Chilaquiles

Fried tortilla chips briefly simmered in salsa verde or roja, topped with fried eggs, crema, and queso fresco.

Ingredients

• 500g white fish fillets
• 2 cups bolillo rolls
• 2 tbsp finely chopped white onion
• 1 tsp ground cumin
• 2 tbsp neutral vegetable oil
• 200g avocado
• a handful of fresh cilantro, chopped
• pickled red onions, to taste
• 400ml beef stock
• 1/2 tsp dried oregano
• a generous handful of white onions
• a generous spoonful of lime wedges

Instructions

1. 1

   Gather and prep the corn tortillas and black beans, measuring everything out so it is ready to go.

2. 2

   Heat lard in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the finely chopped white onion and red bell peppers, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the black beans, season with chili powder, and cook until just done, about 15 mins.

5. 5

   Warm the corn tortillas alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the corn tortillas and spoon the cooked mixture over the top.

7. 7

   Drizzle with Mexican crema and finish with a sprinkle of oregano.

8. 8

   Serve immediately while everything is warm.

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