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Recipe by ELISE BAUER Course: BreakfastCuisine: MexicanDifficulty: Medium


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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.


  • 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


  • 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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