Chilaquiles are a breakfast staple in Mexico. In Oaxaca we tucked into this dish every morning sitting in an exquisite little sunny patio garden surrounded by hummingbirds and bougainvillea. Crispy corn tortilla chips smothered in warm salsa with a variety of toppings - generally black beans or refried beans, onion, cheese, avocado, fresh tomatoes, fresh coriander and the obligatory fried egg. This dish is so easy to bring together, super tasty and great at anytime of the day.
You can swing the salsa options in two directions 'rojos' or 'verdes'. Go red with a fruity ripe tomato based salsa or go green and make yours a zingy, base of squishy green tomatillos.
Mexican Chilaquiles Recipe
¾ pack of Mi Adelita Sea Salt Tortilla Chips
1 jar La Costena Salsa Roja or La Costena Salsa Verde
1 red onion, thinly sliced
1 can of La Sierra Black Beans (or a pouch of Isadora Refried Beans)
1 ripe avocado, peeled and sliced
100g feta cheese, crumbled
2 fresh tomatoes, finely diced
2/3 eggs (one egg per person)
Fresh coriander to garnish, chopped
1. Everything in this recipe comes together pretty quickly, so the first thing is to prep the ingredients - slice up the onion, dice the avocado, dice the tomato and chop up the coriander. Keep everything to one side.
2. Warm up the black beans in a small pan. I just use the water that comes in the can. Alternatively, you can empty them into a bowl and microwave them.
3. Now heat a frying pan, add a little oil and fry the eggs. You can 90% cook them, turn off the heat whilst you deal with the tortillas. They will keep warm in the pan for a few minutes.
3. In a wide pan, empty out the jar of La Costena salsa and gently warm. Now turn off the heat, drop in the tortilla chips and gently mix. You are aiming for some of the tortilla chips to soften and some to stay crunchy.
4. Now it's time to plate up. Divide the salsa-drenched tortillas between four plates. Scatter over some black beans, diced avocado, sliced red onion, crumbled feta and fresh coriander. Finish with an egg on top.
Enjoy! Don't forget to tag @Somerset.foodie when you make this at home, and leave a quick review for my recipe below. Ben
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