Chilaquiles are a traditional Mexican breakfast dish designed to perk up yesterday’s leftovers. A simple salsa and lots of cheese provide flavor, while corn tortillas are fried crisp and broken into the dish to give a satisfying crunch.
Traditionally served in many areas with fried eggs, you can also top this stunning breakfast concoction with refried beans or shredded cooked chicken. A touch of sour cream or lime can add a cooling freshness.
If you’re watching the calories, crispy-baked tortillas also work. You could even use store-baked tortilla chips, but choose unsalted versions so you can control your own seasoning.
1hr to prepare serves 4
- 1 can chopped tomatoes
- 2 serano chiles (membranes and seeds removed if a milder sauce is required)
- 1 ancho chile, membrane and seeds removed
- 1/4 cup finely chopped onion
- 3 cloves of garlic, skinned and roughly chopped
- 1 tablespoon canola oil
- 1 cup vegetable or chicken stock, as needed
- 8 corn tortillas
- 1/4 cup shredded Monterey Jack cheese
- salt to taste
- Fry each tortilla in a dry or lightly greased heavy-bottomed frying pan until crisp. Set aside.
- Put the tomatoes, chiles, onions and garlic in a blender, and pulse until coarsely pureed.
- Heat the oil in a large skillet or saucepan over a medium heat until a drop of vegetable puree added to the pan sizzles. Add all of the puree, and cook gently for around 10 minutes, stirring to prevent sticking.
- As the sauce darkens and thickens, add stock to thin it down as needed. Season to taste, and turn it to a simmer.
- Stir frequently for around 15 minutes, until the mix forms a coating sauce. Break the tortillas into pieces, and stir them through the sauce for around half a minute.
- Remove from the heat, sprinkle cheese over the top and serve. Add shredded chicken, fried eggs, beans or any other chosen toppings.
Recipe adapted from Chowhound