Author Notes
Chilaquiles are a traditional Mexican breakfast with many regional and familial variations. This is my favorite breakfast, period. Its smoky, spicy, crunchy, kinda stewy, runny-eggy, cheesy, salty goodness cannot compare.
Feel free to mess around with the ingredient portions. I usually have leftover sauce which I use later in the week! —kat gans
Ingredients
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15 ounces
can crushed tomatoes
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1/4 cup
broth of your choice
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1
poblano pepper
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1/2
large white onion
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1
chiles in adobo
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3
cloves garlic
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1 tablespoon
extra-virgin olive oil
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1/2 tablespoon
smoked paprika
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1
bunch cilantro
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2 teaspoons
chipotle chile powder (regular is okay too)
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1/4 teaspoon
cayenne (more if you like spice)
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1 teaspoon
cumin
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Salt to taste
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1/2
lime
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4
eggs
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6
day-old corn tortillas (taco size)
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Vegetable or canola oil for frying
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1/2 to 1 cups
queso fresco
Directions
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Cut and remove seeds from poblano pepper and slice onion. Place pepper, onion, and garlic on a tray, drizzle with extra virgin olive oil, sprinkle with salt. Roast at 375° F for about 15 minutes until cooked.
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In a food processor, add the can of tomato, broth, chilies in adobo, spices, 1/2 bunch of cilantro, and roasted peppers, onion, and garlic. Pulse until you reach a smooth and corse saucy mix. Heat up in a pot over medium flame and add salt to taste.
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Take day old corn (do not use flour!) tortillas and cut them into medium triangles. In a frying pan, pour enough vegetable or canola oil to liberally cover the bottom. Heat up oil and fry tortilla strips until crispy.
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Fry the four eggs sunny-side up.
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To assemble, pour warm sauce over the fried tortillas and squeeze the juice from 1/2 of a lime over the whole dish. Crumble queso fresco over tortillas and sauce, saving a bit to top the eggs. Place eggs on top of the tortillas and sauce and top with leftover queso fresco and chopped cilantro.
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