In Mexico, nothing says “traditional Mexican breakfast” like a hot plate of delicious Chilaquiles. It is one of the most beloved breakfast dishes in Mexico, and it’s making its way to more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles at home!
12 corn tortillas cut into sixpreferably dry tortillas left out over the counter the night before
2cupssalsaRed or green salsa(See links bellow)
⅓cupcilantro chopped to garnish
Salt to season
1 ½cupschicken breastcooked and shredded (optional)
FOR RED SALSA
1 jalapeño pepper or 1 serrano pepper
1small garlic clove
⅛medium size white onion
For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with ½ cup of the cookign water to make a sauce. Season with salt and set aside.
Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate.
For a more real and authentic Chilaquiles taste, use Epazote. I think this is the final touch of the dish, which provides a pungent flavor for a perfect combination with the tomato sauce. (Go easy with it because it has a strong, unique aroma).