Homemade Chilaquiles

Directions

1. Preheat your oven to 400 degrees F

2. Remove the top or core from the roma tomatoes and then cut in ½.
3. Remove stem from the jalapeno and then cut in ½ to remove the seeds.
4. Place the garlic, jalapeno and roma tomatoes on a sheet tray and drizzle with oil and season with El Jefe Taco rub.
5. Toss to coat and then place in the oven to roast for 20-30 minutes until everything is wilted.
6. While the tomatoes are in the oven, remove the stems and seeds from the dried chiles.
7. Place the chiles in a small saucepot and cover with water.
8. Place over high heat and bring to a boil.
9. Turn off heat and cover, allow to steep for 20 minutes.
10. Place the oven roasted vegetables in a blender along with the steeped chiles. Add 1 cup of the steeping water.
11. Carefully blend until smooth.
12. Strain through a double mesh strainer and adjust seasoning and consistency with El Jefe Taco Sauce.
13. Preheat fryer to 350 degrees.
14. Cut the tortillas into 6 triangles.
15. Fry a small handful of chips in each basket for 2-4 minutes until crispy and golden brown. Gently shake the basket while they cook to avoid sticking.
16. Remove from the fryer and place on a paper towel lined tray. Season with salt.
17. Fry the remaining chips until all are done.
18. Place a large sauté pan over medium heat and add about ½ of the chips.
19. Drizzle in 1 ¼ Cup of the chili sauce and toss to coat the chips well.
20. Once coated and hot, plate. Cook the remaining chips and sauce.
21. Fry the eggs to your liking.
22. Place the fried eggs on top of the chips and then add crumbled cotija cheese and chopped cilantro, finish with a drizzle of El Jefe Taco Sauce.
23. Enjoy!