Breakfast chilaquiles! Crispy homemade chips tossed in a warm red salsa, topped with chorizo, potatoes, queso fresco, and crema!
If you have never tried breakfast chilaquiles, you don’t know what you are missing. Chilaquiles are homemade corn tortilla chips tossed in a warm salsa, then topped with crumbled queso fresco, Mexican crema, and thin-sliced onions. That is a simple way of serving chilaquiles any time of the day. In this recipe, I will share with you a deluxe version of breakfast chilaquiles! Not only is there a warm homemade red salsa, but I am serving these chilaquiles with chorizo and potatoes. And to make this meal complete, I topped them with a sunny-side-up egg. Dig in!
- FOR THE SALSA
- 4ROMA TOMATOES
- 2TOMATILLOS HUSK REMOVED AND WASHED
- 4GUAJILLO PEPPERS STEMS AND SEEDS REMOVED
- 6-8CHILES DE ÁRBOL STEMS REMOVED
- 1/4WHITE ONION
- 1-2CLOVES OF GARLIC
- 1CUP COOKING WATER FROM TOMATOES
- SALT TO TASTE
- YOU WILL ALSO NEED
- 1MEDIUM RUSSET POTATO PEELED AND DICED
- SALT AND PEPPER TO TASTE
- 8OUNCES MEXICAN-STYLE CHORIZO
- 16 CORN TORTILLAS CUT EACH TORTILLA INTO 6 WEDGES
- 2CUPS CORN OIL better with LARD
- 1CUP CRUMBLED QUESO FRESCO
- 1CUP MEXICAN CREMA
- 4LARGE EGGS COOKED SUNNY SIDE UP
- 1/3CUP THIN SLICED FRESH OR PICKLED ONIONS FOR GARNISH
- 1-2THIN SLICED JALAPEÑO OR FRESNO PEPPERS FOR GARNISH
- In a saucepan, add the tomatoes, tomatillos, guajillos, chile de arbol, onion and garlic. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes. Using a slotted spoon, transfer the salsa ingredients to the blender. Add 1 cup of cooking water and salt to taste. Blend on high for 1 minute. Taste for salt and blend for another 30-45 seconds. Set aside.
- While the salsa ingredients are cooking, in skillet, preheat 2 tablespoons of oil to medium heat. Add the diced potatoes and spread out evenly. Season lightly with salt and pepper. Cover skillet with lid and continue cooking the potatoes for 20 minutes, stirring now and then. Once potatoes are fork tender, move them to one side of the skillet. On the other side, add the chorizo and cook for 6-7 minutes, crumbling with spoon as it cooks. Mix the potatoes and chorizo together. Cover and remove from heat.
- In another saucepan, preheat the 2 cups of oil to medium heat for 7-10 minutes or until temperature reaches 350ºF. Fry the tortilla wedges in batches until very crispy and light golden brown in color. Transfer to a plate or baking sheet lined with paper towels. Season lightly with salt as they come out of the hot oil.
- In a skillet, preheat 2 tablespoons of oil to medium heat for a few minutes. Pour in the salsa from the blender. Reduce heat and continue simmering for 8-10 minutes. Reserve 1/2-3/4 cup of this salsa in a bowl.
- To the remaining salsa, fold in the crispy chips until evenly coated. Divide the chilaquiles onto four plates. Top with chorizo and potatoes. Garnish with queso fresco, crema, onions, sliced jalapeños and egg. Spoon on a little of the reserved salsa onto egg. Serve right away with a side of your favorite refried beans.
A thick homemade tortilla chip is the key to a good plate of chilaquiles. If you prefer a crispy plate of chilaquiles, instead of tossing the chips in salsa, place chips onto plate and ladle the warm salsa on top. Garnish as desired.
The Mazatlan Post