Comforting and satisfying, chilaquiles make for an easy, hearty breakfast or lunch.
What Are Chilaquiles?
Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese.
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They are often served for breakfast with eggs and a side of beans ornopalitos.
Recipes for both follow.
Do you like enchiladas?
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Chilaquiles are basically the same ingredients, but with a lot less work.
For easy homemade salsa verde and red chile sauce recipes, look at the bottom of the page.
When the oil is quite hot, add the tortillas, fry until golden brown.
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Remove tortillas to a paper towel lined plate to soak up excess oil.
Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.
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Add 2 tablespoons of oil to pan, bring to high heat again.
Add the salsa and let salsa cook for several minutes.
If you have a few sprigs of epazote, add them to the salsa.
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Add the fried tortilla quarters to the salsa.
Gently turn over the pieces of tortilla until they are all well coated with salsa.
Let cook for a few minutes more.
Serve chilaquiles with garnishes and fried eggs and beans ornopalitos.
Red chile sauce
Take 4 dried ancho chiles, remove seeds, stems, and veins.
Heat chiles lightly on a skillet on medium heat to draw out their flavor.
Put chilies in a saucepan, pour boiling hot water over to cover.
Let sit for 15 minutes.
Hold down lid of blender tightly while blending, blend until completely pureed.
Strain through a mesh sieve into a frying pan to make the chilaquiles.
Add 1 jalapeno, stems and seeds removed.
Add 2 cloves garlic.
Bring to a boil.
Cook for 5 minutes until tomatillos have changed color and are cooked through.
Use slotted spoon to remove tomatillos, jalapeno and garlic to a blender.
Add a cup of the cooking liquid.
Blend until completely pureed.
Add salt to taste.
