Red Sauce:

1 28-ounce can whole peeled tomatoes, drained

1 medium jalapeno pepper, seeded and coarsely chopped

1 small shallot, coarsely chopped

2 medium cloves garlic, coarsely chopped

1 tablespoon butter

1 1/2 cups dried black beans, cooked, or 1 15-ounce can, drained and rinsed

 

Chilaquiles:

1 cup vegetable oil

8 6-inch corn tortillas

4 to 8 eggs

1 cup crumbled queso fresco or

 

Cotija cheese:

1/2 cup crema or sour cream

Salt

 

Directions:

To make the sauce, put the tomatoes, jalapeno, shallot, and garlic in a blender and process until smooth. Heat the butter in a saute pan over medium heat. Pour the blended mixture into the pan, stir in the black beans and simmer the sauce for 15 minutes.

 

To prepare the chilaquiles, heat the oil to 350 F in a deep pot or Dutch oven. Gently lower one or two tortillas into the hot oil with a pair of metal tongs and fry for about 1 minute on each side, until golden. Remove from the oil and transfer to a cooling rack lined with paper towels. Sprinkle with salt. Repeat with the remaining tortillas.

 

Prepare the eggs to order for each serving. Place a tortilla on a plate, ladle about 1/4 cup of the sauce on top, sprinkle with cheese, and add a dollop of crema. Stack a second tortilla on top of that layer, creating another in the same manner. Top with an egg and serve. PC145123

 

Serves 4