Since being in Mexico, chilaquiles has become one of my favourite breakfast/brunch meals.
It is quintessentially comfort food for Mexicans, but you will often see it on breakfast menus around the country, smothered in either verde (green) or roja (red) salsa.Although chilaquiles may seem quite tricky to make on first glance, it is actually very quick and easy to prepare, hence why I have made it several times since trying it in markets and at restaurants.
Chilaquiles verdes are fried strips of tortilla covered in salsa and then topped with cheese, onion and sour cream. They are usually served with any-style eggs or meat. When making it for breakfast, I usually accompany it with a fried egg (although I’ve been know to polish off the chicken ones on occasion when eating them out).
Chilaquiles Verdes
2
servings5
minutes15
minutesIngredients
12 small corn tortillas
2 cups salsa verde sauce
Olive oil
2 eggs
Chopped onion, sour cream and cheese to garnish
Directions
- Cut your tortillas in half and then into triangles.
- Add a couple of good glugs of olive oil to a large pan and heat on high for a minute or so.
- Add your tortilla triangles to the pan, trying to coat each piece in the oil (tongs are good for this). Turn the heat down to medium and continue to cook the tortilla until browned and crispy.
- Remove tortilla pieces from the pan and place onto a plate with kitchen paper to drain off any excess oil.
- Pour the salsa verde into the pan you just used (making sure that the heat is now turned down low, otherwise the sauce will burn off very quickly) and heat through. At the same time, pour a small amount of oil into a second frying pan and crack in your two eggs.
- Once the salsa is hot, pour the tortilla pieces back into the pan and coat with the sauce (again using the tongs or something similar).
- Plate up the tortilla and sauce mixture and then top with chopped white onion, sour cream and cheese. Serve with each of your fried eggs.
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