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Baked Mexican Chilaquiles

It really is a shame that many people’s knowledge of Mexican food begins and ends with sandwiches. Burritos, tacos and the like are certainly classics in their own right, but there are a lot of other great dishes which Mexican cuisine offers, and this includes breakfast dishes. Many people cannot name any Mexican breakfast dishes or might only know about huevos rancheros, but these Mexican chilaquiles are well worth sampling.

Chilaquiles are a classic weekend breakfast dish. This is a filling meal to start off the day without being too heavy – just the thing for the morning after a night out. Chilaquiles have a reputation for being a hangover cure, but even teetotalers will find plenty to love about this breakfast dish. In Mexico, chilaquiles are often made with chicken or pork, though this can easily be omitted and most taquerias and Mexican restaurants offer a meat-free version.

With a base of fried tortilla strips (tortilla chips may be substituted as a time-saving measure) and a spicy tomato sauce, this dish is customarily served with fried or scrambled eggs on top – it’s a match made in heaven. This dish is also excellent with mole poblano sauce instead of tomato sauce.

This is an eye-catching dish which would be instantly recognizable to any Mexican or Mexican food buff. Doesn’t it look delicious? Blending a range of textures from the smooth and soft to the hard and crispy, as well as flavors from creamy to spicy, this is sure to give your palate a real workout and an authentic south of the border eating experience, as all those wonderful flavors come together in the mouth and offer what the best Mexican food does – not only a range of flavors but also something that is perfectly seasoned, perfectly satisfying, and offering a really fresh taste which everyone is going to love. Whether you indulge in this for your breakfast, brunch or even lunch, you are sure to find it supremely satisfying. No wonder chilaquiles are a Mexican favorite.

Chilaquiles Recipe
Summary: Chilaquiles are a typical Mexican breakfast dish made with tortillas, chilies, cheese, tomatoes, and more. If you are in the mood for a filling breakfast, definitely choose chilaquiles.
Author:
Cuisine: Mexican
Recipe type: Breakfast
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 corn tortillas, cut into strips and fried (or the equivalent amount of tortilla chips – preferably unsalted)
  • 1 large yellow onion, minced
  • 2 cloves garlic, minced
  • 6 large or 10 small tomatoes, diced finely or crushed
  • 2 Serrano peppers, minced (you may use more or less to taste)
  • 1 tsp finely chopped epazote (oregano may be substituted, or you may use both)
  • Black pepper, to taste
  • ½ lb Oaxaca cheese (Munster may be substituted if Oaxaca cheese is unavailable)
  • ½ lb Manchego cheese (sharp Cheddar may be substituted if unavailable)
  • 1 tbsp olive or canola oil
  • 8 eggs
  • 4 tbsps sour cream (optional)
  • 4 cilantro sprigs, for garnish
Instructions
  1. We will assume that you have already fried your tortilla strips or are using chips instead – you can make these ahead of time if desired.
  2. Heat the oil to medium heat in a skillet while you mince the garlic, onion, and dice or crush the tomatoes.
  3. Sautee the onions, Serrano peppers and garlic until just turning translucent, about 2 minutes and add the tomatoes, black pepper and half of the cilantro.
  4. Reduce heat and simmer for 20 minutes or until the tomatoes have broken down into a sauce.
  5. Turn your oven to 375 degrees and allow to heat while you shred the cheese; mix both cheeses together.
  6. Place your fried tortillas or chips in a 9-inch baking pan and add ½ of the cheese, then pour the sauce over this and top with the remainder of the cheese.
  7. Bake for 20-25 minutes or until the cheese is browned and bubbling.
  8. When the chilaquiles are about ready to come out of the oven, it is time to make the eggs.
  9. Allow for two per diner – you can scramble the eggs if you are pressed for time or serve them over medium as is usually done in Mexico.
  10. Place some two eggs on the plate and top with the chilaquiles on each plate.
  11. Now add sour cream (if liked) and the cilantro as a garnish.
  12. Serve at once with hot sauce on the side and plenty of Mexican coffee, then prepare to receive the compliments of the entire table!

Photo Description:

The green, gold and red colors make this chilaquiles recipe look really appealing and this appetizing dish is just the thing for a weekend breakfast. Onion, cheese, tomato, and eggs are just some of the ingredients in this chilaquiles recipe, which make it satisfying and hearty. Epazote or oregano, garlic and chili peppers give this recipe plenty of flavor and this is a great brunch or breakfast, served with a big mug of steaming coffee. If you have a hangover when you start eating this, you will be feeling great and re-energized afterwards for sure.

Picture, recipes and/or content upgraded and edited: 03-31-16
 


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Christine Szalay-Kudra

Hi, I'm Christine, and I'm pleased to welcome you to AmazingMexicanRecipes.com. I have endeavored to gather as many delicious South of the border recipes here for you, including Mexican-inspired as well as traditional Mexican, and also some Tex-Mex and Mexican fusion dishes. Food is very important to our family's lives and Mexican food is certainly a favorite around here.

We have everything from appetizers and snacks to soups, drinks, entrées, and much more. You will find everything from mild dishes to super-spicy ones, simple recipes based on fresh ingredients up to more complex ones suitable for a dinner party.

Home cooks just starting out with Mexican cooking tend to be surprised how much of the emphasis is placed on using fresh ingredients and aromatic herbs and spices. Forget the typical ideas about Mexican food being all beans, cheese and beef (that applies a little more to Tex-Mex), take inspiration from authentic Mexican dishes based on fresh ingredients, and inject all your passion into cooking South of the border food, for perfect results every time.

Thanks for visiting,

Christine