An easy weeknight meal, this is not, but if you’re in the market for a recipe that will distract you from writing your thesis
ALL! WEEKEND! LONG!
I’ve got you covered.
Alternatively, you could do something crazy like read the recipe ahead of time, plan to make two of the components in advance, and actually get it from fridge to table in 20 minutes.
But, you know. Your choice.
Maybe you like eating dinner at 10pm? And I wouldn’t want to get in the way of that.
Seriously, though, I only tell you about things that I really feel are WORTH.IT., especially if there’s a major time investment involved.
Would I give up my Saturday afternoon to make this again?
That’s how you know I mean business.
Simply put this is: layers of smoky nutty spicy red mole sauce, jazzed up black bean fresh heirloom tomato chili, crispy fried tortilla chips, cheese! cheese! cheese!
And an egg on top.
Even more simply put: this is breakfast/lunch/dinner/everything.
But mostly everything.
Get it done.
- 10 large garlic cloves, unpeeled
- 2 large dried pasilla chilies
- 2 lb tomatoes
- 1 tbsp vegetable oil
- 1 small red onion, diced
- 4 tbsp almonds
- 2 tsp dried oregano
- ¼ tsp cocoa powder
- ½ tsp ground cinnamon
- salt, to taste
- 2 cups dried black beans, soaked overnight
- 2 tsp cumin
- 4 tsp dried oregano
- 4 tsp paprika
- 1-2 tsp chili powder
- 3 tbsp vegetable oil
- 3 medium onions, diced
- 4 cloves garlic, coarsely chopped
- ½ tsp salt
- 1½ lb tomatoes, chopped
- 10-12 corn tortillas
- ½ cup vegetable oil, for frying
- 8 oz pepperjack cheese, grated
- To make the red sauce, heat oven to 350F/177C. Roast the unpeeled cloves of garlic until they are fragrant, browned, and soft inside, about 20 minutes. Set aside to cool. Remove the skins.
- Meanwhile, roast the dried chiles until they are puffy, about 4 minutes.
- Heat broiler to high and broil the tomatoes until they are soft and the skins are just starting to blister. Heat the vegetable oil in a medium pan over medium heat. Cook the onion for a few minutes over medium heat, until just tender. Add the tomatoes, garlic, chilies, almonds, oregano, onion, cocoa powder, and cinnamon to the bowl of a blender. Puree. Season to taste with salt. Set aside.
- For the black beans, add the beans to a large pot. Cover with water by a couple of inches and bring to a boil. Lower to a simmer while you prepare the remaining ingredients.
- Heat the oil in a large skillet. Saute the onions over medium heat until they soften, about 4-5 minutes. Add the garlic, salt, herbs, and chili powder to the pan. Cook for another 4-5 minutes. Add the tomatoes. Simmer for 15 minutes. Add the tomato mixture to the beans. Cook beans for another hour, or so, until fully cooked.
- Season to taste with salt and black pepper.
- For the chilaquiles, cut the tortillas into thin strips. Heat the oil in a large skillet until very hot. Fry the tortilla strips in a single layer, until lightly colored. Remove to a paper towel-lined plate.
- Heat oven to 400F/204C. In a large cast iron skillet, spread enough of the red sauce to cover the bottom of the pan. Top with a layer of tortillas, half of the black beans, a third of the cheese, and a bit more red sauce. Continue layering with tortillas, black beans, cheese, and red sauce until all used up. Crack as many eggs as there are consumers onto the pan. Bake for 10-12 minutes. Serve warm.
Breakfast for dinner EVERY DAY:
From Around the Web:
Zucchini and Feta Breakfast Casserole from Closet Cooking
Zucchini, Goat Cheese, and Tomato Frittata from The Roasted Root
Smokey Chipotle Scrambled Eggs with Zucchini and Mozzarella from Flourishing Foodie
Breakfast Succotash with Poached Eggs and Herb Oil from Feasting At Home
Cheddar Cornbread Waffles with Fried Eggs and Queso From How Sweet It Is