Chilaquiles (Mexico)

(4 servings)

  • 6 corn tortillas - cut into wedges
  • 4 large eggs
  • 1 cup cheddar cheese - shredded
  • 1/4 cup onion - diced
  • 1 Tablespoon jalapeno - finely chopped
  • 1 Tablespoon cilantro plus additional teaspoon cilantro for garnish - chopped
  • 2 teaspoons vegetable oil
  • 1 pinch salt
  • 1 pinch pepper

  • For Sauce:
  • 2 cups diced tomatoes with juice
  • 1/2 cup chicken stock
  • 1/4 cup onion - diced
  • 1/8 cup jalapeno - finely chopped
  • 2 clove garlic - minced
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 pinch salt
  • 1 pinch pepper
To make the sauce:

Heat vegetable oil in a large sauce pan or deep skillet over medium heat. Add onions and cook for 5 minutes unil tender and translucent. Stir in jalapeno, garlic and spices.

Saute for for 10 more minutes. Add tomatos and chicken stock. Stirring often, bring mixture to a low rolling boil for one minute. Reduce heat and simmer for 30 minutes over low heat. Remove sauce from heat and allow it cool. Puree mixture in a blender until smooth. Set aside.

To make the chilaquiles:

Preheat oven to 350 degrees.

Place tortilla wedges flat on a baking sheet and bake for 2 minutes - just long enough to dry them out. Remove from oven and set aside. Leave oven heat at 350 degrees.

In a large OVEN-SAFE skillet over medium heat, heat vegetable oil. Add onions and cook for 5 minutes until tender and translucent. Stir in jalapeno and cilantro. Saute for an additional 3 minutes. Add sauce as prepared above and bring to a simmer. Add the tortilla wedges to sauce and stir until well coated.

Remove from heat and sprinkle evenly with cheese. Cover with aluminum foil and bake for 30 minutes.

Towards the end of the baking time, fry or poach each egg to personal taste.

To serve, distribute the chilaquiles evenly among four plates. Top each serving with an egg. Add salt and pepper to taste and garnish with a little chopped cilantro.

There's a lot of work involved with this recipe, but it's worth it if you're hankering for an authentic Mexican breakfast.

Mr Breakfast would like to thank CornFlake for this recipe.

Recipe number 1749. Submitted 5/24/2006.