We’ve long been fans of Mexican food in our house—I guess it comes with the territory when you’re born and raised in California. Even though I now live in Washington state, I feel fortunate that there are a number of excellent authentic Mexican restaurants up here to enjoy. They not only provide amazingly good food but also an amount of inspiration.
My usual homemade south-of-the-border breakfast tends to be chorizo and eggs, just because it’s so easy, though occasionally, I deviate. My favorite deviation is chilaquiles. As much as I love crispy tortilla chips, there is something to be said for eating them soggy with sauce and coated with a slightly runny egg yolk.
Making the sauce is easy, and you can garnish the dish as your heart desires.
Chilaquiles
Serves 2—multiply for more servings
For the Chips
- ¼ cup avocado oil
- 6 corn tortillas, cut into 6-8 wedges each
- salt
For the Salsa Roja
- 2 large Roma Tomatoes
- ½ white onion, chopped
- 1 jalapeño pepper, sliced
- 1 clove garlic
- ¾ cup chicken or veggie broth, divided
- 1 tsp vegetable oil
- Kosher salt
For Serving
- Fried eggs
- Sliced avocado or guacamole
- Crema or sour cream
- Fresh salsa or pico de gallo
- Radishes
- Fresh cilantro
- Hot sauce
Cook the tortilla chips first:
Heat the oil in a large skillet over medium-high heat until shimmering. Fry the tortilla pieces in a single layer until golden brown and crispy, flipping once for even cooking. Drain on paper toweling and sprinkle with salt to taste. Repeat the process with the remaining pieces as needed, adding more oil if necessary. Set aside. Wipe out the skillet for later use.
Place the tomatoes, garlic, onion, jalapeño, and broth in a blender or food processor and blitz until smooth. Heat the tablespoon of oil in the skillet over medium-high heat and add the salsa. Cook and stir the mixture until it thickens slightly, adding additional broth if needed. Taste and season if needed.
Stir in the tortilla chips to coat them, cooking until heated through. Taste again; season if necessary.
Serve warm, dividing onto plates and adding fried eggs, avocado, pico de gallo, etc., as desired.
