🇲🇽 Chilaquiles
Crispy tortilla chips tossed in a flavorful salsa and topped with eggs, cheese, avocado, and fresh herbs. A vibrant and satisfying Mexican breakfast packed with flavor.
Equipment
Ingredients
Sauce
Tortilla Chips
400 g
Guajillo Chilies (softened)
4 pcs
Ancho Chilies (softened)
2 pcs
Tomatoes (roasted)
4 pcs
Onion (roasted)
1 pcs
Jalapeño (roasted)
1 pcs
Garlic Cloves (roasted)
6 pcs
Oregano
1 tbsp
Chicken Bouillon Cube
1 pcs
Salt
1 tsp
Water
500 ml
Toppings
Mexican Crema
120 ml
Queso Fresco
100 g
Red Onion (chopped)
1 pcs
Cilantro (chopped)
1 bunch
Avocado
2 pcs
Fried Egg (fried)
4 pcs
Instructions
Prepare the chilies
Remove stems and seeds from guajillo and ancho chilies, then soften them in hot water for 10 minutes.
Roast vegetables
Roast tomatoes, onion, jalapeño, and garlic cloves until charred and softened.
Blend the sauce
Blend softened chilies, roasted vegetables, oregano, chicken bouillon, salt, and water until smooth.
Simmer the sauce
Pour the blended sauce into a pan and simmer for 5 minutes until slightly thickened.
Add tortilla chips to sauce
Add tortilla chips to the simmering sauce and gently stir to coat evenly without breaking chips.
Fry eggs
Fry eggs sunny-side up or over easy until whites are set but yolks remain runny.
Assemble and serve
Plate the saucy chips, top with Mexican crema, crumbled queso fresco, chopped red onion, cilantro, avocado slices, and fried eggs.
Original recipe
Storage
Best served fresh. Sauce can be made ahead and stored separately for up to 3 days in refrigerator.
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