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 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.
What can I substitute for the Anaheim chile?
Hi Leia, by all means use Poblano Peppers to substitute, just remember to char, peel and clean them before you chopped them. Enjoy!
Thank you!
Brunch this morning with Chilorio from from the other day!!! Muy rico Pati…muchas gracias!!!
Gracias a ti Helena 😉 There is not such a thing as too much chilorio!
Been eating them plain all my life!! This was fabulous!!
So glad you gave them a try, Robyn.
Is this ever served with cheese or sour cream? Thanks!
Go for it, Chris.
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.
Sounds great, Chris! And you leave the tortillas in and cook them with all the ingredients.
Can I substitute beef for pork? If so, what cut would you recommend. This will be a filling for tamales.
Go for it! Chilorio is usually made with pork, but beef or chicken will also work.
Looks good but what is it sausages ???
It’s chilorio…a pork dish from Sinaloa. Here’s my recipe, Vernalisa: https://patijinich.com/sinaloa-style-chilorio/
Need recipe for Chilorio. Cannot use processed foods. You mention “or homemade” so can you give us the recipe? Thanks
Here you go, Kit: https://patijinich.com/sinaloa-style-chilorio/
Hola, como se llama chile anaheim en Mexico.
Es chile verde, Andrew.