Description
Chilaquiles is a traditional Mexican breakfast dish featuring crispy corn tortilla chips simmered in flavorful red or green salsa, then topped with creamy queso fresco, Mexican crema, fresh cilantro, and optionally eggs prepared your way. This easy and colorful recipe combines textures and flavors for a satisfying morning meal perfect to impress at breakfast or brunch.
Ingredients
Main Ingredients
- 8 cups (1.9 liters) corn tortilla chips (totopos)
- 2 cups (480 ml) red or green salsa
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 g) chopped onion
- 1/2 cup (120 g) crumbled queso fresco
- 1/2 cup (120 ml) Mexican crema
- 2 tablespoons (30 ml) vegetable oil
- 1/4 cup (15 g) fresh chopped cilantro
- 2 eggs (optional, for frying or boiling)
- Salt to taste
Instructions
- Heat the oil: Heat vegetable oil in a large skillet over medium heat until hot but not smoking, to avoid burning and bitterness.
- Sauté the onion: Add the finely chopped onion and cook slowly while stirring occasionally for about 3 minutes until soft and translucent.
- Add the salsa and broth: Pour in the red or green salsa and chicken broth, stirring to combine. Let it gently simmer for 5 minutes to meld flavors.
- Add the tortilla chips (totopos): Carefully add the chips to the skillet, gently stirring with a wooden spoon or spatula to coat them in the sauce. Cook for 2 to 3 minutes until chips soften slightly but remain somewhat crunchy.
- Prepare the eggs: In a separate skillet, cook eggs as desired—sunny side up for creamy yolks or scrambled for a more uniform texture—to complement the chilaquiles.
- Serve and add toppings: Plate the chilaquiles carefully to prevent crushing, then immediately top with crumbled queso fresco, Mexican crema, and sprinkle fresh cilantro.
- Place the eggs on top: Finish by placing the cooked eggs on top of the plated chilaquiles to enhance presentation and enjoyment.
Notes
- Use fresh or good quality salsa for the best flavor.
- Add salsa gradually and mix gently to keep tortilla chips from becoming soggy.
- Don’t overcook tortilla chips in salsa to maintain some crunch.
- Serve chilaquiles immediately to avoid sogginess.
- If you don’t have totopos, make your own by cutting corn tortillas into triangles and frying them.
- Mexican crema can be substituted with sour cream if unavailable.
- Queso fresco can be swapped for panela cheese or ricotta for a milder taste.
- Reheat leftovers gently in a skillet with a bit of broth or water to retain moisture; avoid microwaving to keep chips crunchy.
