Thursday, January 28, 2010



Which in Spanish means "delight". Okay fine, not really, but that's what it should mean.

I googled "chilaquiles recipe" and got about a thousand variations. They are like snowflakes - the basic structure of each one is the same (fried tortilla strips cooked in sauce and topped with cheese and protein) but everyone seems to have their own little twist. You also get a thousand different descriptions...anything from a "poor man's dish" to "true Mexican comfort food" to "best hangover cure ever".

However they're made and whatever they're called, man they are good!

I made this recipe last night for dinner, which is based on the kind served at a cute little taco shop down the road from where we live. We stopped in one morning for breakfast and ordered these and enjoyed
every. last. bite.
I adapted the recipe I made from a few different ones I found and used canned enchilada sauce to save time...which may not be traditional but as much as I would love to make my own ancho chile-tomato sauce from scratch, I just don't have the time for that anymore! We topped ours with fried eggs (like they did at the taco shop) but I've also made a variation using green salsa and scrambling the eggs, and a lot of recipes use shredded chicken instead of eggs. But like I said...however they're made, they are good!

Yes, I know I need to work on my photography skills. Let's not state the obvious.



1 Tbsp. vegetable oil
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 - 28oz. can red enchilada sauce
1 tsp. hot sauce
1/4 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp. black pepper
Vegetable oil, for frying
12-14 corn tortillas (stale ones work best)
Cheese for garnish (monterey jack, cheddar, cotija)
4 -6 large eggs (1-2 per serving)
Cilantro and sour cream, for garnish


1. In a large skillet, heat oil over medium heat. Add onion and saute 3 minutes. Add garlic and cook 2 minutes more. Stir in enchilada sauce and all seasonings. Bring to a boil, then reduce heat to low and simmer 30-45 minutes.

2. Meanwhile, in another large skillet, add enough vegetable oil to cover the bottom. Cut tortillas into strips or triangles, and fry in batches until golden. Drain on paper towels and lightly season with salt.

3. Add fried tortilla srips to enchilada sauce. Stir to coat all chips, and let simmer 5 minutes to soften.

4. In a medium skillet, fry eggs to desired doneness. To assemble chilaquiles, place a spoonful of tortillas and sauce on a plate, sprinkle with cheese, and top with eggs. Garnish with cilantro and sour cream.

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