Chilaquiles
INGREDIENTS
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Ranchero Sauce
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2 white onions, charred on grill and chopped fine
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½ cup roasted garlic cloves
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2 tablespoons canola oil
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14 Roma tomatoes, cut in half and charred on grill
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1 quart (32 oz) tomato juice
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2 oz dry New Mexico red chiles, stems and seeds removed
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Dried Arbol chiles, stems and seeds removed
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½ cup (4 oz) fresh lime juice
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¼ cup (2 oz) red vinegar
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2 tablespoons honey
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Kosher salt to taste
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Chilaquiles
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1 white onion, diced
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¼ cup (2 oz) canola oil
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8 eggs, beaten
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4 handfuls of tortilla chips
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2 cups (16 oz) Ranchero sauce (see below)
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1 cup (4 oz) Tillamook® Monterey Jack Cheese, shredded
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