mexican chilaquiles: a favorite mexican breakfast
how to make chilaquiles
For starters, you can fry your own tortilla chips or use store bought and the same goes for the red salsa. If you want to use your favorite store bought salsa, that totally works. Here’s the play-by-play:
- Make salsa first. Even a few days in advance is fine, it keeps great in the fridge for up to a week.
- Cut corn tortillas into wedges and fry. This takes about 15 minutes total.
- Combine both with scrambled eggs and cook for 5 minutes or until warmed through. Or skip the scrambled eggs and top with a fried egg instead.
- Top with all the toppings your heart desires! A must for me is queso fresco.
more chilaquiles recipes please!
These Chilaquiles Rojos are just the tip of the ice berg! Try my recipes for them made with salsa verde and more!
Scrambled Eggs? Fried Eggs? Grilled Chicken?
Or all of the above? With chilaquiles this good, you can’t go wrong. No matter how you top it, if you make this Mexican chilaquiles recipe, let me know how you like it! Share a photo and tag me on Instagram using @holajalapeno and #holajalapeno so that I can see your stuff!
- 3 dried ancho chiles, stems and seeds removed
- 2 medium tomatoes, cored
- 1 medium white onion, quartered
- 3 jalapeño chiles, sliced in half vertically and seeds removed if desired
- 1 bunch cilantro, tough stems removed and roughly chopped
- 2 teaspoons kosher salt
- 2 cups vegetable oil
- 16 (6-inch) corn tortillas, cut into 8 wedges each
- 4 large eggs, beaten
- juice of 1 lime
- strips of grilled chicken
- crumbled queso fresco, Monterey Jack or feta cheese
- sour cream
- thinly sliced radishes
- lime wedges
- minced white onion
- Bring a small saucepan of water to boil over high heat.
- Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat. Toast until chiles and vegetables are browned and beginning to char on all sides. Some things will brown faster than others so keep turning and flipping each piece and removing them from the pan as they do.
- Transfer the ancho chiles to the pan of boiling water and remove from heat. Submerge the chiles and let soak until soft and pliable, at least 10 minutes.
- Transfer remaining vegetables to a blender.
- When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid. Blend until smooth.
- Heat oil in the cast iron pan over medium-high heat until it reaches 350°F on a deep-fry thermometer, or a chopstick inserted in the oil is immediately covered with bubbles, about 10 minutes.
- Fry tortillas in batches until they are lightly browned and crisp on both sides. Remove with a bamboo skimmer or slotted spoon to a paper towel-lined baking sheet and sprinkle with salt.
- Carefully remove all but 1/4 cup of oil to a heatproof bowl and return to the heat.
- Carefully pour the chile sauce into the pan (it will bubble furiously) and fry, stirring often, until it is fragrant, about 7 minutes.
- While sauce is cooking, heat 3 tablespoons oil in a medium frying pan over medium heat. Add beaten eggs and season with salt. Scramble eggs until just barely cooked through and remove from heat.
- Once sauce is cooked, reduce heat to medium-low and stir in lime juice. Taste and add more salt if necessary. Add tortillas and scrambled eggs and stir gently until tortillas are softened and well-coated with sauce.
- Transfer to a serving platter and top with desired garnishes.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1086Total Fat: 90gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 72gCholesterol: 182mgSodium: 1082mgCarbohydrates: 47gFiber: 4gSugar: 6gProtein: 26g