Kosher salt and black pepper to taste For the chicken: 2 pounds boneless, skinless chicken breast 2 jalapeños, roughly chopped ½ yellow onion, roughly chopped Salt and pepper to taste For plating: 20 ounces canola oil ¼ red onion, diced 1 (7.5-ounce) bag tortilla chips (homemade preferred) 16 sunny-side-up eggs Sour cream for garnish Queso fresco for garnish Avocado slices for garnish To make the sauce: Preheat the oven to 375°F. Place the tomatoes, garlic, and cumin in large stockpot and cover with cold water. Spread the jalapeños and onions on a sheet pan and roast until slightly caramelized, about 20 minutes. Add the roasted vegetables to the stockpot over high heat and bring to a boil. Simmer over medium heat for 1 hour. Puree the mixture with an immersion blender until smooth. Season with salt and pepper. Transfer to a sealed container and refrigerate for at least 18 hours. To make the chicken: Place the chicken in a large pot with the jalapeños and onions and cover with water; season with salt and pepper to taste. Bring to a rolling boil and cook until chicken is done, about 30 to 40 minutes. Strain the chicken and cool. Shred the chicken and set aside. To plate: In a medium sauté pan over medium heat, heat the oil. Add the red onions and caramelize, about 3 minutes. Add the shredded chicken and reserved sauce and cook until hot, about 5 minutes. Add the tortilla chips, stir, and cook until chips have soaked up the sauce, about 3 minutes. Check seasoning and adjust to taste. Transfer mixture to individual shallow ceramic dishes (like au gratin dishes). Top each dish with 2 eggs and garnish with sour cream, queso fresco, and sliced avocado.
SWEET CORN & BROWN SUGAR BACON PANCAKES (SERVES 8)