Breakfast Stuffed Chilaquiles

Directions

1. Make the filling: Heat a large skillet over medium-high heat and add the sausage. Crumble it with a wooden spoon, then add the onion, paprika, coriander, cumin, kosher salt, and black pepper. Stir to combine and continue cooking for 10 minutes until sausage is fully cooked through and the onions have softened. Set aside.

2. Make the dough: Combine masa harina and salt in a large bow with a fork. Pour in the water and stir until it starts to come together, then knead it with your hands for 3 minutes until all the water is absorbed. Divide the masa into 20 equal portions, then roll each into a ball. Cover with a clean damp cloth or plastic wrap to keep the dough moist while you press and form the chilaquiles.

3. Lay a square piece of parchment paper on the open tortilla press and place 1 dough ball in the center of the parchment paper. Place another square piece of parchment paper on top, close the press, and push down on the lever to flatten out the dough. Open the press and set aside that tortilla and parchment paper. Repeat this step once more to create another tortilla.

4. Form the chilaquiles: Add 1 heaping teaspoon of sausage filling and 1 pinch of shredded cheese to three evenly spaced sections on the tortilla, creating three separate portions. Peel off the parchment paper of the reserved tortilla and gently place it over the filling. Using your fingers, press gently around the edges to seal them shut. Using a knife, divide the tortilla into three equal strips so that each one contains the filling. Carefully seal the edges of each chilaquile with your fingers as needed to ensure the filling stays inside.

5. Transfer the stuffed chilaquiles to a sheet pan lined with a clean kitchen towel, and repeat with the remaining tortillas and filling.

6. Fry: Heat about 2 inches of oil in a large skillet or sauté pan over medium-high heat to about 350°F. Drop in the chilaquiles in batches of 4-6 and fry them until golden brown, about 1 minute on each side. Transfer to a sheet pan lined with paper towels.

7. Add the salsa verde to a small pot over medium-high heat and bring to a simmer.

8. Serve the chilaquiles with plenty of salsa verde, a drizzle of sour cream, cotija cheese, diced red onions, and a fried egg if desired.