Chilaquiles is a traditional Mexican dish and one of my favorite dishes to have for breakfast on special occasions. They taste great with a sprinkle of queso fresco and finely chopped onions but I in my home, we always top ours off with an over-easy egg. You can’t go wrong with that! The sauce is made from roasted and dried red chile pods and is the same sauce you use for other traditional Mexican dishes like enchiladas and chile colorado. While I’m sure you can purchase the sauce in a can from your local grocery story, I highly recommend you make it from scratch.
Ingredients for sauce:
10-12 roasted, red chile pods (Many stores sell them in separate bags according to the level of spiciness. I used “medium hot” and they were pretty spicy. If you do not like spicy food, I recommend you grab mild. Click on the link “red chile pods” above to see the brand I purchase.
1/2 white onion
2 garlic cloves
salt to taste
4 corn tortillas
2 eggs (optional)
1/2 cup queso fresco or a white melting cheese
1/4 cup finely chopped white onion
3 tbsp cooking oil (not olive oil)
Remove stems from all chiles and discard. Under running water, rinse out seeds. Set aside.
Fill a large pot with water and bring to a boil. Once the water boils, turn heat of. Place dried chile pods in water and cover. Allow them to sit for 20-30 minutes with the pot covered.
After 20-30 minutes, place chiles in a blender with 1/4 cup of the water they sat in. Add onion, garlic, and salt. Blend well. If the sauce is too thick, add another 1/4 cup of water. Use a colander to strain any seeds.
Place the remaining sauce in a pan and bring to a boil. Cook for about 15 minutes. Adjust the salt according to taste. Set aside.
For photos on how to make the sauce click here: Chile Colorado Recipe
Cut tortillas into bite-size triangles. In a pan, heat oil and lightly fry the tortilla pieces until they are crispy but not too brown. Drain excess oil.
Pour sauce over tortillas and top with onion and cheese. Top with an over-easy egg or serve with a side of beans and spanish rice.