Chilaquiles

Breakfast, Dinner

Chilaquiles | www.acozykitchen.com

The question of today is: why has it taken me so long to make chilaquiles? Seriously, I’m sort of shocked this is the first time I’m posting about them because they might be one of my favorite breakfast dishes EVER.

I’m pretty sure they fall into my ‘favorites’ category because they’re so nimble; they’re great for breakfast, lunch or dinner. Since I am so passionate about them, this means I’m also bratty about them.

I like chilaquiles with a bit of beer simmered in. I like them to have a bit of spice. I like there to be cheese, but not too much cheese. And I love the wedges of tortillas to be freshly fried, preferably a tad bit over. This means that when they’re topped with a bunch of sauce, they still have a bit of crunch to them.

This isn’t the right way, it’s just sort of my way.

For this recipe of my beloved Chilaquiles, I teamed up with Mi Rancho tortillas. These tortillas are made with non-gmo corn, yay! And the taco sliders (along with their other products) can be found at stores like Whole Foods or Gelson’s. I really love them.

Chilaquiles | www.acozykitchen.com

Chilaquiles | www.acozykitchen.com

The thing I love most about these chilaquiles is the beer, yes, but also the garnishes. The thinly sliced spicy radishes and jalapeños, the little cilantro leaves and the eggs! The fried eggs are the best. The runny yolk all mixed in with the crunchy tortilla chips and spicy tomato sauce is my favorite thing in the entire world.

I love breakfast. Especially when I can eat it whenever.

Chilaquiles | www.acozykitchen.com

Chilaquiles | www.acozykitchen.com

Chilaquiles | www.acozykitchen.com

Chilaquiles

Print
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 pasilla chile, charred and scraped
  • 1 15-ounce can of tomatoes
  • 3 dashes of hot sauce
  • 1 shallot, minced
  • 1 1/2 tablespoons of tomato paste
  • 1/2 cup beer
  • Salt
  • Pepper
  • 1/4 cup vegetable oil
  • 10 Mi Rancho Organic Corn Taco Sliders, cut into triangles
  • 3/4 cup shredded medium sharp cheddar cheese
  • 2 large eggs
  • 1 radish, thinly sliced
  • 1 jalapeño, thinly sliced
  • Handful of cilantro leaves

Directions

  • Place the pasilla chile on the grates of a gas range. Turn the flame to medium and char the pasilla chile, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the pasilla chile, removing the seeds and thick membrane.
  • To the blender, add the diced up pasilla chile, canned tomatoes and hot sauce; pulse until smooth.
  • In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Pour in the tomato sauce, tomato paste, beer and a pinch of salt and pepper. Simmer, uncovered, until reduced by nearly half, about 10 minutes. Stir it frequently to avoid any scorching business that might happen on the bottom of the pan. Also, you know, play with the heat a bit, if you need to.
  • While the sauce is reducing, let’s fry up the tortillas! To a medium skillet or cast iron skillet, heat 1/4 cup vegetable oil over medium high heat. When the oil glistens, add the tortilla triangles and fry until crispy, about 1 minute, flipping them at the 30 second-mark. Drain the tortilla chips on a few sheets of paper towels. Repeat the frying process until you’ve worked your way through all of the chips. Just a side note: I like my chilaquiles to have some texture so I overcooked my chips by a hair. Like, they were browned a bit. This resulted in the final chilaquiles having good texture.
  • Preheat the broiler. Give the tomato sauce a taste and adjust the salt and pepper according to taste. To a medium baking dish, arrange a thin layer of tortilla chips. Top with half of the tomato sauce and half of the shredded cheese. Add the remaining chips, cheese and tomato sauce. Transfer to the broiler for about 5 minutes, until cheese is melty. Be sure to keep an eye on it; it can get burnt pretty easily!
  • While the chilaquiles are in the broiler, fry up the two eggs in a small skillet. Arrange the two fried eggs atop the chilaquiles; garnish with cilantro leaves, sliced radishes, jalapeño and wedges of lime.

(This post is sponsored by Mi Rancho Tortillas. Thank you for supporting the sponsors that keep A Cozy Kitchen Cozy!)

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20 Comments

  • Reply Chilaquiles - The Recipe Daily September 5, 2014 at 12:17 am

    […] (Read more… ) […]

  • Reply ileana September 5, 2014 at 5:01 am

    I just made chilaquiles recently. Gosh they are so perfect! I will also eat them any time of day. 🙂

  • Reply joanna September 5, 2014 at 6:11 am

    YESSSS!!!!!

  • Reply kristin September 5, 2014 at 8:05 am

    i’ve never made them either but they look amazing!

  • Reply Allie || 6000 miles to home September 5, 2014 at 9:13 am

    ooooh, a recipe I haven’t ever seen before! love to see something new. mouth is watering.
    http://6000milestohome.blogspot.com

  • Reply Kate September 5, 2014 at 10:48 am

    These chilaquiles look epic, Adrianna! I’ve been wondering how to make them myself—can’t wait to try them.

  • Reply Living The Sweet Life September 5, 2014 at 11:16 am

    It was your picture on twitter that first drew me in … OMG – I’m glad I came – YUM! YUM! YUM!

  • Reply Millie l Add A Little September 5, 2014 at 11:32 am

    This looks totally amazing! Love breakfast for dinner, so I know whats going on the weekly schedule 🙂

  • Reply Christina @ but i'm hungry September 5, 2014 at 12:18 pm

    Chilaquiles are one of my favorite things, too! I’ve never thought of using beer, though… kind of genius!

  • Reply Nicole September 5, 2014 at 12:27 pm

    Ok. I always confused migas with chilaquiles and vice versa. Like, it’s a legit debate amongst Texans. All I know is, either dish is an AMAZING hangover food. Just…FYI. 😉

  • Reply todd wagner September 5, 2014 at 3:33 pm

    Best. Breakfast. EVER. That is all…

  • Reply Michelle September 5, 2014 at 8:39 pm

    Looooooove these! Radishes are my favorite garnish too. Just ate up a batch of mole chilaquiles the other day. Divine!

  • Reply Thea @ Baking Magique September 6, 2014 at 9:16 am

    I’ve never heard of this before but it sounds amazing!

  • Reply Francesca September 8, 2014 at 2:55 am

    I love that you charred the chilis before hand. smart lady is smart.

  • Reply Crystal September 8, 2014 at 11:28 pm

    This looks delicious. I am so going to make this but before I do I had a question. I dont use beer or any kind of alcohol in my food. I was if I can just leave it out or if I need to sub it with something; if so do you have any recommendations. Thank you for your time.

  • Reply Christy September 12, 2014 at 1:22 pm

    I’m totally a salsa verde girl when it comes to Chilaquiles. But, I will give these a whirl. They look riquisimos!

  • Reply Friday Favorites September 26, 2014 at 2:58 pm

    […] Chilaquiles!! Any dish with eggs on top is a good idea. […]

  • Reply Regina October 18, 2014 at 1:58 pm

    Your photos are so beautiful!

  • Reply Body by Pizza | A Streetcar Named DEVOUR November 13, 2014 at 12:33 pm

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