Authentic Chilaquiles
Chilaquiles are a quintessential Mexican breakfast featuring crispy tortilla chips smothered in red or green salsa, topped with fried eggs, shredded chicken, crema, queso fresco, and avocado. This simple yet flavorful dish is a staple for mornings or brunch.
Ingredients
Ingredients For the Base:
- Tortilla Chips: 6 cups of thick crispy tortilla chips (store-bought or homemade).
Ingredients For the Salsa:
- Tomatoes: 4 large tomatoes for a red salsa (substitute with tomatillos for green salsa).
- Onion: ½ medium onion chopped.
- Garlic: 2 cloves peeled.
- Jalapeño or Serrano Pepper: 1 adjust to your spice preference.
- Cilantro: ¼ cup chopped, for garnish and added flavor.
- Chicken or Vegetable Broth: ½ cup to thin the salsa if needed.
- Salt: To taste.
Ingredients For the Toppings:
- Fried Eggs: 4 eggs one for each serving.
- Shredded Chicken: 1 cup cooked and seasoned (rotisserie chicken works well).
- Mexican Crema or Sour Cream: ½ cup, for drizzling.
- Queso Fresco or Feta Cheese: ½ cup, crumbled.
- Avocado: 1 avocado sliced.
- Red Onion: ¼ cup thinly sliced, for garnish.
Instructions
Step1: Make the Salsa
- For Red Salsa: Boil the tomatoes, onion, garlic, and jalapeño in a pot of water until softened (about 7–10 minutes).
- Blend the boiled ingredients with a pinch of salt until smooth. Add a splash of chicken or vegetable broth if the salsa is too thick.
- For Green Salsa: Replace the tomatoes with tomatillos and follow the same steps.
Step2: Fry the Eggs
- Heat a nonstick skillet over medium heat and add a small amount of oil.
- Crack an egg into the skillet and cook until the whites are set, but the yolk is still runny (or to your preference). Repeat for each egg and set aside.
Step3: Prepare the Tortilla Chips
- If making homemade chips, cut corn tortillas into triangles and fry them in hot oil until crispy. Drain on paper towels and sprinkle with a little salt.
- For store-bought chips, warm them in the oven at 300°F (150°C) for a few minutes to freshen them up.
Step 4: Combine the Chips and Salsa
- Heat the prepared salsa in a large skillet or pan over medium heat.
- Add the tortilla chips to the skillet, gently tossing them in the salsa until they’re evenly coated. Let them cook for 1–2 minutes to slightly soften while maintaining some crunch.
Step5: Assemble the Chilaquiles
- Divide the salsa-coated chips among four plates.
- Top each plate with a fried egg and a handful of shredded chicken.
- Add your desired toppings: drizzle with crema, sprinkle with queso fresco, and garnish with avocado slices, red onion, and cilantro.