Sopitas con Huevo y Chilorio

Name: Sopitas con Huevo y Chilorio
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup slivered red onion; 2 tablespoons freshly squeezed lime juice; 1 tablespoon white distilled vinegar; 1 tablespoon vegetable oil; Kosher or sea salt (to taste); 2 tablespoons chilorio fat (or vegetable oil); 12 corn tortillas (store-bought or homemade, broken into small pieces); 1 cup finely chopped white onion; 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped; 4 ripe Roma tomatoes (cored and diced); 1 cup Sinaloa Style Chilorio; 8 large eggs (beaten); 1 ripe avocado (halved, pitted, diced); Salsa of your choice (optional)

Chilorio Migas

Recipe Yield

4 servings

Cooking time

30 minutes

Rate this recipe

4.17 from 6 votes

Ingredients

For the garnish:

1 cup slivered red onion
2 tablespoons freshly squeezed lime juice
1 tablespoon white distilled vinegar
1 tablespoon vegetable oil
Kosher or sea salt to taste

For the sopitas:

2 tablespoons chilorio fat or vegetable oil
12 corn tortillas store-bought or homemade, broken into small pieces
1 cup finely chopped white onion
1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
4 ripe Roma tomatoes cored and diced
1 cup Sinaloa Style Chilorio
8 large eggs beaten
1 ripe avocado halved, pitted, diced
Salsa of your choice optional

To Prepare

To make the garnish:

Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.

To make the sopitas:

In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.

Comments

23comments inSopitas con Huevo y Chilorio

Laura Esparza

Jan 23

Pati, I love everything you do. I just can’t have enough of your shows. I wish they show more of your shows in PBS.

God Bless you Pati. Que te Bendiga Dios y que sigas Cocinando para nosotros que te admira y te quiere.

1. Pati Jinich
  
  Jan 23
  
  Laura que lindo mensaje, mil gracias!
  
Ana L Moreno

Jan 29

Se ve 👌 delicioso como todo lo que preparas no me pierdo ningun episodio de party’s mexican table muy autentico saludos desde carolina del norte NC 👋👋

1. Pati Jinich
  
  Jan 31
  
  Saludos Ana, te agradezco que veas el programa y te mando un abrazo!
  
Leia Cunningham

May 17

What can I substitute for the Anaheim chile?

1. Pati Jinich
  
  May 20
  
  Hi Leia, by all means use Poblano Peppers to substitute, just remember to char, peel and clean them before you chopped them. Enjoy!
  
  1. Leia
    
    May 24
    
    Thank you!
    
Helena

Apr 19

Brunch this morning with Chilorio from from the other day!!! Muy rico Pati…muchas gracias!!!

1. Pati Jinich
  
  Apr 19
  
  Gracias a ti Helena 😉 There is not such a thing as too much chilorio!
  
Robyn Plascencia

Dec 15

Been eating them plain all my life!! This was fabulous!!

1. Pati Jinich
  
  Dec 16
  
  So glad you gave them a try, Robyn.
  
Chris

Dec 15

Is this ever served with cheese or sour cream? Thanks!

1. Pati Jinich
  
  Dec 16
  
  Go for it, Chris.
  
  1. Chris
    
    Dec 17
    
    I did! I made it with what I had on hand – stewed some chicken pieces in dried anchos, onions, chicken stock and a little bacon fat until it was basically falling apart – about 2 hours. Then I used that in place of the chilorio. Fried the corn tortillas in bacon fat; followed the recipe mostly but used poblano peppers. Served it with sour cream and jack cheese. It was a winner. Thank you Pati for the continued inspiration!
    
    One question – do you pull the tortillas out after you season them in oil or should the stay in and sort of break down in the sauce? I left them in and it was good but I could see crispy being nice.
    
    1. Pati Jinich
      
      Dec 18
      
      Sounds great, Chris! And you leave the tortillas in and cook them with all the ingredients.
      
M.Evelia

Dec 14

Can I substitute beef for pork? If so, what cut would you recommend. This will be a filling for tamales.

1. Pati Jinich
  
  Dec 14
  
  Go for it! Chilorio is usually made with pork, but beef or chicken will also work.
  
Vernalisa

Dec 13

Looks good but what is it sausages ???

1. Pati Jinich
  
  Dec 14
  
  It’s chilorio…a pork dish from Sinaloa. Here’s my recipe, Vernalisa: https://patijinich.com/pati_2020/sinaloa-style-chilorio/
  
Kit hall

Dec 13

Need recipe for Chilorio. Cannot use processed foods. You mention “or homemade” so can you give us the recipe? Thanks

1. Pati Jinich
  
  Dec 13
  
  Here you go, Kit: https://patijinich.com/pati_2020/sinaloa-style-chilorio/
  
Andrew Shaw

Oct 03

Hola, como se llama chile anaheim en Mexico.

1. Pati Jinich
  
  Oct 25
  
  Es chile verde, Andrew.

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