Chilaquiles Mexican Breakfast Chilaquiles Desayuno Mexicano Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
• Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
• Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

Steps:

• 1. The night before cut your tortillas in strips and leave to dry out. The next morning on a large tray spread a little olive oil and put the tomatos and the jalapeno and quarted onions spread apart. Pour a little more olive oil over them all and put under the broiler to roast for about 4 minutes pull out and turn over and return to broiler. You are looking to get a light char on your veggies. Keep turning after a few minutes. Not to charred. Just a light char all over them. Remove from the broiler and set veggies aside.
• 2. Next heat your 2 cups oil in a large heavy skillet like a cast iron skillet and fry your tortilla strips until crisp do in batches until they are all fried nice and crisp. They should be fried golden Do not over fry you have to watch them they can burn very easy. Take them out and place on a tray that is lined with paper towels. Set aside.
• 3. Now take your fresh mashed garlic, diced chipotles optional, & roasted veggies and chicken broth put into the blender and process on high until all is a liquid.
• 4. Now in a another skillet heat the 1/4 cup oil until shimmering (Hot) add 1/4 of an onion sliced saute quick for 1/2 minute then pour in the sauce from the blender over the onion. Add the seasonings salt, pepper, oregano, cumin powder. Now add the cooked fried and drained chorizo. (Chorizo is optional) Stir well and cover lower the heat to medium and simmer for 10/15 minutes. Last uncover the sauce add the cup of crema Mexicana or creme fraiche mix well cover and simmer 5 more minutes. After five minutes remove from the heat.
• 5. Now in a very large pan such as a lasagna pan add all the crispy tortilla strips, ladle all of the sauce over the the tortilla strips coating them all very well. Sprinkle the queso fresco all over the torilla strips and then sprinkle again with the grated Oaxaca cheese or mozzarella cheese. Put into the oven for 5 minutes until the cheese melts.
• 6. To serve put a nice helping of the chilaquiles on a plate put a teaspoon of diced sweet onion over the chilaquiles & top with a little diced cilantro and a few toasted sesame seeds. Accompany with a fried sunnyside-up egg on the side with a nice helping of refried pinto beans. Accompany with Pico de gallo to serve on top of everything. See my recipe. You can also have nice hot tortillas to accompany your chilaquiles breakfast. Pass the hot Mexican coffee Enjoy
• 7. For the Pico de Gallo, mix all of the diced veggies in a bowl add the lime juice and seasonings mix well and serve on top of the chilaquiles. Enjoy
• 8. I will post my picture of this Chilaquiles dish this evening, I am going to make this for supper tonight. It really is a breakfast dish but I make it when ever I am craving it. You can find my recipe for re-fried pinto beans. I have it posted in my directory. Note: No Crema Mexicana, Substitute: Mix 1/2 cup sour cream with a 1/2 half cup whipping cream. Mix well and use in place of Crema Mexicana.

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.