Smoky Red Chilaquiles

January 29, 2016
6 Ratings
Photo by Thomas Macom
  • Serves 2 to 4
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

What You'll Need
  • 15 ounces can crushed tomatoes
  • 1/4 cup broth of your choice
  • 1 poblano pepper
  • 1/2 large white onion
  • 1 chiles in adobo
  • 3 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon smoked paprika
  • 1 bunch cilantro
  • 2 teaspoons chipotle chile powder (regular is okay too)
  • 1/4 teaspoon cayenne (more if you like spice)
  • 1 teaspoon cumin
  • Salt to taste
  • 1/2 lime
  • 4 eggs
  • 6 day-old corn tortillas (taco size)
  • Vegetable or canola oil for frying
  • 1/2 to 1 cups queso fresco
  1. 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.
  2. 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.
  3. 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.
  4. Fry the four eggs sunny-side up.
  5. 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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