Chilaquiles are my favorite Mexican-style breakfast food. It's not something you might order at a restaurant if you go simply by the description - "crispy tortillas made soggy in a tomato and chile pepper sauce and served with a fried egg on top". Soggy tortillas? Um, what?
Sounds weird - tastes delicious. And if you're one of those people who like savory rather than sweet breakfasts, this is a great and simple addition to your repertoire. The corn tortillas soak up the sauce without falling completely apart, offering a nice mouthfeel and lots of flavor.
I've seen tomatilla green sauce variations on this recipe. I'm not a fan of them, but I can see how some might prefer it to this red sauce version. If you want a little more substance, you could add roasted vegetables, breakfast sausage, chorizo, shredded chicken, or other things to the recipe.
The Redhead felt these were somewhat too spicy. I thought they could have been spicier. If you like hot food, amp it up with an extra pepper, or if you are spice-averse, cut it back a bit. The use of chipotle chiles here is not stricty authentic, but as you might know if you've read this blog before, I like the heat and smoky flavor they bring to the dish.
10 medium corn tortillas
1 tablespoon vegetable oil
pinch of salt
24 oz can whole pomodoro tomatoes, chopped well
1 medium onion, diced 1/2" pieces
2 chipotle chiles in adobo sauce, minced
2 cloves garlic, minced
1 tablespoon adobo sauce
2 teaspoon cumin
1/2 teaspoon salt
1 teaspoon oregano (pref. Mexican oregano)
1 tablespoon butter
Preheat the oven to 425 F.
Cut the tortillas into either 1/2" strips or into 8 wedges per tortilla. Toss in a bowl with a tablespoon of oil to coat the chips. Toss very well. Spread the pieces out on a cookie sheet and bake in the oven until they crisp up. TO be honest, I didn't really time this part, but I'd guess for 20 minutes or so. Check after 15 and every 5 minutes, tossing the chips to ensure they crisp evenly. Remove once crisp and dust with a pinch of salt while hot. Set aside.
Add all the sauce ingredients together in a medium saucepan, stirring well. Sautee for 10 minutes until the flavors have combined together. Remove from heat. Blend the sauce with an immersion blender carefully. Return to heat.
Add the crisped chips to the sauce and stir to coat all the chips. Put a tightly fitting lid on top of the pan and heat on medium-low for five - ten minutes.
Meanwhile, melt the butter in a skillet and fry two eggs over medium heat.
Serve half the chilaquiles (the tortillas which have soaked up almost all the sauce) with a fried egg on top. Garnish with a dollop of sour cream and cilantro.
Sharp eyed readers will notice in the photo above that's parsley and not cilantro on top of that dish. Well, that's what happens when you try to cook first thing in the morning. Don't make the same mistake.