Looking for a simple way to spice up breakfast? Join Todd Coleman, Saveur magazine's food editor, as he makes this south-of-the-border breakfast classic originally created to use up day-old tortillas. Todd makes his own crisp chips using 365 Everyday Value® Organic Corn Tortillas which add rustic flavor and texture when tossed with roasted tomato sauce, sautéed chorizo and chipotle peppers en adobo. Easy to make and sure to please, this version of chilaquiles will add sizzle to any weekday breakfast or weekend brunch. Follow along with this cooking how-to video and learn how simple chilaquiles are to make.
Ingredients
6 ounces fresh chorizo, removed from casing and chopped into chunks
Vegetable oil for frying, plus 2 tablespoons for vegetables
10 (6-inch) corn tortillas, stacked and cut into triangles or strips
6 plum tomatoes, cored and halved
2 cloves garlic, unpeeled
1 jalapeno, stemmed and halved lengthwise
1 small white onion, peeled and quartered
1/4 teaspoon dried Mexican oregano
1 1/2 tablespoons toasted sesame seeds
3 to 4 canned chipotle chiles en adobo
Salt to taste
4 tablespoons roughly chopped cilantro
2 ounces cotija or feta cheese, crumbled for garnish
4 radishes, thinly sliced for garnish
1/4 cup sour cream mixed with 2 tablespoons milk for garnish
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