From Too Many Chefs - www.toomanychefs.com

November 21, 2006
Chilaquiles

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.

Chilaquiles

Tortillas
10 medium corn tortillas
1 tablespoon vegetable oil
pinch of salt

Sauce
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
2 eggs

Garnish
cilantro
sour cream

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.

Posted by Barrett in Maryland at November 21, 2006 12:03 AM
Comments

What?

No ice cream on top?

Posted by David on November 22, 2006 at 1:42 AM

Mr. L, if you want to put ice cream on top of your scambled egg and tortillas with tomato and chile sauce, please go right ahead.

I'd suggest a butter brickle for best effect.

Posted by barrett on November 22, 2006 at 7:49 AM

What I want to know - spicy food, ice cream and pickles - is David pregnant?? ; )

Posted by Meg in Paris on November 22, 2006 at 11:52 AM

You guys are killing me today. I'm poking at my healthy oatmeal, but I really want some Chilaquiles.

Posted by Monica on November 24, 2006 at 9:25 AM

It appears you and my husband have more in common than your name and love of spicy Mexican food for breakfast. You're both, apparently, married to redheads.

Posted by KathyF on November 27, 2006 at 2:10 PM

KathyF- and clearly we both have wives with excellent taste!

I don't run into other Barretts very often. That's positively strange!

Posted by barrett on November 27, 2006 at 3:31 PM

I used this recipe this morning. Delicious! Thank you! Almost as good as my huevos rancheros.

Posted by Kitchen Monkey on November 29, 2006 at 7:18 PM

I used this recipe this morning. Delicious! Thank you! Almost as good as my huevos rancheros.

Posted by Kitchen Monkey on November 29, 2006 at 7:19 PM

That looks yummy!

Posted by rachel on November 30, 2006 at 3:54 PM

That looks yummy!

Posted by rachel on November 30, 2006 at 3:57 PM

This meal you have presented made me be inspired and i made it for my class they thought that it was one of the most delicious food they have ever tasted they said they might try doing themselves so now i thank you with a stavi good bye

Posted by Veronica Figueroa on December 5, 2006 at 7:38 PM

This meal you have presented made me be inspired and i made it for my class they thought that it was one of the most delicious food they have ever tasted they said they might try doing themselves so now i thank you with a stavi good bye

Posted by Veronica Figueroa on December 5, 2006 at 7:38 PM

This meal you have presented made me be inspired and i made it for my class they thought that it was one of the most delicious food they have ever tasted they said they might try doing themselves so now i thank you with a stavi good bye

Posted by Veronica Figueroa on December 5, 2006 at 7:38 PM

thank god finally a normal mexican recipe..i was googling for awhile till i found ur recipe...!!!!

imma make it in class!!

Posted by zoie on December 12, 2006 at 4:26 PM

thank god finally a normal mexican recipe..i was googling for awhile till i found ur recipe...!!!!

imma make it in class!!

Posted by zoie on December 12, 2006 at 4:27 PM

thank god finally a normal mexican recipe..i was googling for awhile till i found ur recipe...!!!!

imma make it in class!!

Posted by zoie on December 12, 2006 at 4:27 PM

im ataking a class in culinary and this seems to be a great recipe we run a small restuarant and we serve breakfast and lunch i might tell my teacher to try it then i'll tell you how it goes

Posted by amber on December 13, 2006 at 8:44 AM

I finally made this for breakfast, and it was outstanding. Granted, I had to try a local restaurant's version of it first, for reference, but the homemade ones were quite tasty.

Posted by Ryan on December 17, 2006 at 3:36 PM