Description
Chilaquiles is a traditional Mexican breakfast dish featuring crispy baked tortilla chips simmered in a vibrant tomato and serrano chili sauce, topped with fried eggs, Mexican crema, and queso fresco. This flavorful and comforting recipe balances spicy, creamy, and tangy elements, perfect for a hearty morning meal.
Ingredients
Scale
Tortilla Chips
- 0.5 kilogram White Corn Tortillas
- Olive Oil (as needed)
Sauce
- 5 Serrano Chilies
- 3 Tomatoes
- 1/2 Onion
- 2 cloves Garlic
- 1/4 cup Water
- Salt (to taste)
- Ground Black Pepper (to taste)
- 2 tablespoons Olive Oil
Toppings
- 4 Eggs
- Mexican Crema (to taste)
- Queso Fresco (to taste)
Instructions
- Prepare Tortilla Chips: Cut the white corn tortillas into quarters and place them on a baking tray. Drizzle with olive oil and bake in the oven until they start to brown and become crispy, about 8-10 minutes.
- Toast Chilies and Tomatoes: Clean the serrano chilies by cutting them in half and removing seeds. Toast the chilies and tomatoes on a comal or skillet until slightly charred to enhance their flavor.
- Make the Sauce: Blend the toasted tomatoes, chilies, half an onion, garlic cloves, and 1/4 cup of water until smooth to create the sauce.
- Cook the Sauce: Heat 2 tablespoons of olive oil in a pot, pour in the blended sauce, and season with salt and ground black pepper to taste. Cook for a few minutes until the sauce thickens slightly.
- Combine Chips and Sauce: Pour the hot sauce over the freshly baked tortilla chips, ensuring they are well-coated and slightly softened.
- Fry Eggs: Fry the eggs to your liking (sunny side up is traditional) and place them on top of the chilaquiles.
- Serve: Top the dish with Mexican crema and crumbled queso fresco to add creaminess and tang, then serve immediately.
Notes
- For a milder dish, remove all seeds from the serrano chilies as they contain most of the heat.
- Use fresh tortillas for crispier chips or slightly stale tortillas for a softer texture after baking.
- Customize toppings by adding sliced avocado, chopped cilantro, or refried beans for extra flavor and nutrition.
- If you don’t have a comal, use a dry skillet or grill pan to toast the chilies and tomatoes.
- Adjust the amount of water in the sauce for a thicker or thinner consistency based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Keywords: Chilaquiles, Mexican breakfast, tortilla chips, serrano chili sauce, huevos rancheros, Mexican crema, queso fresco, spicy breakfast, baked tortilla
