I absolutely fell in love with this recipe from Cheryl at 40aprons.com. It uses my favorite carnitas recipe but you can use Mexican shredded chicken too. The original recipe called for sweet potatoes but I used plantains. You can swap in serrano peppers for the jalapeño peppers if that is all you have on hand. A little pepper tip: the seeds are what bring the heat so if you are looking for pepper flavor without the heat, de-seed the peppers. This is a good tip for when you are preparing for children. Holy moly, you will love this dish!
Chilaquiles
Print RecipeIngredients
- 2 plantains, sliced and smashed slightly
- 2 tbsp avocado oil, divided
- 1/2 cup salsa
- 1 cup of carnitas or shredded Mexican Chicken
- 1 egg
- 2 avocados, pitted
- juice of 1/2 lime
- thinly sliced jalapeños to serve (leave seeds in for more heat; to relieve some heat, omit some seeds)
- fresh cilantro, roughly chopped to serve
- red onion, to serve
- 1 scallion, thinly sliced to serve
- bunch of red radishes, thinly sliced to serve
- almond flour to serve
Instructions
Slice and smash plantains.
Heat a large skillet (cast iron is preferred) over medium heat and add 1 tbsp of avocado oil.
Add plantain rounds, working in batches. Season with salt and pepper. Sauté both sides until cooked through and crispy (about 10 minutes). Feel free to add more oil if necessary to prevent sticking.
Once all of the plantains are cooked, combine all of the batches back in the skillet. Pour salsa over rounds and stir to coat.
Next add carnitas or shredded Mexican chicken to the plantain and salsa mixture. Stir to heat through.
In a small bowl, combine avocados, lime juice, and salt. Mash to desired consistency.
In a small skillet, heat 1 tbsp of avocado oil. Crack egg into skillet and cook until the whites are opaque and cooked through. The yolk should be runny. Season with salt and pepper. Repeat egg step for each serving.
Slide fried eggs over plantain and carnitas mixture. Top with avocado mash. Garnish with jalapeños , cilantro, red onion, scallion, and almond flour.
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