“Gourmet Mexican Breakfast: Chilaquiles Con Huevos y Salsa Roja”

Gourmet Chilaquiles Con Huevos Y Salsa Roja is a flavorful and visually stunning Mexican breakfast dish that combines crispy fried tortillas with poached eggs, homemade or store-bought red enchilada sauce, crumbled queso fresco, white onion, and fresh cilantro. This advanced recipe offers a rich sensory experience, perfect for those looking to indulge in authentic Mexican cuisine at home.

🕒 Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes

🍽 Servings: 2

🔥 Difficulty: Advanced

🌎 Cuisine: Mexican

Allergens

Egg, Dairy (queso fresco)

Ingredients

12 corn tortillas, cut into quarters
2 cups red enchilada sauce, homemade or store
bought
4 large eggs
1/2 cup crumbled queso fresco
1/4 cup finely chopped white onion
1/4 cup fresh cilantro leaves, roughly chopped
Salt and pepper to taste
Vegetable oil for frying
Optional: Avocado slices, lime wedges, and sour cream for garnish

Instructions

In a large skillet or frying pan, heat about 1 inch of vegetable oil until it reaches 350°F (175°C). Fry the tortilla quarters in batches until they are crispy and golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Season immediately with salt.
In another skillet or frying pan, pour the red enchilada sauce over the fried tortillas and gently stir to coat them evenly. Cook over medium low heat for 5 7 minutes until the tortillas absorb some of the sauce and become slightly softened.
Meanwhile, in a separate small saucepan or frying pan, cook the eggs to your desired preference (poached, fried, scrambled, etc.). Season with salt and pepper.
To plate, arrange the chilaquiles on two individual plates, piling them up in an appealing manner. Top each serving with a poached egg, crumbled queso fresco, chopped white onion, and roughly chopped cilantro leaves. If desired, garnish with avocado slices, lime wedges, and a dollop of sour cream.

Chef’s Insight

The secret to perfect chilaquiles is frying the tortillas just right - crispy on the outside but still slightly soft on the inside. Don't overcrowd the pan while frying, as this can cause the tortillas to become soggy.

Notes

Make sure to use fresh ingredients for the best flavor and texture. You can also experiment with different types of cheese or salsa to suit your taste preferences.

Substitutions

To make this dish vegan, replace the eggs with tofu scramble or a plant-based egg alternative. For gluten-free, ensure that the corn tortillas used are certified gluten-free.

Alternative Preparations

This chilaquiles recipe can also be prepared as a baked dish. Follow the instructions for frying and cooking with sauce, then transfer everything to a baking dish and bake at 350°F (175°C) for 15-20 minutes or until the tortillas are slightly crispy and the sauce is bubbling.

Alternative Methods

For a healthier version, you can air fry the tortilla quarters instead of deep frying them. Follow the same instructions for preparing and cooking with sauce.

Best Storage Practice

Store any leftover chilaquiles in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.

Shelf Life

Consume immediately for the best flavor and texture. Any leftovers should be consumed within 3 days.

Plating Tips

Arrange the chilaquiles in a mound on the plate, allowing them to cascade downwards. Place the poached egg in the center of the mound and surround it with crumbled queso fresco, chopped white onion, and roughly chopped cilantro leaves.

Nutrition Facts

Chilaquiles con huevos y salsa roja is a relatively high-calorie dish due to the combination of fried tortillas, cheese, and eggs. However, it is also rich in protein, fiber, and various vitamins and minerals from the vegetables and herbs.