I realize that this blog has become mostly "How to cook Mexican food." And I’m okay with that. Chilaquiles are among my favorite of dishes in the whole wide world. It’s a breakfast plate and I make it for every single one of my friends that spends the night, and the reaction is always the same.
Seriously... every time.
Okay that might be a bit of an exaggeration, but people do generally like this recipe. It's the perfect balance between crunchy and soft and it's super filling. Is it the healthiest? No. But after a night of watching all the Harry Potter films clubbing in Hollywood, this is the breakfast of champions I need.
2 tbsp tomato paste
½ diced onion
1 tsp salt
1 cup water
2 tbsp olive oil
Cut the tortillas in half four times until they end up like little triangles. Place the olive oil and tortillas in the pan and fry them until they’re crispy, like tortilla chips. Drain the pan of the olive oil.
Scramble an egg in a separate bowl then add it to the tortillas in the pan after draining the oli. Mix it in so that it cooks around all the tortillas. In another plate, mix the tomato paste with one cup of water. Add it on top after the egg.
Let it cook for 2-3 minutes. They should be moist and crispy. Add fresh Mexican cheese on top and you have possibly the most delicious breakfast ever.
Photos by Itzel Ayala/Gavel Media