Chorizo Chilaquiles and Eggs Two Ways

I. Love. Breakfast. And chorizo. And any dish served directly out of a big ol' cast iron skillet. So combine breakfast and chorizo and a cast iron skillet, and I'm sold. Enter chilaquiles, the heavenly synthesis of sauce-drenched fried tortillas, eggs, and, in this case, chorizo. And although some people are staunchly in the red- or green-sauce chilaquiles camp, I am (not surprisingly) equally opportunity, so I'm going to go ahead and give you recipes for both. Oh, and in case you need chilaquiles in your face, like, NOW, I give you permission to skip the homemade sauce and pick up a can of your favorite enchilada sauce instead. I promise the homemade sauces are worth the effort, but I get it if you just can't wait.

Chorizo Chilaquiles and Eggs Two Ways

Serves 6 (or 2 if you're me and my husband)

Ingredients for Smoky Salsa Roja (Red Sauce)

  • 10 dried guajillo chiles, stemmed and seeded

  • 5 arbol chiles, stemmed and seeded

  • 1 chipotle chile in adobo sauce

  • 5 cloves garlic, peeled

  • 2 plum tomatoes, cored and cut in quarters

  • 1 small white or yellow onion, peeled and quartered

  • Kosher salt

Directions for Making Smoky Salsa Roja