Traditional Mexican Chilaquiles with Salsa and Fried Egg Recipe

2023-07-12

By Josefina

Mexican Cuisine

Breakfast

Enjoy a colorful and flavorful breakfast with this easy-to-make Mexican Chilaquiles recipe. 

Crispy Mexican Favorite

Crispy tortilla chips, spicy tomato sauce, and a perfectly fried egg come together to create a delicious and hearty meal that will make you feel like you're dining in Mexico.

Not a single plate of chilaquiles would have been made without The Mouthwatering History of Tortilla.

Hearty Breakfast Favorites

A traditional breakfast dish in Mexican cuisine that is believed to have originated in central Mexico, particularly in the regions of Mexico City and Puebla. The dish is made by first frying or toasting corn tortillas until they are crispy, and then simmering them in a salsa or other tomato-based sauce until they become slightly softened. 

Cheese Please

The resulting mixture is then served topped with fried eggs and accented with various garnishes such as crumbled cotija cheese, chopped onions, cilantro, and sour cream. They also frequently include shredded chicken or beef for added protein, and the spiciness level of the salsa can be varied according to personal preference.

Wine Pairing

The spicy and savory flavors of this breakfast dish pair well with a bold and peppery red wine like a Malbec or a Syrah.

Pitfalls on Chilaquiles with Salsa and Fried Egg

 Making the Tortilla Chips: The key to making delicious Chilaquiles is using homemade tortilla chips. Cut fresh corn tortillas into wedges and fry them until they are golden brown and crispy. Homemade tortilla chips will give the dish a fresh and crunchy texture.

 Making the Salsa: A good salsa is essential for great Chilaquiles. Use fresh ingredients like tomatoes, onion, and jalapenos to create a flavorful salsa. It is important to use a blender or food processor to blend the ingredients evenly.

 Cooking the Fried Egg: The fried egg on top of Chilaquiles is the icing on the cake, but it can be challenging to cook to perfection. Heat a nonstick skillet over medium heat with a little bit of oil or butter. Crack the egg into the skillet and cook until the white is set, but the yolk is still runny. Slide the egg gently onto the top of the Chilaquiles.

 Layering and Presentation: Layering the Chilaquiles is important for even distribution of the salsa and tortilla chips. Start with a layer of tortilla chips, top with salsa, and repeat until all the ingredients are used up. Make sure to garnish the top with fresh cilantro and diced onion for presentation.

Ingredients

• 12 corn tortillas

• 1 can (15 oz) of diced tomatoes

• 1/2 white onion, diced

• 1 jalapeño pepper, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup vegetable oil

• 4 eggs

• 1/4 cup cotija cheese, crumbled

• 1/4 cup chopped cilantro

Instructions

1. Cut the tortillas in half, and then cut them into bite-size pieces.

2. Preheat a large skillet over medium-high heat, then add the vegetable oil.

3. Once the oil is hot, add the tortillas to the skillet in batches. Cook for 2 minutes or until golden brown, stirring occasionally, then transfer to a plate lined with paper towels to drain off excess oil. Repeat until all the tortillas are cooked.

4. In the same skillet, add the diced onion, jalapeño pepper, and minced garlic. Cook until the onion is translucent, for about 2 minutes.

5. Add the can of diced tomatoes, cumin, salt, and black pepper to the skillet. Stir together and bring to a boil, then reduce heat to low and let it simmer for about 5 minutes.

6. In a different skillet, fry the eggs to your desired level of doneness.

7. Divide the cooked tortilla chips among 4 plates. Pour the tomato sauce over the chips, then place one fried egg on top of each plate. Sprinkle each serving with cotija cheese and chopped cilantro.

8. Serve immediately and enjoy!

Preparation Time 10 min

Cook Time 15 min

Total time 25 min

Nutrition Facts

Calories: 415

Total Fat: 24g

Saturated Fat: 5g

Cholesterol: 192mg

Sodium: 926mg

Total Carbohydrate: 39g

Dietary Fiber: 6g

Sugars: 7g

Protein: 13g

Regional Ingredients Variations of Chilaquiles with Salsa and Fried Egg

Puebla, they may fry corn tortillas and then stuff them with shredded chicken and cotija cheese, roll them up, and then top them with a green salsa made with tomatillos, cilantro, and serrano peppers, then garnish with sliced onion, queso fresco, and fresh cilantro for a dish called "Enchiladas Poblanas".

Durango, they may fry corn tortillas and then dip them in a green salsa made with fresh green chilies, garlic, and cilantro, and then stuff them with diced potatoes and crumbled chorizo, and then garnish with diced avocado, sliced radishes, and cotija cheese for a dish called "Enchiladas Duranguenses".

Guerrero, they may fry corn tortillas and then dip them in a green salsa made with pepitas, serrano peppers, and epazote, and then stuff them with shredded chicken, and then top them with sliced onion, diced tomato, and crumbled queso fresco for a dish called Enchiladas de "Epazote".

Oaxaca, they may fry corn tortillas and then dip them in a green salsa made with hoja santa, avocados, and serrano peppers, and then stuff them with scrambled eggs and diced chorizo, and then top them with sliced radish, fresh cilantro, and crumbled queso fresco for a dish called "Enchiladas Oaxaqueñas".

Jalisco, they may fry corn tortillas and then dip them in a green salsa made with tomatillos and cilantro, and then stuff them with mashed potatoes and grated panela cheese, and then top them with sliced avocado, chopped onion, and fresh cilantro for a dish called "Enchiladas de Papa".

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