Chilaquiles (chee-la-key-les) is a Mexican breakfast or brunch dish that consists mostly of fried tortilla strips cooked in scrambled eggs, and topped with layers of garlicky salsa, cheese, tomatoes, and cilantro. In other words, they are kinda like breakfast nachos with the super power of being able to cure hangovers.
Basic Ingredients
- Corn tortillas
- Tomatoes
- Roasted Tomatillo Salsa
- Onion
- Egg
The way I make it is style common to central Mexico, where the chips stay crispy until right before they are served with heated salsa poured right over. But not any heated salsa. This time, you cook it with a bit of garlic.
And if you’re making chilaquiles with Roasted Tomatillo Salsa, well, then you’re in for an extra special treat.
Like I said, I like the chips to be a little on the crispy style, so I cook the chips entirely first.
Then I add in the egg batter and cook over the chips.
Right before serving, I pour the salsa and any tomatoes into the dish and serve immediately. I like the chips a little crispy.
Chilaquiles Mix Ins
- Extra cheese onions, extra salsa
- Avocado
- Cilantro
- Shredded beef or pork (carnita)
Just keep it simple. This dish is meant to be enjoyed without too much fuss.
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Chilaquiles
Equipment
- (2) skillets
Ingredients
- 12 corn tortillas, cut into strips
- 3 tablespoons canola oil
- 6 large eggs about 1 per person
- 4 cloves garlic, minced
- 1 cup or more roasted tomatillo salsa
- 2 medium tomatoes seeds removed, diced (optional)
- 1 cup Oaxaca cheese
- cilantro or diced onion for garnish optional
- kosher salt and fresh ground black pepper to taste
Instructions
- In one skillet, over low heat, fry the diced garlic in a little canola oil for a few minutes or until lightly browned. Add salsa and simmer over low heat. Add more salsa if it becomes too reduced while cooking. If you like tomatoes, add them now.
- Meanwhile, in another pan, add a little canola oil and fry the tortilla strips in batches until they are crisp and brown, moving them to a paper plate lined with paper towels.
- When finished, add a little more oil, and add all the strips back.
- While frying the strips, crack six eggs into a small bowl and whisk together. Add salt and pepper to taste.
- Add the egg over the strips and stir quickly until the eggs have set.
- Place immediately on a plate and pour the heated salsa sauce over them.
- Sprinkle with cheese and garnish (extra tomato, avocado, cilantro, diced onion).
- Serve immediately.
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