- Prep time
- 10 minutes PT10M
- Cook time
- 2–2½ hours PT2½H
- 4 servings
Beloved for breakfast or brunch, chilaquiles make use of a lot of the same ingredients as enchiladas, but with a lot less work and more informal presentation. If poaching the eggs proves daunting, this dish is equally good topped with fried or scrambled eggs.
- 1½ pounds pork shoulder, cut into 2-inch strips
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 onion, small diced
- 3 cloves garlic, minced
- 3 cups Fresh to Market Enchilada Sauce
- 2 cups water
- 14 ounces thick corn tortilla chips
- ¼ cup salsa fresca
- 1 avocado, medium diced
- 4 tablespoons chopped cilantro
- 2 tablespoons grated cotija cheese
- 4 eggs, poached
Heat a medium sauce pot over medium-high heat. Season the pork shoulder with salt and pepper and sear in the oil until brown on all sides. Remove the pork from the pan and add the onion and garlic, cooking until they begin to caramelize.
Add the enchilada sauce and water and return the pork to the pan. Bring to a simmer, cover and braise pork until it is tender and shreds easily with a fork. Remove pork from the sauce and shred, discarding any large pieces of fat.
Increase heat on the sauce and reduce until there are 3 cups. When sauce has reduced, season with salt if necessary and add the shredded pork back to the pan to reheat. Add the tortilla chips and toss until well coated.
Arrange chips on a plate and top with salsa fresca, avocado, cilantro, cotija and poached eggs, as well as any additional cooking liquid.