Mexican Chilaquiles Breakfast Recipe
A Mexican treat!
Ingredients
For the Salsa Rosa (Red Sauce)
- 3 large tomatoes chopped
- ½ onion chopped
- 2 cloves garlic minced
- 2 dried ancho chilies deseeded and soaked in hot water
- 1 cup chicken broth
- salt and pepper to taste
- 1 tablespoon vegetable oil
For the Chilaquiles
- corn tortillas cut into triangles or strips
- vegetable oil for frying
- 1 cup shredded cooked chicken optional
- 1 cup queso fresco cheese crumbled
- ½ cup crema or sour cream
- 1 avocado sliced
- lime wedges for serving
- 4-6 fried or poached eggs
Instructions
Prepare the Salsa Roja
- In a pan, heat 1 tablespoon of vegetable oil over medium heat.
- Add chopped onions and garlic and sauté until softened.Add the chopped tomatoes and soaked dried chilies (remove seeds for milder heat) to the pan. Cook until the tomatoes are soft and the chilies are rehydrated.
- Transfer the mixture to a blender or food processor, add chicken or vegetable broth, and blend until smooth. Season with salt and pepper to taste.
Make the Chilaquiles
- In a separate pan, heat vegetable oil for frying over medium-high heat.
- Fry the tortilla triangles or strips in batches until golden and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
Assemble the Dish
- In the same pan, pour the salsa roja and bring it to a simmer.
- Add the fried tortillas to the simmering salsa and gently toss until the tortillas are coated and begin to soften.
- Top each serving with a fried or poached egg for an extra protein boost and richness.
Customize and Serve
- If using, add shredded cooked chicken to the chilaquiles and toss until well combined.
- Serve the chilaquiles on plates, topped with crumbled queso fresco, crema, sliced avocado, and any additional toppings you prefer.
- Garnish with fresh cilantro and serve with lime wedges on the side.