2 servings Chilaquiles is not always served with eggs, but the combination is one of our breakfast favorites. Some versions of chilaquiles are simmered until the chips are completely soft, even falling apart, but we love the contrast of soft tortilla chips with crunchy ones. If you keep chips and salsa in your pantry, this is an easy, quick breakfast dish.
1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
2 tablespoons all-purpose flour or 3 tablespoons masa harina
Sub-recipe steps
Heat in a large skillet over medium heat: 2 tablespoons vegetable oil, bacon fat, or lard
Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, finely chopped
Add and cook 1 minute more: 2 garlic cloves, minced
Stir in and cook for 1 minute: ½ cup red or green New Mexico chile powder
Stir in: 3 cups water, beef stock, or chicken stock; ½ teaspoon salt; ½ teaspoon dried oregano
Bring to a simmer, then reduce the heat to maintain a slow bubble. Cook, stirring frequently, until thickened to a gravy-like consistency, about 15 minutes. Season to taste with: Salt
About 3 cups
One of our favorites for Huevos Rancheros.
Have ready: 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
Peel, seed, and chop the roasted chiles. Prepare version I through sautéing the onion and garlic. Stir in: 2 tablespoons all-purpose flour or 3 tablespoons masa harina
Add the roasted chiles instead of the chile powder. Add only 2 cups water or stock, and season as directed. Increase the heat to medium-high and simmer until thickened, about 5 minutes.
Melt in a large nonstick skillet: 1 to 3 tablespoons butter or other fat
When the butter is sizzling but not browned, carefully crack into the skillet: 4 large eggs
Season with: Salt and black pepper
Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.
2 large handfuls store-bought tortilla chips (about 4 ounces)
(½ cup grated queso fresco, Oaxaca cheese, or Monterey Jack [2 ounces])
Chopped cilantro
(Sliced avocado)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 1 cup any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce
1 4 Fried Eggs, cooked as desired
2 large handfuls store-bought tortilla chips (about 4 ounces)
(½ cup grated queso fresco, Oaxaca cheese, or Monterey Jack [2 ounces])
Chopped cilantro
(Sliced avocado)
Let's Cook
Step 1.
Have ready: 1 cup any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce
Step 2.
Prepare: 4 Fried Eggs, cooked as desired
Step 3.
Transfer the eggs to a warm plate and tent with foil. Adjust the heat to medium if necessary and add: 2 large handfuls store-bought tortilla chips (about 4 ounces)
Step 4.
Toast the chips, stirring occasionally, until they have darkened slightly and become fragrant, about 3 minutes. Add the salsa or sauce to the skillet, stir to coat the chips, and simmer until they are softened slightly. If desired, stir in: (½ cup grated queso fresco, Oaxaca cheese, or Monterey Jack [2 ounces])
Step 5.
Divide the chilaquiles between 2 plates. Top with the eggs and: Chopped cilantro; (Sliced avocado)
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