|nutritional information (per serving)|
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|amount per serving|
|% Daily Value*|
|Saturated Fat 5g||25%|
|173 mg||8th %|
|dietary fiber 5g||17%|
|total sugar 6g|
|Vitamin C 15 mg||74%|
|Calcium 87 mg||7%|
|iron 3 mg||17%|
|Potassium 505 mg||11%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredients database and should be considered an estimate.)
Red or green salsa? Crunchy or mushy? With eggs, shredded chicken or plain? Cream? Cheese? This is the dilemma you face every time you make chilaquiles for breakfast: tortillas that are deep-fried until crisp and then salsa-cooked. Good that there are no bad decisions with this brunch classic. Chilaquiles is one of the simplest dishes in Mexican cuisine – unless, of course, you want to complicate it with all the side dishes imaginable.
Chilaquiles may look similar to migas, but differ in a few key ways. First, migas are an egg dish, but with chilaquiles, the eggs are optional. Chilaquiles, on the other hand, are always cooked in salsa and served with migas as an optional topping. They start with crunchy tortillas for chilaquiles; In fact, some people take a shortcut and start with tortilla chips. With migas, the tortillas tend to be softer. Both dishes are of course ideal for using stale tortillas.
If you can plan a few days ahead, we recommend letting your tortillas dry out of the wrapper for a day or two before making this dish.
“This delicious breakfast dish has just the right amount of chili heat and the tangy brightness of tomatillos. The freshly fried chips are addictive, so it's wise to make more.” – Danielle Centoni
vegetable oil, to fry
6 small COrn tortillascut into columns
Kosher salttaste good
1 Pound roughly chopped tomatilloless
1/2 Cup Water
1/4 Cup roughly chopped White Onion
1 clove Garlic, chopped
1 rolled habanero chili, Optional
1 tablespoon Floor cumin
1/2 Cup roughly chopped coriander
1 tablespoon unsalted butter
4 large eggs
Crumbled Cotija Cheesefor garnish, optional
cream or sour cream, for garnish, optional
avocado Slices, for garnish, optional
rolled Red onionfor garnish, optional
Gather the ingredients.
Heat the oil in a large, heavy-bottomed saucepan to 180°C. Gently dip the tortilla slices into the oil, being careful not to overlap. You may need to do this step in batches.
Fry the tortilla wedges, turning halfway through, until golden and crispy. This should take 2-3 minutes per batch. Remove and drain on a plate lined with paper towels. Salt to taste while the chips are still hot. Put aside.
In a large skillet over medium-high heat, add tomatoes, water, onion, garlic, habanero, and cumin. Bring to a boil, then reduce heat to medium-low and simmer until tomatoes break down, about 10 minutes. Take it from the stove and let it cool off.
Place the ingredients from the pan in a blender along with the cilantro. Mix the salsa to the desired consistency.
Return the salsa to the pan over medium-high heat and cook for 5 minutes, stirring occasionally.
Meanwhile, place the butter in a large nonstick skillet over medium-high heat until melted. Gently crack the eggs into the melted butter. Fry as desired and set aside.
Just before serving, add tortilla chips to the salsa in the pan and cook until covered and warmed through, about 2 minutes.
Divide the chilaquiles among 4 plates and top each portion with a fried egg. If desired, add cotija cheese, crema, avocado and onions and serve immediately.
Handle chillies with care
Be sure to wash your hands thoroughly after handling chilies. Some people wear gloves or wrap their hands in plastic bags to protect themselves. Oils made from chilies can irritate your eyes and nose if you handle chilies and then absentmindedly touch your face.
Be careful when mixing hot ingredients
Steam expands quickly in a blender and can cause ingredients to splatter or burn you. To prevent this, fill the blender only one-third full, vent the top, and cover with a folded kitchen towel while blending.
Chilaquiles are best made with stale, dry tortillas. If possible, let your tortillas dry out of the wrapper for a day or two before making this dish.
- Green habanero chilies are among the hottest. Feel free to substitute it with a milder chili like Serrano, or omit it altogether.
- Instead of the tomatillo salsa, you can make or buy any other thick salsa you like.
- Other great toppings for your chilaquiles include fried chorizo or beef cecina (a type of salt beef), roasted cactus, or zucchini.
- Yes, you can make chilaquiles with tortilla chips.
How to store it
- You can prepare the salsa in advance. Store in an airtight container in the fridge and use within a week.
- Freeze the salsa for up to a month. Thaw overnight in the refrigerator before using.