Directions

1. Heat about 1 1/2 quarts vegetable oil in a Lodge 12” Cast Iron Skillet on the infrared side burner of the Napoleon P500 Gas Grill. Bring the temp up to about 375ºF-400ºF.
   
2. To make the Totopos, cut the tortillas into quarters. Working in batches so as not to overflow the hot oil, fry the tortillas until golden brown, then flip and fry the opposite side. Remove from the hot oil with a spider or tongs and place in a bowl on paper towels. Immediately season with a shake of Jacobsen Salt Co. Kosher Sea Salt.
   
3. While the chips are frying, grill the longaniza sausage in the main cooking chamber of the grill over high heat. Grill on both sides to get good color and a little char all around.
   
4. Remove from the grill when the internal temperature reaches 160ºF. Remove from the grill and let cool slightly, then dice into small pieces.
   
5. To make the salsa rojo, place a Finex 10” Cast Iron Skillet on the side burner. Toast the guajillo and chipotle chiles over medium heat just until slightly softened, about 45-60 seconds, then flip and give it another 45-60 second. Pour water into the hot skillet to cover the chiles. Cover with a lid and bring to a boil. As soon as the water boils, turn off the heat and leave the skillet covered for 15 minutes to rehydrate the chiles.
   
6. In the pitcher of a Vitamix Blender, combine the rehydrated chiles with the remaining ingredients for the salsa rojo. Blend until smooth.
   
7. Dump the water from the skillet and return the skillet to the side burner. Pour the salsa rojo into the skillet. Cover with a grease screen to control the splatter. Bring to a simmer. Turn heat to low. Let cook until thickened. You should be able to pull a spoon across the bottom of the skillet and the salsa doesn’t immediately fill back in behind the spoon. At this point, remove from the heat.
   
8. Before assembling the chilaquiles, first make the slaw and crema.
   
9. To make the slaw, combine the Chile oil, vinegar and Cattleman’s Grill Lone Star Brisket Rub. Whisk. Then add the cabbage to the bowl and toss to coat.
   
10. To make the crema, combine ingredients in a small bowl and whisk to combine. Transfer to a squeeze bottle.
    
11. Finally, fry four eggs to your liking, then assemble the chilaquilas.
    
12. Combine the fried tortilla chips and the salsa rojo and toss to coat the chips in the salsa. Divide between four plates.
    
13. Top the chips and salsa with an egg, crema, diced longaniza sausage, pickled jalapeños, cilantro and cotija cheese.