Buffet on Table: Breakfasts across Countries
Day 21: Mexican Chilaquiles
After a simple Cuban breakfast, we move onto Mexico for a traditional dish called Chilaquiles. Lightly fried corn tortillas smothered with red or green salsa forms the basis of this dish.
I found this ‘Chilaquile Manifesto‘ post and knew right away that the author means business and knows a lot about chilaquiles. So I just followed the recipe without futzing it around. The resulting chilaquiles were soooo good that even my picky eater son loved them and came back for seconds.
Depending on part of Mexico you are in, there are a few different ways of making these chilaquiles. In Central Mexico, the tortillas are left crisp whereas in Guadalajara, they are simmered down with the sauce until they are almost the consistency of polenta. So it’s up to you to cook the tortillas just a little bit for crispy chilaquiles or cook it longer for a mushy one.
Chilaquiles are served along with refried beans, scrambled or fried eggs, guacamole and garnished with onions, avocado slices, crema and crumbled queso fresco cheese. I served mine with some refried black beans, quick pickled onions, avocado and sour cream.
Recipe adapted from here:
Mexican Vegetarian Chilaquiles
- 6 , wedges Corn Tortillas cut into
- 1 Egg per person
- Refried Beans - homemade or store bought
- Avocado slices - as needed
- Queso fresco - crumbled, as needed
For the Salsa Roja:
- 4 ~ 5 Tomatoes - medium (Roma preferred)
- ½ White Onion of - a small
- 6 ~ 8 Chile seeds de Arbol - and stems removed
- 2 seeds Guajillos, and stems removed
- 1 clove Garlic
- to taste Salt
For the Quick pickled Onions:
- 1 Onion - medium, thinly sliced
- 1 tbsp Apple cider Vinegar (or juice of half a lemon)
- a pinch Oregano Dry
- a pinch Salt
- To make Pickled Onions: Rinse and drain the onions under cold water. Combine them with all the other ingredients in a bowl and set aside for 10~15 minutes.
- To make Salsa Roja/ Red Salsa: In a small pan, toast the chile de arbol until the color darkens. Set aside.
- In a sauce pan, place tomatoes, guajillos chiles and onion. Pour water until the the ingredients are submerged. Cover and cook till the tomatoes are tender, about 8~10 minutes. Cool slightly. When cool enough to handle, remove the skins of the tomatoes and reserve 1½cups of the cooking liquid and drain the rest.
- Blend the tomato mixture along with the toasted chiles, garlic, salt and 1 cup of the reserved water until smooth. Add more water if needed.
- To make Chilaquiles: Heat enough oil in a skillet. Once the oil starts to ripple, add the tortillas and fry them until evenly golden on all sides. Remove onto paper towel lined plate. Fry the tortillas in batches, do not overcrowd the pan.
- Remove all but 2tbsp oil from the pan. Once the oil is hot, gently pour in the red salsa and cook for 1~2 minutes, stir until bubbly.
- Cook the eggs to desired consistency and keep warm.
- Add the fried tortillas, mix well and cook for 1~2 minutes. Remove onto the serving plate and serve right away with the egg on top. Garnish with crema, queso fresco, onions, refried beans and avocado slices. Enjoy!!