Chilaquiles With Andrea Mares
Chilaquiles with Andrea Mares is a traditional Mexican breakfast dish, made with crispy tortilla chips, tangy tomatillo sauce, and topped with queso fresco and avocado.
Instructions
- 1
In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
- 2
Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
- 3
Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
- 4
Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
- 5
Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
- 6
Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
- 7
Serve immediately.
- 8
Enjoy!
Recipe from tasty.co
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Ingredients (15)
- •3 guajillo chiles, stems removed and seeded
- •2 ancho chilies, stems removed and seeded
- •3 chiles de árbol, stems removed and seeded
- •1 tomato, halved
- •3 cups water
- •½ onion, chopped
- •3 cloves garlic
- •salt, to taste
- •16 corn tortillas, cut into triangles
- •canola oil, for frying
- •4 large eggs
- •½ cup queso fresco, crumbled, for serving
- •¼ cup red onion, diced, for serving
- •1 avocado, sliced, for serving
- •2 tablespoons fresh cilantro, chopped, for serving