Featherbed Railroad Bed and Breakfast Resort

2870 Lakeshore Boulevard , Nice, CA 95464-4016 Stati Uniti d'America


  • 2 ancho chiles
  • 2 guajillo chiles
  • 2 cups boiling water
  • 2 roma tomatoes chopped
  • 1/4 onion chopped
  • 2 cloves garlic
  • 1 tbsp. vegetable oil
  • 2 tsp. red wine vinegar
  • 1 tsp. brown sugar
  • salt
  • 6 corn tortillas cut into six triangles each
  • vegetable oil, enough for frying tortillas
  • 2 eggs
  • 1 avocado, diced
  • 2 radishes, sliced thin
  • 1 jalapeno, sliced in thin circles
  • 1 small bunch of cilantro
  • 1/4 cup of Cotija cheese, crumbled
  • 1/4 cup of Crema Mexicana
  • 1 lime, cut into wedges


  1. While sauce is simmering, pour enough oil into a heavy skillet so that there is room for the tortillas to float
  2. Heat oil and test a tortilla triangle in it, when it starts sizzling add more tortilla triangles making sure not to overcrowd them
  3. Toast the 4 dried chiles in a dry cast iron skillet until oils begin to release, but be careful not to burn them
  4. Place the chiles in a glass bowl and pour over the boiling water, weight down the chiles with a small plate or bowl and soak for 15 minutes
  5. While chiles are soaking, chop your tomatoes and onion,
  6. Put water to boil
  7. Stem and seed chiles
  8. smash and peel garlic
  9. Once chiles are done soaking, add the tomatoes, onion and garlic to the bowl that the chiles are in
  10. Using an immersion blender puree the chile mixture, or you could put all the ingredients into a blender and puree
  11. Strain your sauce into a non-reactive sauce pan, that you have preheated and added 1 tbsp. of oil to Simmer for about 20 minutes until sauce has thickened and the raw taste is gone
  12. Stir in the vinegar and sugar, remove from heat
  13. Once they are fried crisp, remove them from the oil, shaking off any excess oil, and place them on a baking sheet, lined with parchment paper and put them in the oven that is set on the Warm setting, continue frying batches until done
  14. Pour a cup and a half of the chile sauce into a hot non-reactive skillet and add half of the tortilla chips, toss until coated and let sit for a minute to soften
  15. Fry up your eggs
  16. Plate the chips, that you have tossed in sauce, top with 1 egg
  17. Repeat sauce and chip process, plate and top with the other egg
  18. Scatter the avocado, radishes, jalapeño, cilantro and cotija cheese over the top
  19. Drizzle with the Mexican crema and serve with a lime wedge
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