Make it Spicy: More than 50 recipes that pack a punch by Amy Machnak

Author:Amy Machnak [Machnak, Amy]
Language: eng
Format: mobi
Publisher: Weldon Owen
Published: 2015-06-02T04:00:00+00:00

RED CHILAQUILES WITH SCRAMBLED EGGS

This traditional Mexican breakfast dish of scrambled eggs and crispy tortillas is always popular. If you don’t feel like frying, you can also use purchased tortilla chips.

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SERVES

4

Canola oil for frying

12 corn tortillas, torn into strips

1 white onion, diced

2 garlic cloves, finely chopped

2 tomatoes, diced

⅓–½ cup (3–4 fl oz/80–125 ml) Red Chile Sauce (see recipe)

¼ cup (⅓ oz/10 g) coarsely chopped fresh cilantro, plus cilantro leaves

2 tsp unsalted butter

6 large eggs, beaten

1½ cups (10½ oz/330 g) home-cooked or canned black beans, heated

Salsa Fresca (see recipe)

Sliced jalapeño chiles

Hot-pepper sauce

Crema

Crumbled Cotija cheese (optional)

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