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Ingredients
- 2 cups chopped roasted green chilies
- 3 cups chicken stock
- 1 yellow onion, coarsely chopped
- 2 teaspoons Mexican oregano
- 6 cloves garlic, crushed then chopped
- 2 tablespoons cornstarch
- Salt
- Freshly ground black pepper
- 2 15-ounce cans pinto beans
- Canola oil
- 4 corn tortillas
- 8 eggs
- 2 medium ripe tomatoes, chopped
- 1 cup cotija cheese
Details
Adapted from online.wsj.com
Preparation
Step 1
Make Chili Sauce:
Place olive oil in a large saucepan over medium-high heat. Add onions, oregano and garlic and saute until onions are soft and fragrant, about 8 minutes. Add stock and chilies and bring to a boil, then lower heat to a simmer and cook until reduced by about ⅓, about 15 minutes. In a small cup, combine cornstarch and 2 tablespoons water, stirring to form a smooth slurry. Add slurry to chili mixture, stir and let simmer until sauce is thick but pourable, about 15 minutes. Season generously with salt and pepper. Keep sauce warm over low heat until ready to serve.
Warm pinto beans in a medium saucepan over medium heat. Season generously with salt and pepper. Decrease heat and keep warm until ready to serve.
Fry Tortillas:
Heat ½ inch canola oil in a large skillet over medium heat until shimmering. Use tongs to dip 1 tortilla into oil until it softens, about 3 seconds. Remove and set aside on a paper towel-lined plate. Repeat with remaining tortillas. Cover plate with a kitchen towel to keep tortillas warm.
Pour most of oil out of skillet, then place skillet back over medium heat. Fry eggs, two at a time, until over easy, about 5 minutes. Season with salt and pepper and set aside. Repeat with remaining eggs.
To Serve:
Divide warmed tortillas among 4 plates. Divide beans and eggs evenly among tortillas, then top with green chili sauce, tomatoes and cotija cheese. Season with salt and pepper.
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