Description
Chilaquiles is a traditional Mexican dish featuring crispy corn tortilla chips baked and topped with a flavorful tomato and serrano chili sauce, finished with fried eggs, Mexican crema, and queso fresco. This comforting breakfast or brunch option combines crunchy textures with spicy, tangy, and creamy elements for a delicious and satisfying meal.
Ingredients
Scale
Chips
- 0.5 kilogram White Corn Tortilla
- 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 (for cooking sauce)
Toppings
- 4 Eggs
- Mexican Crema, to taste
- Queso Fresco, to taste
Instructions
- Prepare the tortilla chips: Cut the white corn tortillas into quarters. Arrange them on a baking tray and drizzle with a few drops of olive oil. Bake in the oven for several minutes until they begin to brown and become crispy.
- Toast the chilies and tomatoes: Clean the serrano chilies by halving them and removing the seeds. Place the chilies and tomatoes on a comal or flat griddle to lightly toast, enhancing their flavor.
- Make the sauce: Combine the toasted tomatoes and chilies, onion, garlic, and 1/4 cup of water in a blender. Blend until smooth to create the sauce.
- Cook the sauce: Heat 2 tablespoons of olive oil in a pot over medium heat. Add the blended sauce along with salt and ground black pepper to taste. Simmer for a few minutes until the sauce thickens slightly.
- Combine chips and sauce: Pour the cooked sauce over the freshly baked tortilla chips on a serving plate, ensuring the chips are well coated.
- Fry the eggs: Fry the eggs to your liking in a pan with a bit of oil or butter. Place the fried eggs on top of the chilaquiles.
- Add toppings and serve: Garnish with Mexican crema and crumbled queso fresco according to your taste. Serve immediately while warm.
Notes
- You can adjust the heat level by using fewer serrano chilies or removing all their seeds.
- For a gluten-free meal, ensure the tortillas are 100% corn without additives.
- Substitute Mexican crema with sour cream if needed.
- Leftover chilaquiles can be stored refrigerated for up to 2 days but may lose crispiness.
- Adding sliced avocado or refried beans can enhance the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Keywords: Chilaquiles, Mexican breakfast, tortilla chips, serrano chili, Mexican crema, queso fresco, baked tortilla chips, traditional Mexican dish
