08 Nov Chilaquiles

A hearty and traditional southern Mexican breakfast.
Photo by stu_spivack (CC BY-SA 2.0)

My family and I recently got back from an amazing trip to Puerto Vallarta, where this savory dish found its way onto my breakfast plate almost every day.

Adapted from this recipe.

Ingredients

12 large dry corn tortillas
3 eggs
4 tomatoes
1/2 c water
1 large onion, chopped
1 garlic clove
3 chilies or jalapenos
5 T oil
1 c grated cheese: Mexican queso blanco is traditional or you can experiment with what you have on hand – goat cheese, cheddar, mozzarella, etc.
shredded chicken or other leftovers (optional)

Directions

Bring a large pot of water to a boil. Add tomatoes and chilies and boil until soft. Drain and mix in blender with the garlic and water.

Heat 1 T oil and fry the tomato mixture. Simmer for five minutes, adding salt to taste.

Cut the tortillas into strips. Heat remaining oil in a clean frying pan, and fry tortilla strips until crispy.

Drain the oil and crack the eggs into the pan with the tortilla strips. Stir so they don’t stick. Add salt to taste and chicken or leftovers if using to warm them.

Place in a serving bowl, then pour the tomato sauce over entire dish. Sprinkle with onions and cheese and enjoy a delicious Mexican breakfast!