Chilaquiles is one of my favorite breakfast recipes. The best thing about it, you can make it from scratch or use store bought ingredients. But making it from scratch always allows you to hone down the best flavors for a beautiful salsa. These chilaquiles are drenched and soaked in a delicious red salsa, finished with eggs sunny side up and topped with my favorite cheese, queso fresco.
10 thick corn tortillas
5 Roma tomatoes
1-3 Jalapenos or Serrano Peppers to your choice on heat preference
3 garlic cloves
2 tsp oregano
1 tbsp Chicken Bouillon or 1 cup of chicken broth
Half a bunch of Cilantro
Eggs scrambled or Sunny side up
Salt to taste
In a pot of water, add tomatoes, onion and pepper(s), if you do not want a spicy garlic taste, add the garlic as well.
Bring to a boil and boil until the pepper is tender and the tomatoes begin to crack. Usually about 15 to 20 minutes to boil.
In a blender, add in the tomatoes, pepper, onion, garlic, chicken bouillon, oregano, cilantro and about 1 cup of water from the boil tomatoes mixture.
Blend well, you want a smooth watery salsa. If the salsa is thick, add more water or chicken broth.
Now to make the tortilla chips, cut the tortillas into the triangle sizes.
In a fry pan, with enough oil covering the bottom of the pan, set to medium/high heat.
Fry the tortillas for 30 -45 seconds each side depending how crispy you want the tortilla chips.
Once done, remove the oil from the pan. Add all the chips and add in enough salsa to fully coat the tortilla chips. Some like it with a lot of salsa and others not so much, so add the amount of salsa that fits your preference.
Add with scrambled or eggs sunny side up and top with queso fresco or shredded Monterey Jack cheese.