Chilaquiles

15 Minutes

4 Servings

Breakfast, Vegetarian, Latin

Source:

Origin

Chee-lah-KEE-less! This is true Mexican comfort food, what your mom made you for breakfast when she had some stale tortillas that needed to get used up and is oh so tasty.

Recipe

1 Fry the tortillas: In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.

Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.

Wipe pan clean of any browned bits of tortillas.

2 Heat the salsa: Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.

3 Add fried tortillas to the salsa: Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.

Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.

Ingredients

  • 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges

  • Corn oil

  • Salt

  • 1 1/2 to 2 cups red chile sauce or salsa verde*

  • A few sprigs of epazote (optional)


Garnishes

  • Cotija cheese or queso fresco

  • Crema Mexicana or creme fraiche

  • Cilantro, chopped

  • Chopped red onion

  • Avocado, sliced or roughly chopped

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©2021 by Eat Move Perform

England, United Kingdom