Breakfast Around The World: Mexican Chilaquiles🇲🇽

Ingredients

• 8 pieces Corn Tortillas (day‑old, cut into 6 wedges each)
• 3 pieces Dried Guajillo Chilies (stemmed, seeded, rehydrated)
• 1 piece Dried Arbol Chili (optional for extra heat)
• 3 medium Ripe Tomatoes (roughly chopped)
• 1 medium White Onion (charred)
• 2 cloves Garlic Cloves (peeled)
• 0.25 cup Vegetable Oil (for frying and char)
• 1 tsp Salt (to taste)
• 0.25 tsp Black Pepper (optional)
• 4 large Eggs (fried sunny‑side up)
• 1 large Avocado (sliced)
• 0.5 cup Queso Fresco (crumbled)
• 0.5 cup thinly sliced Red Onion (for quick pickling)
• 0.25 cup White Vinegar (for pickling)
• 1 tsp Sugar (for pickling)
• 0.5 tsp Salt (for pickling)

Instructions

1. Quick Pickle the Onions

   Combine thinly sliced red onion, white vinegar, sugar, and 1/2 tsp salt in a small bowl. Toss and let sit for at least 15 minutes while you prepare the rest of the dish.

   Time: PT10M

2. Rehydrate Dried Chilies

   Place the guajillo and arbol chilies in a small saucepan, cover with hot water and soak for 5 minutes until softened. Drain and set aside.

   Time: PT5M

3. Char Vegetables for Salsa

   In the large skillet, heat 2 tbsp of vegetable oil over medium‑high heat. Add the onion, tomatoes, and garlic; cook, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 8 minutes.

   Time: PT10M

   Temperature: medium-high heat

4. Blend the Red Salsa

   Transfer the charred vegetables, rehydrated chilies, and a pinch of salt to the blender. Add 1/4 cup water if needed and blend until smooth.

   Time: PT5M

5. Fry the Tortilla Wedges

   Cut the corn tortillas into 6‑wide wedges. Heat the remaining oil in the skillet to 350°F (175°C). Fry the wedges in batches until golden and crisp, about 2‑3 minutes per batch. Drain on paper towels and season with a little salt.

   Time: PT5M

   Temperature: 350°F

6. Simmer Tortillas in Salsa

   Return the fried tortilla wedges to the skillet, pour the red salsa over them, and toss to coat. Cook on medium heat for 3‑4 minutes, just until the tortillas soften slightly but still retain some crunch.

   Time: PT5M

   Temperature: medium heat

7. Fry the Eggs

   In a clean skillet, add a splash of oil and fry the eggs sunny‑side up until the whites are set but the yolks remain runny, about 2‑3 minutes.

   Time: PT5M

   Temperature: medium heat

8. Assemble and Serve

   Divide the salsa‑coated tortillas among four plates. Top each with a fried egg, avocado slices, crumbled queso fresco, and a spoonful of pickled onions. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

5g