Chilaquiles Rojo With Scrambled Eggs And Moro Beans
The rojo sauce was a 15 oz. can of tomatoes blitzed with a large shallot, 2 canned chipotles and some of their sauce, 2 garlic cloves, and a fistful of cilantro. I heated olive oil in a pan, added cumin seeds. When it was sizzling, I added the sauce and fried it in the olive oil for about 5 minutes. Then I added 2 c. of cooked moro beans (like a cross between pinto and black beans, carried by Rancho Gordo) and a heaped teaspoon of Mexican oregano. Checked for salt and let it simmer for about 20 minutes, stirring occasionally. Once ready to go, about a quarter of a bag of somewhat crushed tortilla chips that needed to be used about got stirred it. Then I plated it up. It was topped with scrambled eggs, cheese, cilantro, scallions, and sour cream. Hot sauce at the table. We loved it!
