This lovely pile of fried corn tortilla chips is smothered in homemade red sauce, crema, queso fresco, avocado, red onion, a fried egg, and fresh cilantro!
Doesn’t that look incredible?
What are Chilaquiles?
Chilaquiles are a traditional Mexican food that is usually served for breakfast or brunch. There are many versions of the dish in different regions of Mexico. They originated from the Aztec people hundreds of years ago. Chilaquiles were first brought to the United States by Encarnatión Pinedo, who wrote a cookbook called, “The Spanish Cook”. It was published in 1898.
There are red and green sauces. This one we are making red as it is my favorite. My sauce is a versatile one. I use it for so many of my Mexican dishes. It takes an hour to simmer and because of that I like to make it ahead on the weekends when I have more time. You can make a full batch and freeze or reserve in the refrigerator for the week for enchiladas!
Sauce- Here is my recipe. Remember for this recipe we will only be making half of the recipe unless you want to freeze the rest. Spanish base sauce- MI Madre
Tortillas- I like fresh and make my own or buy them from my local Mexican grocery store. Some stores will have fresh tortillas made in house and ready to take home! Here is my corn tortilla recipe Corn Tortillas!
I know it sounds like a bit of work and I would be lying if I said it was not. But it is such a treat and worth it.
Here is my enchilada recipe if you would like to make it with the remaining sauce- Ground Beef Enchiladas with Homemade Tortillas!
Ok lets get started on our brunch.
Chilaquiles
Ingredients
- 10-12 Corn tortillas, cut into tortilla chips
- 3 cups Red sauce (I make half of the recipe) my recipe is above
- vegetable oil about 3 inches or so
- 4 tbsp. butter
- 1 large ripe avocado, cubed
- 1/4 red onion, minced
- 1/2 cup queso fresco or cotija cheese queso fresco is not as salty
- crema or sour cream
- 4 large eggs
- hot sauce
- salt and pepper
- paprika
- 1 tbsp. fresh cilantro, minced
- Hot sauce
- 1 lime, quartered
Instructions
- To start, fry the corn tortilla chips in oil until crisp.Drain on a plate with paper towels.
- In a large pan add the red sauce butter, tortilla chips, and about 2 tbsp. of water to thin it out a bit. Heat on medium heat. Cook for 5-6 minutes and then set aside.
- Cook the eggs how you like them. I make mine over medium. Season with salt, pepper, and paprika.
- Now to plate.
- Add a pile of even amount of chips on a plate, some crema, avocado, red onion, and cheese.
- Top with the egg and cilantro.
- Lastly a squeeze of lime and some hot sauce.
- ENJOY!
