If I ask you what is your favourite Mexican breakfast, I am almost sure that you will say chilaquiles and to be honest with you, I do not blame you! Chilaquiles are everybody’s favourite. Crispy tortilla chips cover in a spicy salsa, fresh cheese, sour cream, coriander, who dares to say no to that!!
Chilaquiles are one of the most delicious breakfast that Mexico has to offer. If you feel a bit hang over on a Sunday morning a spicy Chilaquiles plate will be the perfect cure, especially if you add a fried egg!
- Baking trays
- 4 eggs
- 10 corn tortillas cut into triangles
- 4 guajillo chillies stem off, seeds off
- 1 or 2 arbol chillies
- 4 medium tomatoes
- 1/2 onion finely chopped
- 1 peeled clove garlic
- 2 cups water
- Salt to taste
- Fresh chopped coriander
- Feta cheese
- Crème fraîse or sour cream
- Make the salsa. Place the tomatoes, onion, garlic, chillies and water in a sauce pan and bring it to a boil. Low the heat down and cook for 15 min.
- Cut the tortillas into little squares with a knife or kitchen scissors, place them on a baking tray and bake to 180 degrees F for around 20 min or until crispy.
- Once the chillies and veggies are cooked blend them very well and add salt to your taste. Put the salsa back in the sauce pan and cook for 5 more min. Set aside.
- When the tortilla chips are hard. Take them out. Place them in a frying pan and cover them with the salsa. Coat them all around.
- Fry the eggs the way you like them.
- To serve, place a portions of chilaquiles on a plate together with the eggs, then scatter fresh cheese or feta, some crème fraîche or sour cream and chopped fresh coriander on top of the chilaquiles. Enjoy!