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
2 to 4
can crushed tomatoes
broth of your choice
large white onion
chiles in adobo
extra-virgin olive oil
chipotle chile powder (regular is okay too)
cayenne (more if you like spice)
Salt to taste
day-old corn tortillas (taco size)
Vegetable or canola oil for frying
1/2 to 1 cups
In This Recipe
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.
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.
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.
Fry the four eggs sunny-side up.
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.