Chilaquiles breakfast. This Mexican Breakfast Chilaquiles Recipe from GoodHousekeeping.com is the best. Heat olive oil in a large skillet over medium heat. Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [t͡ʃiːlaːˈkilit͡ɬ] ("chiles and greens") is a traditional Mexican breakfast dish consisting of corn tortillas cut in quarters and lightly fried.
Chilaquiles are a traditional Mexican dish of fried corn tortillas simmered in a flavourful sauce, like salsa or mole.
Chilaquiles are, at their most basic, an assembly of fried tortilla pieces drenched in chili sauce with optional meat and vegetables.
The dish is popular both in Mexico and the United States as a great.
You can cook Chilaquiles breakfast using 9 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Chilaquiles breakfast
- It's 35 of corn tortillas.
- You need 6 of dried california chiles.
- Prepare 6 of dried chile de arol.
- It's 2 of garlic cloves.
- Prepare 1 tsp of onion powder.
- Prepare 2 tsp of salt.
- It's 2 tbsp of oil.
- Prepare 1 1/2 cup of shredded cheese.
- You need 3 of eggs.
This one-pan breakfast recipe for Chilaquiles Breakfast Skillet from The Daily Meal is the perfect way to start your day. Crispy homemade chips tossed in a warm red salsa, topped with chorizo, potatoes, queso If you have never tried breakfast chilaquiles, you don't know what you are missing. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos.
Chilaquiles breakfast step by step
- Preheat oven to 350°.
- Cut all tortillas in quarters.
- Line oven racks or you can line cookie sheets and place all of the tortillas in 1 single layer. Do not over lap tortillas..
- Bake tortillas for approx 10 to 15 min. Then turn over all tortillas a bake for another 5 to 10 min..
- In the mean time, in a med stock pot fill half of the pot with water and put to boil..
- Then add all of the dried chiles in boiling water. Cook for 5-8 min. Just enough to soften the chiles and release their lovely flavor..
- reserve 1 cup of the water used and drain the rest. Place the dehydrated chilies, garlic, onion powder, salt and reserved liquid in a blender. Blend well for at least 4 minutes..
- Get a large skillet and heat 1&1/2 tsp oil..
- Once the oil is ready add the baked tortillas and mix well with the oil. Make sure to lightly coat all of them. Fry for 1 min..
- Get a good colander to strain all of the chili sauce and pour it over the tortillas. If you need to add a few tablespoons of water to take out all the sauce from the blender thats fine. Make sure to secrete all of the sauce and throw away any seeds left in your colander. I use a flour colander I find it to be the best kind to use so no small seeds can get in your sauce..
- Toss the sauce and coat all of the tortillas. Remove from heat..
- Now you can use the remaining oil and fry eggs to top the cilaquiles if you like they are not necessary (but the yolk does work very well with the sauce).
- Lastly top with your shredded cheese. I always use Cotija cheese which is a dry Mexican cheese. It can be found in any Mexican market and some big chain grocery stores..
- To set up your plate you pile some chilaquiles, then add you egg/eggs if using. Top of with cheese..
Fried tortilla chips in a spicy ranchero sauce topped with scrambled eggs, two kinds of cheese, sour cream, pickled jalapeños. Chilaquiles are a traditional Mexican breakfast made with tortilla chips simmered in sauce—green (verde) or Then my chilaquiles arrived, and all focus shifted to the gorgeous food placed before me. Chilaquiles are an easy way to use up leftover tortillas. Popular for breakfast all over Mexico, the ingredients vary somewhat by region. The essentials, however, remain the same — fried corn tortillas.
