Mexican Chilaquiles Recipe
Chilaquiles are a classic weekend breakfast dish. It is a filling meal to start off the day without being too heavy - just the thing for the morning after a night out. Chilaquiles have a reputation for being a hangover cure, but even teetotalers will find plenty to love about this breakfast dish. In Mexico, chilaquiles are often made with chicken or pork, though this can easily be omitted and most taquerias and Mexican restaurants offer a meat-free version.With a base of fried tortilla strips (tortilla chips may be substituted as a time saving measure) and a spicy tomato sauce, this dish is customarily served with fried or scrambled eggs on top - it's a match made in heaven. This dish is also excellent with mole poblano sauce instead of tomato sauce.
Mexican Chilaquiles Ingredients -
- 8 corn tortillas, cut into strips and fried (or the equivalent amount of tortilla chips - preferably unsalted)
- 1 large yellow onion, minced
- 2 cloves garlic, minced
- 6 large or 10 small tomatoes, diced finely or crushed
- 2 Serrano peppers, minced (you may use more or less to taste)
- 1 tsp finely chopped epazote (oregano may be substituted, or you may use both)
- Black pepper, to taste
- 4 tsp fresh cilantro, minced
- ½ lb Oaxaca cheese (Munster may be substituted if Oaxaca cheese is unavailable)
- ½ lb Manchego cheese (sharp Cheddar may be substituted if unavailable)
- 1 tbsp olive or canola oil
- 8 eggs
Chilaquiles Recipe Preparation:
- We will assume that you have already fried your tortilla strips or are using chips instead - you can make these ahead of time if desired.
- Heat the oil to medium heat in a skillet while you mince the garlic, onion, and dice or crush the tomatoes.
- Sautee the onions, Serrano peppers and garlic until just turning translucent, about 2 minutes and add the tomatoes, black pepper and half of the cilantro.
- Reduce heat and simmer for 20 minutes or until the tomatoes have broken down into a sauce.
- Turn your oven to 375 degrees and allow to heat while you shred the cheese; mix both cheeses together.
- Place your fried tortillas or chips in a 9" baking pan and add ½ of the cheese, then pour the sauce over this and top with the remainder of the cheese.
- Bake for 20-25 minutes or until the cheese is browned and bubbling.
- When the chilaquiles are about ready to come out of the oven, it is time to make the eggs.
- Allow for two per diner - you can scramble the eggs if you are pressed for time or serve them over medium as is usually done in Mexico.
- Place some two eggs on the plate and top with the chilaquiles on each plate, and sprinkle with a little cilantro as garnish.
- Serve at once with hot sauce on the side and plenty of Mexican coffee and prepare to receive the compliments of the entire table!
(Serves 4)
Mexican Chilaquiles
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