One of the most iconic Mexican breakfast dishes, Chilaquiles, they are packed of flavour and aparently very popular with people with hangovers, specially if they are spicy.
Therefor I decided to cook some this morning for El inglés (my husband) and me, as we had a late night out with some friends.
It is a very easy recipe to cook, but you have to be careful when frying the tortilla chips because they can get burn very easily.
So, let’s begin!
Prep 15 min
Cook 20 min approx
- 12 corn tortillas cut into small pieces
- Rapeseed oil to fry the tortilla chips
- Salsa verde (green salsa) recipe on the blog
- Half Feta or Anari cheese crumbled
- Half an onion finely chopped
- 100 gr coriander chopped
- Small tub sour cream
First make the salsa verde, the recipe is on the blog, when the green salsa.
I usually buy my cool chile corn tortillas. Cut the tortillas into small pieces. I stack them up and cut them with a knife.
Put the rapeseed oil on large frying pan to hear, when the oil is very hot add some tortillas pieces and low the heat to medium, remember to be careful of not crowd the pan otherwise they are not going to fry evenly. Stir continuously as well, in that way all the pieces will fry all around.
When they are brown and crispy, take them out and put them on top of a kitchen serviette to drain the oil.
Add the salsa and stir, when all the tortilla chips are cover with the salsa and stir them for 3 min. Serve immediately. Garnish with coriander, onion, fresh cheese and sour cream.