Chilaquiles traditional complete Mexican dish usually served for breakfast or brunch. Composed of crispy corn tortillas coated in a spicy tomato sauce, red or green, then topped with eggs, cream cheese, and avocado, they embody the very essence of Mexican cuisine: simple, rustic, and full of flavors. This dish, often served with cream and onions, is ideal for recycling leftover tortillas for a complete and quick lunch.
Ingredients
Preparation
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Prepare the tortillas:
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Normally we fry them but I preferred to put them in the oven at 180 degrees for a few minutes until they are 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 the salsa roja or salsa verde in a skillet over medium heat. Let 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, tossing them gently so that they are well coated without becoming too soft. Cook them in the sauce for about 2-3 minutes so they soak up the flavor.
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Prepare the eggs:
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While the tortillas cook in the sauce, cook the eggs according to your preference: fried, scrambled or poached eggs.
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Serve :
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Serve the chilaquiles on plates, adding an egg on top of each serving. Garnish with crumbled cheese, avocado, crème fraîche, red onions and fresh cilantro.
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Variants:
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You can add shredded chicken or black beans for a heartier version.
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Chilaquiles verdes are prepared with a tomatillo-based salsa verde for a tangier flavor.
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Serve them with extra hot sauce if you like spicy food.
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Trick :. This dish is perfect for using up leftover tortillas and is delicious with eggs for a complete meal.
