Breakfast

Spicy Savory Mexican Breakfast Chilaquiles

Name: Spicy Savory Mexican Breakfast Chilaquiles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: corn tortillas; cooking oil; red tomatoes; large red chilies; bird's eye chilies; onion; garlic; chicken bouillon powder; granulated sugar; salt; water; eggs; shredded cheddar cheese; cilantro leaves; red onion; sour cream or plain yogurt

by Admin • 1 week ago

Prep

20 min

Cook

25 min

Servings

Level

Medium

❤️ 0 Save to Pinterest

Chilaquiles is a legendary Mexican breakfast dish that transforms leftover corn tortillas into a savory, flavor-packed meal, drenched in a smoky, slightly tangy tomato-chili sauce. The texture is a unique crispy-soft combination, since the tortillas are fried until crispy, then soaked in hot sauce until they soften slightly while still keeping some crunch. Perfect for a weekend brunch topped with a fried egg and cheese.

🧂 Ingredients

🍽️ Servings: 4

Adjust the servings and the ingredient amounts & nutrition below update automatically.

10 pieces (cut into triangles) corn tortillas
500 ml (for frying) cooking oil
5 whole red tomatoes
3 whole large red chilies
4 whole (adjust to taste) bird's eye chilies
1 medium-sized onion
3 clove garlic
1 tsp chicken bouillon powder
1 tsp granulated sugar
1/2 tsp salt
150 ml water
4 eggs
50 grams shredded cheddar cheese
2 tbsp, chopped cilantro leaves
1/4 whole, thinly sliced for garnish red onion
3 tbsp (optional) sour cream or plain yogurt

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👩‍🍳 Instructions

1 Cut the corn tortillas into triangles (each tortilla into 6-8 pieces). If the tortillas are still soft, let them air out or dry briefly first so the fried result turns out crispier.
2 Heat cooking oil in a fairly deep skillet. Fry the tortilla pieces in small batches until golden and crispy, then remove and drain on paper towels. Set aside.
3 Boil the tomatoes, large red chilies, bird's eye chilies, onion, and garlic in boiling water for 8-10 minutes until everything is soft.
4 Remove the boiled ingredients, drain, then blend them together with 150 ml of water until you get a coarse sauce (no need to make it too smooth).
5 Pour the sauce into a skillet and cook over medium heat. Add the chicken bouillon powder, sugar, and salt. Cook while stirring for 5-7 minutes until the sauce thickens and smells fragrant; adjust the seasoning to taste.
6 In another pan, fry the eggs sunny-side up to your desired level of yolk doneness. Set aside.
7 Add the fried tortillas into the skillet with the hot sauce, toss quickly and gently so all the tortillas are coated in sauce without becoming too soggy; cook briefly for about 1-2 minutes only.
8 Transfer the chilaquiles to a serving plate, sprinkle with shredded cheddar cheese while still hot so it melts slightly, then place the fried egg on top.
9 Top with chopped cilantro, sliced red onion, and sour cream or plain yogurt. Serve immediately while warm.

💡 Tips

• Don't toss the tortillas in the sauce for too long—just 1-2 minutes—so there's still some crispy texture left; don't let them turn mushy like porridge.

• For a more convenient version, use ready-made tortilla chips from the supermarket instead of frying your own.

• The sauce can be made spicier by adding more bird's eye chilies, or smokier by briefly roasting the tomatoes and chilies before boiling them.

• Serve immediately after mixing the tortillas with the sauce, since chilaquiles taste best enjoyed while warm and before the texture becomes too soft.