Chilaquiles

Chilaquiles

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Recipe by ELISE BAUER Course: BreakfastCuisine: MexicanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal

This is true Mexican comfort food, what your mom made you for breakfast when she had some stale tortillas that needed to get used up.

Ingredients

  • 12 Corn Tortillas, preferably stale, or left out overnight to dry out. Quartered or cut into 6 wedges

  • Corn Oil

  • Salt

  • 2 Cups Red Chile Sauce

  • Few Sprigs Epazote

  • 4 Eggs

  • 1 Small Can of beans

  • Garnishes
  • Cotija Cheese

  • Crema Mexicana, or sour cream

  • Cilantro, chopped

  • Chopped Red Onion

  • Avocado, sliced

  • Red Chili Sauce
  • 4 Dried Ancho Chiles, seeded and stemmed

  • Water

  • 2 Cloves Garlic

  • 1/2 Tsp Salt

Directions

  • Red Chili Sauce
  • Take chilies and heat lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling water over to cover.
  • Add chilies, garlic, salt, and 1 1/2 of water that was covering chili peppers into a blender. Blend until completely pureed.
  • Chilaquiles
  • Fry the tortillas: In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.
  • Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
  • Wipe pan clean of any browned bits of tortillas.
  • Heat the chili sauce: Add 2 Tbsp oil to pan, bring to high heat again. Add the chili sauce and let salsa cook for several minutes. If you have a few sprigs of epazote, add them.
  • Add fried tortillas to the sauce: Add the fried tortilla quarters to the sauce. Gently turn over the pieces of tortilla until they are all well coated with sauce. Let cook for a few minutes more.
  • Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans

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