Chilaquiles

Jared Orozco

Have you ever had such a ridiculously delicious batch of nachos that you wished you could have it for breakfast? The Mexican breakfast classic chilaquiles is like nachos’ chill, flavorful uncle who’s great at bringing people together for a cheesy, flavorful, and luscious breakfast. Traditionally served as a delightful mess of lightly fried tortillas smothered in salsa, topped with crema, cheese, onions, and sometimes even eggs or chicken, chilaquiles are the way to start your day with a burst of flavor. It’s got the crunch of chips, the spice of salsa, and the creamy, cheesy goodness that breakfast deserves. Best of all, chilaquiles are completely customizable. Let’s dive into this tasty Mexican breakfast with a side of sass and zero judgment—because breakfast nachos just make sense.

Prep (10 minutes):

10 corn tortillas (cut into triangles)
2 Eggs
2 tablespoons of oil
2 Roma tomatoes
4 dried chiles de árbol (amount can be modified for more or less spice)
1 garlic clove
2 tablespoons of crema
2 tablespoons of queso fresco
Salt to taste
Onion to taste (thin slices )

Cooking (25 minutes)

Prepare the Tortilla Chips: Cut the tortillas into triangles—think chip-sized bites. Now, heat your oil in a large skillet over medium heat. Toss in the tortilla triangles, and let them crisp up, turning them occasionally until they’re golden and crunchy. When they’re nice and crisp, transfer them to a plate lined with a paper towel to drain excess oil. Sprinkle a pinch of salt over them while they’re still hot to get that perfect level of seasoning.
Make the Salsa: While your chips are cooling, make the salsa! In a small saucepan, add your Roma tomatoes, dried chiles, and garlic clove. Cover with water and bring to a gentle simmer over medium heat. Let this mixture cook for about 10 minutes, or until the tomatoes are soft and the chiles have rehydrated.
Blend It The Salsa: Once the salsa becomes “soft,” carefully drain the water and transfer the tomatoes, chiles, and garlic to a blender. Add a pinch of salt, then blend until smooth. Add salt to taste.
Sauce the Chips: In that same skillet you used earlier, pour in your freshly blended salsa. Heat it up until it starts bubbling gently, then toss in the crispy tortilla chips. Stir everything together so the chips get all coated in that glorious red sauce, but work quickly! You want the chips to soak up the salsa goodness but still retain a bit of crunch.
Top It Off: Dish up your chilaquiles and go wild with the toppings. I recommend topping with over-medium eggs, a drizzle of crema, and a sprinkle of queso fresco. Garnish with sliced onion and cilantro.

Serving Tips:

Serve your chilaquiles warm, and usually always goes along with some eggs and refried beans.

And just like that, you’ve got one of Mexico’s very own culinary delights. These chilaquiles are easy, delicious, and satisfying. Así que buen provecho!