.
Heat remaining 1 tbsp olive oil over medium high heat in skillet previously used for frying the tortillas. Crack eggs into skillet, turn heat down to low, and cook until whites begin to set. Add 1 tbsp water to pan, cover and cook until whites are set and yolks are cooked to desired level 3-5 minutes. (I prefer soft yolks for this dish) Repeat this process if you cannot fit all 8 eggs in your skillet.
Place 2 tortillas on a serving dish. Spread 2 tbsp beans over each tortilla. Drizzle 2-3 tbsp either green or red sauce over beans, Top each tortilla with an egg. Drizzle additional sauce over each egg and top with a sprinkling of onion and cilantro and a pinch each of salt and pepper. Garnish each plate with avocado slices drizzled with lemon juice, red bell pepper and cilantro. Repeat process for remaining servings and serve immediately.
New Mexican Red Chile Sauce
1/4 cup extra virgin olive oil
1/2 large yellow onion, diced
3 garlic cloves, minced
1 tsp salt
2 tbsp flour
2 1/2 cup water
1/2 cup pure new mexican ground red chile powder, medium
1 1/2 tsp dried mexican oregano
1/2- 1 tsp chile caribe (caribe is crushed red pepper, seeds and all. this one is hot so start with 1/2 tsp. taste and add more if you like your sauce really spicy)
1/2 tsp ground cumin
Add the oil to a medium saucepan and heat until gently shimmering. Add the onions and sauté until they are translucent (do not let brown). Add the garlic and sauté for 1 minute. Stir in the salt. add 1 tbsp flour and stir until flour is incorporated into the oil ensuring all lumps are dissolved. Repeat with second tbsp. of flour and sauté for 1 minute. Add the water and the chile powder and stir until combined. Add the oregano, chile caribe and cumin and bring to a boil. Reduce heat and simmer (low) for 30 minutes. Taste and correct seasonings if necessary.
It is "Breakfast" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite breakfast recipe? Share in the comments section and/or link to your blog if you have one.
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