Sopitas con Huevo y Chilorio

Chilorio Migas

Sopitas con Huevo y Chilorio

Chilorio Migas
4 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, corn tortillas, Eggs, lime, Migas, onion, pati’s mexican table, red onion, Salsa, Tomatoes
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Sopitas con Huevo y Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”

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 La Chata Chilorio, or homemade
  • 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.
molcajete
Rate this Recipe:
4.2 from 5 votes

14 comments on “Sopitas con Huevo y Chilorio”

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. 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.

        Reply