I can't help but share this recipe - those chilaquiles are like a warm hug from Mexico Start the day right with this tasty, cheesy, authentic breakfast! Let's get cookin'!
Ingredients
Salsa
5 Dried Guajillo Chiles stemmed and seeded
2 Dried Ancho Chiles stemmed and seeded
2 Dried Morita Chiles stemmed and seeded
2 Dried Chipotle Chiles stemmed and seeded
2/3 cup Canned Diced Tomatoes
2 Garlic Cloves
Kosher Salt to taste
1/4 cup Canola Oil
3 cups Water
Chilaquiles
2 cups Canola Oil
12 Corn Torillas cut into 1 inch squares
6 Eggs
Serving
1/2 cup Sour Cream
1/2 cup Crumbled Queso Fresco or Feta Cheese
1/2 cup Cilantro Leaves chopped
2 tbsp Scallions or Chives thinly sliced
Instructions
Salsa
Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes.
Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth.
Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste. Set aside.
Chilaquiles
When ready to serve, fry the tortillas. Set a paper towel-lined platter next to the stove. In a large skillet, preheat the 2 cups of oil until very hot, then add half of the tortillas pieces. Cook, stirring with tongs to flip and submerge the tortillas as needed, until very crispy, 6-8 minutes. Remove using a slotted spoon and transfer to a prepared plate. Repeat with remaining tortillas.
Transfer 1/4 cup of the frying oil to the skillet and crack the eggs into the hot oil. Cook the eggs "sunny side up" as this is the most attractive presentation.
Meanwhile, in a large mixing bowl toss the crispy fried tortillas with the salsa and mix to coat.
To serve, transfer chilaquiles to a large serving plate and top with sour cream, queso cheese, cilantro, green onions and a fried egg.
I can't help but share this recipe - those chilaquiles are like a warm hug from Mexico Start the day right with this tasty, cheesy, authentic breakfast! Let's get cookin'!
Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes.
Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth.
Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste. Set aside.
Chilaquiles
When ready to serve, fry the tortillas. Set a paper towel-lined platter next to the stove. In a large skillet, preheat the 2 cups of oil until very hot, then add half of the tortillas pieces. Cook, stirring with tongs to flip and submerge the tortillas as needed, until very crispy, 6-8 minutes. Remove using a slotted spoon and transfer to a prepared plate. Repeat with remaining tortillas.
Transfer 1/4 cup of the frying oil to the skillet and crack the eggs into the hot oil. Cook the eggs "sunny side up" as this is the most attractive presentation.
Meanwhile, in a large mixing bowl toss the crispy fried tortillas with the salsa and mix to coat.
To serve, transfer chilaquiles to a large serving plate and top with sour cream, queso cheese, cilantro, green onions and a fried egg.
This traditional Mexican chilaquiles rojos breakfast recipe looks absolutely delicious! Has anyone tried topping it with some crumbled queso fresco or a dollop of sour cream? Can't wait to make this for brunch!
Start the day right with this tasty, cheesy, authentic breakfast! Let's get cookin'!
~
, but totally worth it!
