Chilaquiles is one of my all-time favorite Mexican dishes. Typically featured at breakfast or brunch, chilaquiles, like enchiladas, can be made with either red or green sauce, and can be garnished in a variety of ways. Anyone who likes enchiladas will likely take a shine to chilaquiles.
1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
1½ to 2 cups gluten-free red chile enchilada sauce (I use Hatch brand)
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Chopped red onion
Avocado, sliced or roughly chopped
In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
Add 2 tablespoons oil to pan, bring to high heat again. Add the enchilada sauce and cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more until sauce becomes dry and sticks to the tortillas.
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos. Note: You may also scramble the eggs into the chilaquiles right at the end of cooking as you like.
Note: If you are using fresh tortillas, cut them up and put them in a warm oven for a few minutes first to dry them out a bit, then fry them.