MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilaquiles A La Lydia Child
Categories: Pork, Breads, Chilies, Vegetables
Yield: 4 Servings

3 tb Bacon fat
6 Dry tortillas; quartered *
3 Cloves garlic; smashed and
- chopped
1/2 md Red onion; chopped small
1/2 Red or yellow pepper;
Chopped small
1 ts To 2 ts coarse salt; to
- taste
4 c (to 4 1/2 c) large chopped
- fresh or canned tomato
1/2 tb Pickled spicy chiles; or a
- few dashes Tabasco or
- other hot sauce
4 lg Eggs
1 Full cup cilantro or mint;
- leaves only
2 Limes
Grated or crumbled Cheddar
- or queso blanco (opt)

* These chilaquiles are better made with old tortillas
than with young ones - though the latter will work, as
long as you let them get stale in a 200-degree-or-so
oven for an hour.

The other important ingredient is bacon fat, which can
be old or new, but must be the result of cooked bacon
past. Together, with garlic, pepper, onion, chile and
tomato, the two become the very rich and appealing base
of this dish that is somewhere between a solid and a
stew. At the very end, there is an egg, which is filling
and enlivening at once.

Place a wire rack on a rimmed baking sheet. Pour oil
into a large skillet to a depth of 1 1/2". Prop deep-fry
thermometer in skillet with bulb submerged. Heat over
medium-high heat until thermometer registers 350ºF/175ºC.
Working in batches, fry tortillas, occasionally turning
with tongs, until crisp, 2-3 minutes. Transfer chips to
prepared sheet and season with salt.

Heat broiler. Toss chips and 1 cup sauce in a large
bowl. Transfer half of chips to a large ovenproof
platter or skillet. Scatter half of cheeses over chips.
Top with remaining chips and cheeses, along with 1/2 cup
more sauce. Broil until cheese is golden and melted, 4-5
minutes.

Meanwhile, pour oil into a nonstick skillet to lightly
coat. Heat over medium heat. Add eggs and fry until
whites are set but yolks are still runny, about 4
minutes.

Top chilaquiles with chopped onion, radishes, cilantro,
and lime wedges. Top with fried eggs and serve with
remaining sauce alongside.

RECIPE FROM: https://www.bigoven.com

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