A traditional Mexican breakfast recipe, Chilaquiles are fried tortilla chips in a savory sauce sprinkled with cheese and often served with eggs. Add avocado, sour cream and cilantro for an extra flavor packed meal.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Breakfast, Dinner, lunch
Cuisine: Mexican
Keyword: Chilaquiles
Servings: 8
Calories: 298kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
For the tortilla chips:
2cupsoil for frying
24each 6”corn tortillascut into 6 wedges
For the Sauce:
4TBSPoil
1cupwhite onion¼” diced (about 1 medium sized white onion)
4clovesgarlicminced
½tspcumin seeds
10each dry guajillo chilicut in pieces and seeds removed *(the seeds will start to fall out when you cut the pieces; this dish would be very very very spicy if you left all the seeds from these chilis in to cook)
4cupstomato juice
4each chipotle peppers in sauce
6each Roma tomatoesroasted (cut in half tossed with olive oil/salt/pepper roasted at 350 for 20 minutes)
Add the tortilla wedges to the hot oil and fry turn to make sure they are crisp. (This must be done in batches, with the goal being the chips being cooked to a light light brown color. This recipe was tested on both an electric stove and gas stove, and each batch took 4 minutes, where the last minute the chips developed their color.)
Remove to a paper towel lined bowl to help soak up excess oil and set aside.
Sauce Instructions: (approximately 30-45 minutes)
Heat oil in a medium skillet on medium to high heat.
Add onion, garlic, cumin seeds and guajillo peppers and sauté until onions are just softened, approximately 3-4 minutes.
Add the tomato juice, chipotle, roasted tomatoes, oregano and simmer on low/medium low heat for about 20-30 minutes or until the peppers are very soft.
Remove from heat and let this sit for about 10 minutes.
Carefully pour the mixture into a tall blender. Add the cilantro and blend on medium speed for 30 seconds; stop, and scrape down the sides. Cover and re-blend again for another 30-45 seconds. Season with salt and pepper. The sauce consistency should be similar to a thick enchilada sauce
The sauce consistency should be similar to a thick enchilada sauce
Pour the sauce back into the skillet and bring to simmer on medium low heat, then add the tortilla chips to the sauce and toss until well coated.
Continue simmering for 5-10 minutes to let the flavors come together.
Serve topped with sunny side up egg, queso and other garnish items.
Notes
Dried Guajillo peppers are found in the spice/baking aisle at grocery store
Whole Cumin seed are found in the spice/baking aisle at the grocery store