This week, Chef Jose Aguilar from Bodega Taco Bar in Darian and Fairfield shows Tina Redwine how to make Chiliquiles. 

3 oz Grilled Chicken
3 oz Chorizo
3 oz Fried Chips
8 oz Chiliquiles Sauce
2 oz Queso
1 egg Sunny side up
2 oz Pico de Gallo
1 sprig of Cilantro as garnish.

22 oz Green Sauce
10 Red Sauce

Instructions: Grill the Chicken and the Chorizo. While they are grilling heat Tortilla chips in a sautee pan adding the Chiliquiles sauce then Chicken and Chorizo. Place the combination in a bowl add the cheese and Pico dde Gallo. Make a Sunny-side up egg and place on top. Garnish with Cilantro.

Tortilla
1 Cup Mazteca
½ cups Water