Sopitas con Huevo y Chilorio
Chilorio Migas
Recipe Yield
4 servings
Cooking time
30 minutes
Rate this recipe
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
19comments inSopitas con Huevo y Chilorio
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 👋👋
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?
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!
Leia
May 24
Thank you!
Helena
Apr 19
Brunch this morning with Chilorio from from the other day!!! Muy rico Pati…muchas gracias!!!
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!!
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!
Pati Jinich
Dec 16
Go for it, Chris.
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.
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.
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 ???
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
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.
Pati Jinich
Oct 25
Es chile verde, Andrew.