Chilaquiles
Corn tortillas are skillet fried with egg, salsa, cheese, tomatoes, and salsa to make for a delicious, savory Mexican breakfast.
Servings: 6
Equipment
- (2) skillets
Ingredients
- 12 corn tortillas, cut into strips
- 3 tablespoons canola oil
- 6 large eggs about 1 per person
- 4 cloves garlic, minced
- 1 cup or more roasted tomatillo salsa
- 2 medium tomatoes seeds removed, diced (optional)
- 1 cup Oaxaca cheese
- cilantro or diced onion for garnish optional
- kosher salt and fresh ground black pepper to taste
Instructions
- In one skillet, over low heat, fry the diced garlic in a little canola oil for a few minutes or until lightly browned. Add salsa and simmer over low heat. Add more salsa if it becomes too reduced while cooking. If you like tomatoes, add them now.
- Meanwhile, in another pan, add a little canola oil and fry the tortilla strips in batches until they are crisp and brown, moving them to a paper plate lined with paper towels.
- When finished, add a little more oil, and add all the strips back.
- While frying the strips, crack six eggs into a small bowl and whisk together. Add salt and pepper to taste.
- Add the egg over the strips and stir quickly until the eggs have set.
- Place immediately on a plate and pour the heated salsa sauce over them.
- Sprinkle with cheese and garnish (extra tomato, avocado, cilantro, diced onion).
- Serve immediately.
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