Ingredients
Shakshuquiles
For the shakshuquiles:
8 - 10 corn tortillas
3 big tomatoes, cubed
1 Jalapeno pepper, sliced
2 cloves of garlic, sliced
½ white onion, finely diced
2 guajillo chiles
Olive oil
Salt
3 - 4 pasture raised eggs
For the toppings
2 tbsp queso fresco, crumbled
½ avocado, cubed
2 - 3 tbsp salsa verde
2 tbsp pickled onion
1 handfull cilantro leaves
Corn Tortillas
300 gr masa harina
300 ml warm water (about 130°F or 50°C)
5 gr salt
Tools
Cutting board
Knife
Pan
Spatula
Tortilla press
Bowl
Towel
Directions
Shakshuquiles
Step 1
Start by preparing your corn tortilla chips by cutting the tortillas into quarters and fry them for 2-3 min until extra crispy.
8 - 10 corn tortillas
Step 2
Transfer the chips to a bowl with a paper towel to get rid of all the excess oil.
Step 3
In a medium size pan, on a medium heat, add 1-2 tbsp of olive oil.
Olive oil
Step 4
Once the oil is hot, add the jalapeño, garlic, onion and guajillo chiles. You can control the spice level by removing the seeds from the hot peppers. Cook for 2-3 min.
½ white onion, finely diced
2 cloves of garlic, sliced
1 Jalapeno pepper, sliced
2 guajillo chiles
Step 5
Add the tomatoes and salt.
3 big tomatoes, cubed
Salt
Step 6
Let the shakshuka base to cook until you get a semi thick sauce texture. At this point you can decide if you want to blend the base into a smooth paste (more chilaquiles style), or keep it rough texture (like shakshuka).
Step 7
Add the tortilla chips into the sauce, mix until the tortilla chips are fully covered with the sauce. Let them cook for 3-5 min. That's the time if you want to remove the guajillo peppers from the pan.
Step 8
Add the eggs in. I personally always prefer to add yolk and a bit of whites, and not the whole egg. The reason is that I don't want the whole top of the dish to be covered with cooked white eggs. The way I do it is cracking the egg, open in half, and keep the egg yolk and whatever egg whites in one side of the egg shell, the rest I toss.
3 - 4 pasture raised eggs
Step 9
Cover the pan with a lid and let it cook for 3-4 min for a runny yolk. If you want your eggs well done, simply keep cooking the dish for another 2-3 min.
Step 10
Remove from the heat, and start to decorate! Add avocado cubes, queso fresco, pickled onion, a few drops of salsa verde and cilantro leaves.
2 tbsp queso fresco, crumbled
½ avocado, cubed
2 - 3 tbsp salsa verde
2 tbsp pickled onion
1 handfull cilantro leaves
Step 11
Dive right in and enjoy this amazing comfort dish!
Step 12
YASSS!
Corn Tortillas
Step 1
In a bowl, mix the masa harina and the salt.
300 gr masa harina
5 gr salt
Step 2
Add the water to the bowl and knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. If you feel that the dough breaks/crumbles add some water and keep kneading it until you get a homogenous dough. The texture of the dough should feel similar to playdough.
300 ml warm water (about 130°F or 50°C)
Step 3
Place the dough in a bowl, covered with a towel, and let it rest for 10-20 min. Some people will say it is not necessary to let the dough rest, but I'm a baker and it's in my nature.
Step 4
Divide the dough into ping-pong size pieces. Round each of them to a ball.
Step 5
Place the dough ball between two pieces of parchment paper in a tortilla press. Then gently press the dough ball until it forms a 5-inch tortilla.
Step 6
Begin baking by removing the tortilla off the tortillas press quickly onto a preheated flat pan.
Step 7
Let the tortilla bake on the first side for 30-40 sec.
Step 8
Then flip them quickly. Bake for another 30-40 sec.
Step 9
Remove the tortillas from the pan. Cover them with a towel in order to keep them soft and warm.
Step 10
YASSS!
