Perfect for those who crave something more than the ordinary, this dish combines crispy tortillas, savory eggs, and a rich, spicy sauce that will transport you straight to the heart of Mexico.
Ingredients for Mexican Chilaquiles Recipe (Serves 4)
For this recipe, you’ll need a variety of fresh ingredients that come together to create a comforting and flavorful dish. Here’s a breakdown of everything you’ll need:
- 4 medium tomatoes: Choose ripe, red tomatoes for the base of your sauce. The roasting process will bring out their natural sweetness and add depth to the flavor.
- 1/2 white onion: Adds a subtle sweetness and balance to the sauce. You’ll roast part of it and use a thinly sliced portion for garnish, providing a fresh crunch at the end.
- 2 serrano peppers: These small, green chili peppers pack a punch of heat. Adjust the quantity based on your spice tolerance, but they’re key to achieving the authentic flavor.
- 2 morita peppers: Smoky and slightly sweet, morita peppers give the sauce a unique depth. They’re a dried form of red jalapeños, adding warmth without overwhelming heat.
- 2 cloves garlic: Roasting the garlic mellows its sharpness, bringing a rich, earthy flavor to the sauce.
- 1 pinch of kosher salt: Season to taste, enhancing the flavors of the sauce and ingredients without overpowering them.
- 1/4 cup broth (chicken or vegetable): Adds a bit of moisture to blend the sauce, and the choice between chicken or vegetable broth allows for flexibility, depending on your dietary preferences.
- 12 corn tortillas (cut into triangles): These are the base of your chilaquiles. Once fried, they turn into crispy, golden chips that soak up the sauce. Make sure to use day-old or slightly dry tortillas for the best texture.
- Corn oil (as needed): You’ll need this for frying the tortilla chips. The oil should be hot enough to give them a crispy texture without making them greasy.
- 1/4 white onion (thinly sliced for garnish): This raw onion adds a bit of sharpness and texture, balancing the richness of the sauce and eggs.
- 8 eggs: Fried eggs are the perfect protein addition to chilaquiles. They provide a rich, creamy element that complements the crispy tortillas and tangy sauce.
- 4 tablespoons sour cream: Adds a cool, creamy finish to the dish. This slightly tangy topping contrasts beautifully with the spicy sauce and fried tortillas.
- Crumbled cheese (optional): Use queso fresco or cotija for an extra layer of flavor and texture. The mild, salty cheese melts slightly over the hot sauce, adding richness to every bite.
Preparation Instructions
1. Roast the Vegetables
Start by preheating a skillet or griddle over medium heat. Once it’s hot, place the 4 medium tomatoes, 1/2 white onion, 2 serrano peppers, 2 morita peppers, and 2 cloves of garlic directly on the surface. You’ll want to roast these vegetables for about 10-12 minutes, turning them occasionally to ensure all sides get a good char. The tomatoes will begin to blister and release their juices, while the garlic should turn a golden brown, softening as it cooks. Roasting not only softens the ingredients but also intensifies their natural flavors, giving your sauce a smoky depth that’s key to authentic chilaquiles.
2. Blend the Sauce
Once the vegetables are nicely roasted, transfer them to a blender. Add 1/4 cup of chicken or vegetable broth and a pinch of kosher salt. Blend the mixture on high speed until you achieve a smooth, creamy consistency. At this stage, taste the sauce and adjust the salt if necessary. If you prefer a spicier kick, feel free to add more serrano peppers to the blender. The result should be a thick, flavorful sauce with a perfect balance of smokiness, heat, and savory sweetness. Set the sauce aside while you prepare the other elements.
3. Heat the Sauce
Pour the blended sauce into a medium saucepan and bring it to a boil over medium heat. Once it reaches a boil, reduce the heat to low and allow it to simmer for about 5 minutes, stirring occasionally. This simmering process helps the flavors meld together and thickens the sauce slightly, enhancing the overall taste.
4. Prepare the Tortillas
While the sauce is simmering, prepare the tortillas. Cut 12 corn tortillas into triangles. If you are using store-bought tortillas, it’s best if they are slightly stale or dry to get the best texture when frying. In a large skillet, heat enough corn oil to submerge the tortilla pieces. The oil should be hot (around 350°F), but make sure it’s not smoking to avoid burning the tortillas.
5. Fry the Tortillas
Fry the tortilla triangles in batches, being careful not to overcrowd the pan. Cook each batch for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil. Continue frying until all the tortillas are done. This step is crucial for achieving the crispy texture that pairs so well with the sauce.
6. Prepare the Eggs
In a separate skillet, heat a small amount of oil or butter over medium heat. Fry the 8 eggs one by one until the whites are set, but the yolks are still runny (or cook them to your desired doneness).
7. Assemble the Dish
On a serving plate, place the fried tortilla chips (totopos). Pour the warm sauce generously over the chips, ensuring that each piece is well-coated. The chips should soften slightly but still retain some crunch, providing a delightful contrast to the creamy sauce.
8. Add Toppings and Garnish
Top the sauced tortilla chips with the fried eggs. Garnish the dish with thinly sliced onion, a dollop of sour cream, and crumbled cheese, if using. For an extra burst of flavor, consider sprinkling fresh cilantro or adding a squeeze of lime juice over the top. These finishing touches elevate the dish, making it as visually appealing as it is delicious.
9. Serve Immediately
Serve the chilaquiles hot, ensuring that the sauce, eggs, and garnishes are evenly distributed. Enjoy this flavorful Mexican breakfast with a side of refried beans, avocado slices, or a hot cup of coffee! The combination of textures and flavors will surely make this dish a hit at your breakfast table.
Authentic Mexican Chilaquiles Recipe with Fried Eggs: A Flavorful Breakfast Favorite
Discover a breakfast that’s not only bursting with vibrant flavors but also brings the comfort of homemade Mexican tradition to your table. Perfect for those who crave something more than the ordinary, this dish combines crispy tortillas, savory eggs, and a rich, spicy sauce that will transport you straight to the heart of Mexico.
Ingredients
Instructions
-
Roast the vegetables: Preheat a skillet or griddle over medium heat. Place the tomatoes, 1/2 onion, serrano peppers, morita peppers, and garlic on the hot surface. Roast them for about 10-12 minutes, turning occasionally until they are charred and soft. The tomatoes should release some juices, and the garlic should become golden brown. This roasting process will enhance the flavor of the sauce.
-
Blend the sauce: Once the vegetables are roasted, place them in a blender. Add the broth and a pinch of kosher salt. Blend the mixture on high until you get a smooth and creamy sauce. Taste the sauce and adjust the salt if needed. If you want the sauce to be spicier, you can add more serrano peppers. Set the sauce aside.
-
Heat the sauce: Pour the sauce into a saucepan and bring it to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer for about 5 minutes, stirring occasionally. This will help the flavors to meld and thicken the sauce slightly.
-
Prepare the tortillas: While the sauce is simmering, cut the tortillas into triangles. If you are using store-bought tortillas, make sure they are slightly stale or dry to get the best texture. Heat enough corn oil in a large skillet to submerge the tortilla pieces. The oil should be hot (around 350°F), but not smoking.
-
Fry the tortillas: Fry the tortilla triangles in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes or until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil. Continue frying until all the tortillas are done.
-
Prepare the Sunny Side Up Eggs: In a separate skillet, heat a small amount of oil or butter over medium heat. Fry the eggs one by one until the whites are set, but the yolks are still runny (or cook them to your desired doneness).
-
Assemble the dish: Place the fried tortilla chips (totopos) on a serving plate. Pour the warm sauce generously over the chips, making sure each piece is well-coated. The chips should soften slightly but still retain some crunch.
-
Add toppings and garnish: Top the sauced tortilla chips with the fried eggs. Garnish the dish with thinly sliced onion, a dollop of sour cream, and crumbled cheese, if using. For extra flavor, you can also sprinkle fresh cilantro or a squeeze of lime juice over the top.
-
Serve immediately: Serve the dish hot, ensuring that the sauce, eggs, and garnishes are evenly distributed. Enjoy this flavorful Mexican breakfast with a side of refried beans, avocado slices, or a hot cup of coffee!
