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Camp-Ready Chilaquiles

4 Servings

Chef Wes Avila's Camp-Ready Chilaquiles

Thomas J. Story

 2 tbsp vegetable oil
 3 dried guajillo chiles, stemmed and seeded
 2 California chiles (aka dried Anahaeim chiles), stemmed and seeded
 1 pasilla chile, stemmed and seeded
 1 white onion, diced
 8 roma tomatoes, cut in half crosswise
 4 cloves garlic
 1 tbsp ground cumin
 ¼ tsp ground allspice
 1 tbsp salt
 Freshly ground black pepper to taste
 ¼ cup apple-cider vinegar
 6 cups tortilla chips
 1 cup shredded Monterey Jack cheese
 4 eggs, fried
 1 avocado, sliced into thin crescents
 1 tbsp sesame seeds
 ½ red onion, thinly sliced
 1 bunch cilantro, chopped

In a large cast-iron pan over medium-high heat, add the oil and chiles. Toast chiles, turning occasionally, until they are aromatic, about 5 minutes. Add onion, tomatoes, garlic, cumin, allspice, and salt, and cook until the onion is soft and the tomatoes have broken down, about 5 minutes more. Transfer to a blender and blend on high. Add apple-cider vinegar and adjust seasoning if necessary.


In a large cast-iron pan, add the sauce and cook over medium-high heat until warm, then gently fold chips into sauce and cook until chips have absorbed the sauce slightly but aren’t falling apart, about 2 minutes. Top with cheese and let warm until the cheese slightly melts. Sea- son again liberally with black pepper.


Transfer cooked chilaquiles to a serving platter, top with fried eggs, avocado, sesame seeds, red onion, and cilantro, and serve.

Nutrition Facts

Servings 0