Basically, chilaquiles are corn tortilla pieces that are fried, then cooked in salsa, and sprinkled with cheese. For this summertime cookout recipe, we use a Mexican lager and make the salsa as we go, then add eggs.
Active preparation time: 10–12 minutes
Cooking time: 15–20 minutes
Serves: 3–4
2 Tbs (30 ml) vegetable oil
1 Tbs butter
10 corn tortillas, quartered
1 cup red onion, diced
½ cup jalapeños, diced
1 cup peppers in adobo
2 Tbs garlic, chopped
½ can whole-kernel corn, drained
1 cup (237 ml) Mexican lager
12 oz (340 g) can stewed tomatoes
2 eggs
1 cup shredded mixed cheese
¼ cup cilantro, chopped
1 avocado