Mexican Breakfast - Chilaquiles con Camarones
tomatoes on the vine
(or other high smoke point oil)
(or serrano chilies for more heat)
(such as Swiss or Cheddar)
coriander for garnish
Take out cooked shrimps of fridge so they can get to room temperature.
Preheat oven to 350 F (180℃).
Cut tortillas in 6 pieces (as shown on picture) and add to a bowl.
Add 1 tbsp avocado oil to bowl and mix tortilla pieces with your hands to ensure all pieces are well covered in the oil.
Spread tortilla pieces on a large baking sheet as evenly as possible.
Heat a heavy bottomed pan that has a tight sitting lid over medium (!) heat.
Peel onion and garlic and chop finely.
Wash tomatoes and dice.
Wash and deseed chillies and chop finely.
Add 1 Tbsp avocado oil to hot pan and once hot add onions, garlic and chilli and toss around until onions are translucent.
Add diced tomatoes, a little salt and pepper to pan, reduce heat to low and cover. Simmer for 20-25 minutes.
Place sheet with tortillas in oven and set a timer for 20 minutes.
Once tortilla timer goes off, take sheet out of the oven, turn the pieces over and place back in oven for a further 5-10 minutes or until golden and crispy.
Add 1/2 cup chicken stock to tomato salsa and bring to the boil. Once boiling remove from heat and either blend in blender or use an immersion blender to blend the salsa.
Season salsa with more salt and pepper if necessary.
Add tortillas and shrimps to a plate, cover with salsa, sprinkle with cheese and coriander and add a couple of stripes of avocado on the side.
Enjoy right away.