WEEKDAYS 1e|12c|p

Chilaquiles

602 Chilaquiles
Tortillas, eggs, and salsa...what else could you want for a fantastic Mexican inspired breakfast?!?
skill level
Moderate
time
Over 120min
servings
10
cost
$
Contributed by :
Tortillas, eggs, and salsa...what else could you want for a fantastic Mexican inspired breakfast?!?
share
ingredients
  • Tomatillo Sauce
  • 8 Tomatillos (husked; washed & halved)
  • 1  large Red Onion (peeled & sliced)
  • 4 Cloves Garlic (peeled & smashed)
  • 1 Jalapeno (split lengthwise)
  • Olive Oil
  • Salt
  • 4 Blue Corn Tortillas (cut into strips)
  • 2 teaspoons Chipotles in Adobo (pureed)
  • 2 1/2 tablespoons FreshLlime Juice
  • 1 1/4 cups Chicken Stock
  • 1/2 cup Cilantro Leaves (roughly chopped)
  •   
  • Scrambled Eggs
  • 1 tablespoon Unsalted butter
  • 8 large Eggs
  • 2 tablespoons Queso Fresco
  • Salt
  • Freshly Ground Black Pepper
  •   
  • Garnish
  • 2 cups Vegetable Oil
  • 8 Whole 6" Blue Corn Tortillas
  • Picked Cilantro
  • Cotija Cheese
  • thinly sliced Radish
  • thinly sliced Jalapeno
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat your oven to 500°F.
  • 2
    8 Tomatillos (husked; washed & halved)
    1  large Red Onion (peeled & sliced)
    4 Cloves Garlic (peeled & smashed)
    1 Jalapeno (split lengthwise)
    Olive Oil
    For the Tomatillo Sauce: On a sheet tray, spread out the Tomatillos, Onion, Garlic and Jalapenos in an even layer. Drizzle with Olive Oil then place in the oven to roast for about 20 minutes. After 20 minutes, the vegetables will soften and begin to give up their juices and caramelize. Remove from the oven and set aside.
  • 3
    1/4 cup Olive Oil
    4 Blue Corn Tortillas (cut into strips)
    After the Tomatillo mixture comes out of the oven, heat a sauté pan over medium heat. When the pan is hot, add 1/4 cup of Olive Oil to the pan along with the Tortilla strips. Cook, stirring occasionally until the Tortillas begin to brown and crisp. After the Tortillas are crisp, drain on paper towels.
  • 4
    roasted Tomatillo mixture
    2 teaspoons Chipotles in Adobo (pureed)
    2 1/2 tablespoons Fresh Lime Juice
    1 1/4 cups Chicken Stock
    1/2 cup Cilantro Leaves (roughly chopped)
    1/4 cup Olive Oil
    In a blender, combine the roasted Tomatillo mixture along with any pan juices, the Chipotle puree, Lime Juice, Chicken Stock, Cilantro and puree until relatively smooth. Add an additional 1/4 cup of Olive Oil as you puree to loosen it up a bit. Keep Chicken Stock on hand to thin the sauce as needed. Pour in to a small sauce pot to keep warm while you finish the rest of the dish.
  • 5
    Vegetable Oil
    8 Whole 6" Blue Corn Tortillas
    Salt
    For the Fried Whole Tortillas: Place the Vegetable Oil in a sauce pot over medium heat and bring it to about 350°F. Drop your whole Tortillas in 1 or 2 at a time, being careful not to overcrowd and bring the temperature of the Oil down. Fry on both sides until light golden brown and crisp then remove to a platter lined with paper towels to drain and lightly season with Salt. Repeat until all of your Tortillas are fried then set aside.
  • 6
    1 tablespoon Unsalted Butter
    8 large Eggs
    2 tablespoons Queso Fresco
    Salt
    Freshly Ground Black Pepper
    For the Scrambled Eggs: Place a sauté pan over medium heat. In the meantime, scramble your Eggs in a bowl until completely combined. Whisk in the Queso Fresco. When the pan is hot, add the Butter and swirl it around as it melts to coat the pan. Pour in your Eggs and continue to scramble them in the pan so you have small curds. Season with Salt and Freshly Ground Black Pepper and cook until desired doneness.
  • 7
    fried Whole Tortillas
    Picked Cilantro
    Cotija Cheese
    thinly sliced Radish
    thinly sliced Jalapeno
    To Assemble: Place 1 Whole Crispy Tortilla on a plate. Spoon a little of the Tomatillo sauce over the top so the Tortilla starts to soften. Add some of the scrambled Eggs followed by a sprinkle of Cotija Cheese and a few sprigs of Cilantro. Add some more sauce over the top if you prefer. Serve with additional garnishes like thinly sliced Radish and Jalapeno.

    Helpdul Tips:
    1. Michael likes to crisp some tortillas by cooking in oil to add some texture to the dish.
    2. Be sure not to over scramble the eggs once the queso fresco has been added.

 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes