Tortilla chips coated in warm red chile sauce and served with your breakfast eggs of choice. Garnished with fresh cheese, cilantro, avocado, and/or fresh onions, this recipe makes a filling dish worthy to be on any comfort food list.
- Place red chile sauce and tomato sauce into a 12-inch skillet and briefly whisk together. Cover the sauce and set over medium heat. When red chile sauce reaches a light simmer, remove from heat.
- While waiting for the sauce to heat, set a separate nonstick skillet over medium-high heat and when it reaches temperature, cook the eggs however you desire, (scrambled, sunny-side up, over easy, etc) seasoning with salt and pepper if desired.
- Remove the lid to the red chile sauce and add the tortilla chips, stirring to coat. Divide the coated chips onto 4 plates and top each with an egg, cheese, and other toppings of your choice and serve immediately.
If you have stale corn tortillas you’d like to cut into wedges and fry to use in this recipe go for it. Just plan on an extra 15 minutes or so to get them all fried. And be sure that you lightly sprinkle salt on the chips immediately after removing them from the frying oil.
Meats such as carnitas, chorizo, shredded chicken and Al Pastor make fabulous optional toppings for chilaquiles as well.
Want to make this recipe taste like famous Cocina 35 chilaquiles? Ladel some warmed seasoned cooked pinto beans onto the plate first, then top with the chilaquiles recipe above, followed by a helping of carnitas, a few squirts of oaxaquena cream (essential and found by the mexican cream and cheese aisle), and crumbled cotija cheese.