Mexican Breakfast Chilaquiles

During a culinary adventure through Mexico City, I discovered chilaquiles at a tiny neighborhood café. The owner explained that this breakfast dish was traditionally made with day-old tortillas – a brilliant way to transform leftovers into something magnificent through the alchemy of good salsa and a few fresh garnishes.

This recipe captures that sustainable spirit, creating a breakfast that’s simultaneously crispy, saucy, and fresh. The beauty of chilaquiles lies in their versatility – they can be made with red or green salsa and customized with various toppings. In Mexico, they’re known as the perfect hangover cure, but I find they’re equally delicious as a weekend family breakfast or quick dinner on busy weeknights.

Ingredients:

• 8 corn tortillas, cut into triangles (or 6 cups tortilla chips)
• 1/4 cup vegetable oil (if frying fresh tortillas)
• 2 cups salsa verde (store-bought or homemade)
• 1/4 cup chicken broth or water
• 4 eggs
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled queso fresco or cotija cheese
• 1/4 cup Mexican crema or sour cream
• 1/4 cup cilantro leaves
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1 jalapeño, thinly sliced (optional)
• Refried beans, for serving (optional)

Instructions:

1. If using fresh tortillas, heat oil in a large skillet over medium-high heat
2. Fry tortilla triangles in batches until crisp, about 2-3 minutes, then drain on paper towels
3. Pour out all but 1 tablespoon of oil from the skillet
4. Add salsa verde and chicken broth to the skillet, bringing to a simmer
5. Reduce heat to medium-low and simmer for 2-3 minutes
6. Gently add tortilla chips to the skillet, folding to coat with sauce
7. Cook until chips slightly soften but still maintain some texture, about 2-3 minutes
8. Meanwhile, fry eggs in a separate pan to your preference (sunny-side up is traditional)
9. Divide chilaquiles between plates and top each serving with a fried egg
10. Garnish with red onion, queso fresco, crema, cilantro, avocado, and jalapeño
11. Serve immediately with lime wedges and refried beans on the side

Note: The texture of chilaquiles is a personal preference – some like them crispier, while others prefer them more softened in the sauce. Adjust the simmering time accordingly. For a heartier version, add shredded chicken or chorizo to the salsa before adding the chips. Green salsa (salsa verde) is used here, but red salsa works equally well for a different flavor profile.