Chilaquiles
Wake up from the ordinary and try a delicious, authentic Mexican breakfast dish.
Ingredients
- 3 guajillo chiles stems removed and seeded
- 2 ancho chiles stems removed and seeded
- 3 chiles de arbol stems removed and seeded
- 1 tomato halved
- 3 cups water
- 1/2 onion chopped
- 3 cloves garlic
- salt to taste
- 16 corn tortillas cut into triangles
- canola oil for frying
- 4 large eggs
- 1/2 cup queso fresco crumbled, for serving
- 1/4 cup red onion diced, for serving
- 1 avocado sliced, for serving
- 2 tbsp fresh cilantro chopped, for serving
Instructions
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In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over high heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
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Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
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Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups of heated oil.
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Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
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Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
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Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
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Serve immediately.
