Chilaquiles
Crispy tortilla chips simmered briefly in salsa until just softened, topped with egg, cheese, and natilla. The ultimate use for day-old tortillas — pure Tico-pantry breakfast.
Ingredients
- 8 corn tortillas (cut and fried, or chips)
- 3 tomatoes
- 1 onion
- 2 chiles
- 2 clovesgarlic
- 4 eggs
- 1/2 cupfresh cheese (crumbled)
- 1/4 cupnatilla
- 1/4 cupcilantro
Instructions
- 1
Make the salsa: blend the tomato, onion, chile, and garlic, then simmer in a little oil until slightly thickened and seasoned.
- 2
Fry or scramble the eggs to your liking and set aside.
- 3
Fold the tortilla chips into the warm salsa and toss just until they start to soften but still have bite — don't let them go soggy.
- 4
Top with the eggs, crumbled cheese, natilla, and cilantro. Serve immediately.
Notes
Timing is everything: serve the second the chips are coated or they turn to mush. A brilliant way to rescue stale tortillas. Use red or green salsa. Photo: Adobe Stock (#473915010), licensed.
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Mexican Brunch
A lazy weekend brunch where one sauce does double duty. Make the salsa roja first — it is the simmering bath for the chilaquiles, so the chips go in only at the very end to stay just-softened, never soggy. Char the corn for the esquites while the salsa cooks. Top the chilaquiles with egg and cheese and serve everything at once, hot. Tepache ferments 2-3 days at room temperature — start it a few days ahead of brunch.
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