Chilaquiles is an easy dish made from fried tortillas tossed in red or green chile sauce and topped with a fried egg. That’s it! There are toppings involved that are optional for every individual taste. Most recipes add a crumbled cheese such as queso fresco or cotija, cilantro and chopped red onion. Some simmer the tortillas in the sauce which softens the tortillas, however I like the tortillas to have a little bit of texture and crunch. In the past I usually make a red sauce with dried red chiles, a combination of NM Red, Guajillo and Ancho chiles. This time I’m trying something new, a sauce by “The Fresh Chile Co.” which is made from Hatch fresh red chiles. The sauce is a puree of red chiles, garlic, salt, and citrus which makes a beautiful red sauce that is fantastic! If you are looking for a spicy breakfast or brunch, chilaquiles is the perfect choice.
Not all tortillas are alike and fry up differently. For crispy fried tortillas I like Bueno brand which are thin and stone ground. They fry crisp and taste great. You can find them at most grocery stores in New Mexico
Once the tortillas are cut, heat a skillet with enough oil to coat the bottom of the pan over medium high heat. Fry tortillas turning every 30 seconds or so until the entire tortilla is crisp and starting to turn brown.
Here is the sauce “The Fresh Chile Co. Red Chile Sauce” made with fresh red chiles.
Top with the eggs, queso fresco cheese, cilantro and chopped red onions. Additional topping might include sliced radishes, sliced avocado, Mexican crema, it’s whatever sounds good to you.
Order The Fresh Chile Co. Red Chile Sauce
8 Corn Tortillas, cut into fourths
1 cup Red Chile Sauce, I used The Fresh Chile Co. Red Chile Sauce
Toppings: Crumbled Queso Fresco or Cotija Cheese, Chopped Red Onion, Roughly Chopped Cilantro, Sliced Avocado, Sliced Radishes, Mexican Crema or Sour Cream
Vegetable Oil for frying
Heat a skillet over medium high heat with just enough vegetable oil to coat the bottom of the pan. Add a few cut tortillas into the pan making sure that they don’t overlap. Fry until they crisp and begin to turn brown turning often. If the oil becomes too hot, turn the heat down to medium. Cook in batches and place in a bowl lined with paper towels to absorb any excess oil.
Heat the red chile sauce in a small saucepan over medium high heat until it begins to bubble and come to a low boil. Drizzle the sauce over the fried tortilla chips and toss to coat.
Fry eggs in a non-stick skillet over medium heat. Lay the fried eggs over the tortillas and top with your favorite toppings.
Makes 2 servings.