This traditional Mexican breakfast also tastes great for brunch or dinner, making it a true multi-tasker! Smokey and spicy, this flavorful dish will keep you going strong well into the afternoon. This recipe makes 4 servings but can be halved.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
For the red sauce:
3 tablespoons vegetable oil
1/2 white onion, chopped
2 garlic cloves, minced
2 1/2 cups crushed tomatoes with juice
4 chipotles in adobo sauce
1 cup chicken stock
12 ounces corn tortilla chips
1/2 red or white onion, sliced
1/2 cup queso fresco
1 avocado, pitted, peeled and sliced
Handful of fresh cilantro leaves, chopped
Salt and pepper, to taste
Make the sauce: Heat oil to medium-high in a heavy skillet. Add onion and garlic and cook for 3-4 minutes, until the onions just begin to soften and turn fragrant. Remove from heat, season to taste with salt and pepper, and let cool for a few minutes before continuing. Once the garlic and onions are cooled add to a blender or food processor along with tomatoes, chipotles with adobo and chicken stock. Blend until almost smooth. Pour sauce back into skillet and heat on medium-low for 10 minutes.
Turn up heat to medium-high. Add tortilla chips a handful at a time and fold gently to coat with the sauce. Once chips are added and coated with sauce, season with salt and pepper and transfer to a serving dish. Top with queso fresco, avocado, onion and cilantro. Serve immediately.