Pitts' Morita Chilaquiles

West Coast represent – we have another update from Mr. Pitts. Take it away Justin:

This is really simple – only 4 ingredients – but the key is the salsa. Pace or some s***like that won’t cut it. This recipe is with Morita chile salsa. Morita is like a Chipotle in that it’s a smoked jalapeno, but it’s smaller, hotter, and comes dried rather than canned in adobo sauce.
(You could use a jarred salsa as long as it’s really good, and salsa verde would even work if that’s your thing.)

Morita Salsa:

8-10 dried moritas

1/2 yellow onion rough chopped

2-3 cloves garlic

3-4 tomatoes seeded and chopped.

water

salt

1. Toast the moritas in a dry skillet until you start to smell them.
2. Transfer into a bowl of very hot water and let them reconstitute for 5-10 minutes or until soft and fully re-hydrated.
3. Remove stems and roughly chop.
4. Put all the ingredients in blender or food processor and pulse until pureed.
5. Thin it out with water (if you want it really hot, use the water from the re-hydrating step earlier) as needed. You want it to be thick but not too chunky.
6. Taste and adjust as needed.

Chilaquiles:

2 eggs per person (at least)

tortillas (ideal) or tortilla strips/chips

sharp cheddar cheese or Cojita

butter

1. If you want to be a hero, use fresh corn tortillas, cut them into quarters and fry in some 350 veg oil until crisp. Drain on a rack or paper towel and season with salt.
2. Whisk the eggs and season with s+p. Scramble in a non-stick skillet with butter.
3. When eggs begin to cook, add handful of cheese and a healthy amount of the salsa and continue scrambling.
4. When the eggs are about 30 seconds out, add a handful or two of the tortilla strips and stir together. (It’s ok – they are not supposed to stay fully crispy.)
5. Garnish it with green onion or cilantro if you like, but it’s really good as-is.

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