chilaquiles is a dish that was unfamiliar to me until marriage. I was proudly introduced to the dish via TW’s family; specifically, her mother (mi suegra), who would present the dish as a savory breakfast. i’ve found the dish extremely versatile, able to be utilized as both an entree or a component, and very flexible, as the flavors are complemented by a vast array of ingredients. here is one adulterated version I made this past week, as we had a half dozen tortillas that were dry & falling apart.
Magnolia Gardens Chilaquiles
- 8 tortillas, cut into uneven, chip-sized pieces
- 1 cup olive oil
- salt, to taste
- 1/2 tsp. cumin
- 1 tbsp ancho chile powder
- Cholula or other Mexican hot sauce, to taste (I prefer Cholula for this dish due to its sweetness)
- 2-3 serranos, sliced
- 1/4 cup salsa verde
- 2 tbsp. sriracha
- 2 sprigs, epazote
- 4 egg whites or 2 whole eggs
- grated parmesan or cotija cheese. cheddar works as well.
- red onion, diced
- cilantro, chopped
- crema, to taste
- heat 1/2 of oil straight-edged skillet until just before smoking.
- add tortilla slices deliberately, leaving room for each to initially absorb oil. you will still have a layer of tortilla slices. add additional oil to almost submerge tortillas.
- salt to taste. i like them pretty salty, but not quite ‘tortilla chip’ salty.
- add cumin & ancho chile powder.
- add epazote sprigs.
- let tortillas fry in oil until almost browned, just starting to crisp.
- remove tortilla slices and epazote from oil, drain on paper towels.
- drain most of oil from skillet, place back on heat.
- add tortillas back in skillet with a splash of additional olive oil and the serranos.
- add hot sauce to tortillas – I use a pretty large amount, as it more accurately approximates ‘real’ chilaquiles vis-a-vis depth of flavor and kick.
- add salsa verde to tortillas.
- stir consistently on medium heat until mixture thickens. stir slowly as you want to maintain the integrity of the tortillas.
- add eggs to mixture.
- stir until eggs are cooked, leave on low heat for three minutes.
- remove from skillet, spoon on plate.
- top with cheese.
- add cilantro, diced onion, cilantro, crema.
- serve hot and enjoy!