1(7oz)can el Pato sauce(or 1 cup tomato sauce and a chopped jalapeño)
2– 4 eggs
cilantro, avocado, diced red onion, grated cheese, fresh lime slices
Heat the oil in a skillet over high heat. Once the oil is hot, add the tortilla triangles in a single layer and fry for a few minutes until golden brown, flipping once. Remove and set aside on a paper towel to drain. Repeat with the rest of the tortillas.
Lower the heat to medium. Add the red onions to the remaining oil and saute for a few minutes until they begin to soften. Add the garlic and saute for about 30 seconds and then add the tomato sauce, salt, and a splash of water to the skillet. Bring to a simmer, then add the fried tortillas. Stir to coat.
To cook the eggs, move the tortillas to the outside edges of the skillet to create a well in the center. Drop the eggs into the sauce and cook to your liking–you can scramble them, or cover the skillet and allow them to simply poach in the sauce.
Serve with the toppings of your choice. Enjoy!
If you don't want to deal with frying the tortillas in camp, you can do this step at home and pack them with you, OR you can use store bought tortilla chips - no judgment from us!
10-12" nonstick or cast iron skillet Sharp knife + cutting board Can opener Tongs Spoon Plates + utensils for serving
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/camp-stove-chilaquiles/