Shakshuquiles

step 1

Shakshuquiles

Start by preparing your corn tortilla chips by cutting the tortillas into quarters and fry them for 2-3 min until extra crispy.

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-sized pan, on a medium heat, add 1-2 tbsp of 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.

step 5

Add the tomatoes and 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.

step 9

Cover the pan with a lid and let it cook for 3-4 minutes for a runny yolk. If you want your eggs well done, simply keep cooking the dish for another 2-3 minutes.

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.

step 11

Dive right in and enjoy this amazing comfort dish!

step 12

YASSS!

step 13

Corn Tortillas

In a bowl, mix the masa harina and the salt.

step 14

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.

step 15

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 16

Divide the dough into ping-pong-sized pieces. Round each of them to a ball.

step 17

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 18

Begin baking by removing the tortilla off the tortillas press quickly onto a preheated flat pan.

step 19

Let the tortilla bake on the first side for 30-40 seconds.

step 20

Then flip them quickly. Bake for another 30-40 seconds.

step 21

Remove the tortillas from the pan. Cover them with a towel in order to keep them soft and warm.

step 22

YASSS!