Chilaquiles with Horchata

Classic Mexican breakfast with crispy tortilla chips in salsa roja

Crispy corn tortilla chips simmered in a vibrant tomato-chili salsa, topped with fried eggs and fresh cheese, served alongside creamy cinnamon-spiced horchata.

40Min

4Servings

520Cal

MediumLevel

VegetarianGluten freeKid friendlyvegetarian

#chilaquiles#mexican#breakfast#tortilla#eggs

Equipment

Chef's knife

Cutting board

Large frying pan

Mixing bowl

Blender

Serving plate

Spatula

Ingredients

Chilaquiles

corn tortillas (day-old, cut into triangles)

12 piece

vegetable oil

120 ml

tomatoes (ripe)

400 g

white onion (diced)

1 piece

garlic cloves (minced)

3 piece

jalapeño pepper (seeded, chopped)

2 piece

chicken broth

240 ml

eggs (fried)

4 piece

cotija cheese (crumbled)

100 g

fresh cilantro (chopped)

30 g

Horchata

white rice (uncooked)

200 g

cinnamon sticks

2 piece

whole milk

500 ml

granulated sugar

80 g

vanilla extract

5 ml

Instructions

Prepare horchata

Soak rice and cinnamon overnight, then blend with milk and sugar for a refreshing drink.

10 min

Soak rice at least 4 hours or overnight for best flavor

Fry tortilla chips

Cut corn tortillas into triangles and fry until golden and crispy.

8 minMedium-high heattimer 3 min

Work in batches to avoid overcrowding and ensure crispiness

Prepare salsa roja

Sauté onion, garlic, and chili, then blend with tomatoes for a fresh salsa.

10 minMedium heattimer 5 min

Adjust jalapeño quantity based on desired heat level

Simmer chips in salsa

Add fried tortilla chips to the salsa and simmer briefly until they soften slightly.

5 minLow heattimer 3 min

Don't overcook - chips should be tender but not mushy

Fry eggs

Fry eggs sunny-side up or over-easy to serve on top of chilaquiles.

5 minMedium heattimer 4 min

Cook eggs just before serving for best presentation

Assemble and serve

Plate chilaquiles, top with fried eggs, cheese, and cilantro. Serve with chilled horchata.

2 min

Serve immediately while eggs are hot and tortillas still have texture

Original recipe

YouTubeRecipe by Jose.elcook

Storage

Fridge: 1 days

Reheat: Microwave 1-2 minutes or skillet on medium heat

Best enjoyed fresh. Store components separately if making ahead.

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