Chilaquiles
A traditional Mexican breakfast dish featuring crispy tortilla chips simmered in salsa, topped with cheese, eggs, and garnishes. This hearty and flavorful morning meal is perfect for using leftover tortillas.
Ingredients
- 12 corn tortillas, cut into triangles
- 1/2 cup vegetable oil, for frying
- 8 roma tomatoes, chopped
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 cup chicken broth
- 1 tsp salt
- 8 large eggs
- 1/2 cup queso fresco, crumbled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
Instructions
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1
If using fresh tortillas, heat 1/2 cup for frying vegetable oil in a large skillet over medium-high heat. Fry the 12 cut into triangles corn tortillas in batches until crisp, about 2-3 minutes. Drain on paper towels. (Skip this step if using store-bought tortilla chips.)
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2
To make the salsa: In a blender, combine 8 chopped roma tomatoes, 1/2 chopped white onion, 2 minced garlic cloves, 1 seeded and chopped jalapeño, and 1/4 cup of 1 cup chicken broth. Blend until smooth.
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3
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Carefully pour in the salsa mixture (it will splatter) and cook, stirring occasionally, for about 5 minutes until it begins to thicken.
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4
Add the remaining chicken broth and 1 tsp salt to taste. Simmer for another 5 minutes.
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5
While the salsa simmers, fry the 8 large eggs in a separate pan to your preferred doneness (sunny-side up is traditional).
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6
Add the tortilla chips to the salsa and gently toss to coat. Cook for about 2 minutes until the chips soften slightly but still retain some texture.
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7
Divide the chilaquiles among four plates and top each serving with a fried egg, 1/2 cup crumbled queso fresco, a drizzle of 1/2 cup Mexican crema or sour cream, 1/4 cup chopped fresh cilantro, 1 sliced avocado slices, and 1/2 thinly sliced red onion.
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8
Serve immediately while hot.