chi­laquiles – chipo­tle black beans & eggs - - COOK IT NOW! -

I spent years try­ing to work out how na­chos could be classed as a suit­able break­fast, only to go to Mex­ico City and dis­cover chi­laquiles. Ba­si­cally, break­fast na­chos!! A true Mex­i­can com­fort food!! They’ve been mak­ing them there for years!!

serves 4| prep 15 mins (+ 6 hours soak­ing) | cook­ing 2 hours 15 mins

400g dried fri­joles ne­gros (black beans) 1 brown onion, coarsely chopped 2 gar­lic cloves, un­peeled, smashed 1 fresh or dried bay leaf 2 tsp sea salt 250ml (1 cup) tomato pas­sata 2 chipo­tle chill­ies in adobo sauce 3 tsp sauce from your jar or can of chipo­tle in adobo sauce 1 tsp smoked pa­prika 1 tsp dried Mex­i­can or Greek oregano 400g corn chips 1 av­o­cado, thinly sliced 12 ⁄ red onion, finely chopped 4 eggs, fried (or scram­bled, if you pre­fer) 12 ⁄ bunch fresh co­rian­der, leaves coarsely chopped 125g ( 12 ⁄ cup) sour cream 2 bird­s­eye chill­ies, thinly sliced 2 limes, cut into wedges

1 Place the dried beans in a bowl, cover with wa­ter and leave to soak for 4-6 hours. Drain (or see tip). 2 Place the beans, onion, gar­lic, bay leaf, salt and 2 litres wa­ter in a large heavy-based saucepan and bring to a gen­tle sim­mer over medium-low heat. Par­tially cover with a lid and cook, stir­ring oc­ca­sion­ally, for 1-11 ⁄ 2 hours or un­til nearly all the liq­uid has been ab­sorbed. Re­move from the heat and use a potato masher to crush some of the beans, leav­ing half of them whole for some tex­tu­ral vari­a­tion. 3 Re­turn the pan to medium heat. Add the pas­sata, chipo­tle chill­ies, chipo­tle adobo sauce, pa­prika, oregano and 250ml (1 cup) wa­ter and cook, stir­ring oc­ca­sion­ally, for 20-30 min­utes or un­til the liq­uid has re­duced by one-third. 4 Di­vide the corn chips evenly among four serv­ing plates or spread on a large serv­ing plat­ter. Top with the black bean mix­ture, av­o­cado, red onion, eggs, co­rian­der and dol­lops of sour cream. Scat­ter with sliced chilli and serve with lime wedges.

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