If you have not yet tried chilaquiles for breakfast, you should. It can be a great meal to start your day. This meal is a Mexican favorite and it will surely become yours too if you dare try it. If you do not have much time to prepare your breakfast, making your sauce ahead of time will only cost you a few minutes to have a delicious meal.
Chilaquiles is perfect for breakfast. It is made of softened tortilla chips in a red tomato sauce topped with fried eggs and other garnishes. There are many versions of making this traditional Mexican food. This recipe is one of the simplest ways to make chilaquiles but you will surely love the result.
1 tbsp. of vegetable oil
6 Roma tomatoes
1/2 white onion, peeled, cubed, or sliced
3 garlic cloves, peeled and smashed
2 dried guajillo chiles
2 cups of water
kosher salt, to taste
Assembly and Toppings:
1 (5 oz.) bag of tortilla chips
2–3 large eggs
1 radish, thinly sliced
2 oz. queso fresco or cotija, crumbled
1 avocado, sliced
Diced red onion, for topping
Cilantro leaves, for topping
How to Make the Sauce
- Put vegetable oil in a big saucepan or Dutch oven, set over high heat. Add the Roma tomatoes when the oil is boiling hot. Sear on the first side for about 3 – 5 minutes and flip using tongs. Sear on the opposite side for 2 minutes more. Do this in batches if needed. Remove tomatoes from the pan and set them aside in a bowl.
- Toss in the onion, garlic cloves, and guajillo chiles into the pan. Sear and toast for about 2-3 minutes. Remove onion and garlic from the pan and set them aside. Put the tomatoes back to the pot with the chiles and add 2 cups of water. Cover and cook for about 10 minutes to soften the tomatoes and the chiles.
- Place chiles, tomatoes, garlic cloves, onion, and water in a blender. While blending, allow a bit of steam out of the blender. Blend for about 1 minute or until super smooth.
- Return the mixture back to the pan and cook, uncovered, for 10 minutes. Bring to a simmer. Add the salt to taste.
How to Assemble
- Get ready with the garnishes while bringing the sauce to a rapid simmer. Fry up the eggs.
- Add the tortilla chips to the pot with the sauce and stir until all are evenly coated, or you can put the tortilla chips in a large bowl and pour the hot sauce over them.
- Distribute the chips on separate plates and top with a fried egg, sliced radishes, crumbled queso fresco, cilantro leaves, and avocado.
- Dried chiles may be hard to soften, so you should give them more time while simmering. If you decide to pour the sauce over the tortilla chips on a big bowl, be sure that the sauce is boiling hot. You can also use a boiler after sprinkling cheese and add the garnishes after removing them from the broiler.
After you had your first chilaquiles and you enjoyed it (which is almost sure), you would want more. Making more of the sauce will spare you of making it every time you feel like having this delicious breakfast. You can keep it in a freezer-safe container and it can last for three months. You only have to thaw it and bring it to simmer when you need it.