Chilaquiles Traditional Brunch Recipe with Amelia Ceja


Chilaquiles Traditional Brunch Recipe

Ingredients

  • 2 dozen corn tortillas each tortilla cut into 8 wedges
  • 10 beaten eggs
  • corn oil
  • salt to taste
  • 3 lbs tomatoes coarsely chopped
  • 3 jalapeño peppers coarsely chopped
  • 3 minced garsdc cloves
  • 3 tbsps olive oil
  • 1 medium white or yellow onion coarsely chopped
  • Cotija cheese or queso fresco
  • Crema Mexicana or créme fraiche
  • cilantro chopped
  • avocado sliced

For Spicy Tomato Salsa:

Directions

  1. Place coarsely chopped tomatoes and jalapeño peppers into a saucepan then add 2 cups of water and bring to a boil. Simmer for 20 minutes. Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and pulse until blended but not puréed. Then add 2 tbsp of olive oil to a medium hot sauté pan. Add in the coarsely chopped onion and cook for 5 minutes. Add the contents from the blender and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.

For Chilaquiles:

Directions

  1. In a large sauté pan, coat pan generously with corn oil (1/4 inch), heat to medium high to high. When the oil is hot, add 1/2 of the tortillas, and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.
  2. Add 3 tbsp olive oil to pan and bring to medium heat. Add the fried tortillas then pour the beaten eggs over them. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes). Now add in spicy tomato salsa and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes. Serve immediately and garnish with crumbled Cotija cheese or queso fresco, Crema Mexicana or crème fraiche, chopped cilantro and an avocado slice.

A quick and easy recipe for traditional chilaquiles for breakfast or brunch. Amesda Ceja shares her family recipe with a step by step guide.

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