Chilaquiles are a traditional Mexican hearty dish typically served for breakfast or brunch. Made with crispy corn tortillas coated in a spicy red or green tomato sauce and topped with eggs, fresh cheese, and avocado, they embody the essence of Mexican cuisine: simple, rustic, and full of flavor. Often served with sour cream and onions, this dish is ideal for using up leftover tortillas for a quick and satisfying lunch .
Ingredients
Preparation
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Prepare the tortillas:
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Normally they are fried but I preferred to bake them in the oven at 180 degrees for a few minutes until they were golden brown.
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Prepare the sauce:
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If using homemade tomato sauce, heat it in a separate pan. Otherwise, simply reheat salsa roja or salsa verde in a pan over medium heat. Let it simmer for 5 minutes.
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Assemble the chilaquiles:
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When the sauce is hot, add the fried tortilla triangles to the sauce, stirring gently so they are well coated without becoming soggy. Cook them in the sauce for about 2-3 minutes so they absorb the flavor.
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Prepare the eggs:
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While the tortillas are cooking in the sauce, cook the eggs according to your preferences: fried, scrambled or poached.
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Serve :
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Serve the chilaquiles on plates, adding an egg on top of each portion. Garnish with crumbled cheese, avocado, sour cream, red onions, and fresh cilantro.
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Variants:
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You can add shredded chicken or black beans for a more substantial version.
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Chilaquiles verdes are prepared with a salsa verde made from tomatillos for a more tangy flavor.
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Serve them with an extra hot sauce if you like spicy food.
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Tip: This dish is perfect for using up leftover tortillas and is delicious with eggs for a complete meal.
