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Chilaquiles For Breakfast

by Katy Peetz
breakfastMexican
Source: http://www.tastingtable.com/cook/national/how-to-make-chilaquiles-mexican-recipes-homemade-tortilla-chips?utm_campaign=trueAnthem&utm_content=5687d45e04d301201ec33d01&utm_medium=social&utm_source=twitter

Ingredients

produce
  • salsa(for rojo)
  • tomatillo-based salsa(for verde)
  • avocado
  • chipotle in adobo
  • ancho pepper(dried)
  • onion(diced)
  • garlic
protein
  • salt-cured steak(salt-cured)
  • fried egg(fried)
  • chorizo
  • black beans
  • shredded chicken(shredded)
dairy
  • mozzarella(shredded)
  • queso fresco
grain
  • tortillas(stale)
pantry staple
  • oil(for frying)

Instructions

  1. Cut stale tortillas into small squares.
  2. Fry the tortilla squares in oil until they are crispy. Do not salt them.
  3. Prepare your sauce: For rojo, use chipotle in adobo and dried ancho pepper. For verde, use a tomatillo-based salsa.
  4. Toss the fried tortilla chips in the sauce until they are well coated but not soggy.
  5. Top the coated chips with your choice of toppings: chorizo, avocado, queso fresco, black beans, shredded chicken, or salt-cured steak.
  6. Finish with a fried egg on top.

My notes

For the best texture, make your own chips and avoid oversoaking them in the sauce. Be creative with toppings, using leftovers you have on hand.