If you have never heard of Chilaquiles (pronounced chill-a-keel-es) they are muy bueno para el desayuno (very good for breakfast). We had never heard of them until we moved to California and would go out for breakfast at a local Mexican restaurant. I also hear they are a great hangover cure, but I would not know about that….
We will sometimes have left-over taco shells or tostada shells that we aren’t going to use and I will whip up a pan of these babies. They are super easy to make. Some people say they are breakfast nachos, but they really aren’t. The tortillas are softened and moistened by the addition of water, which makes them much more chewy and pleasant to eat along with the eggs.
|Author: Jim Kirkley
4 corn tortillas – torn into strips (or you can use left-over taco or tortilla shells)
2 tablespoons, onion – diced
4 eggs – lightly beaten
1 cup, taco sauce – we like Pace Picante
1/4 cup, water
1/4 cup, Jack, Cheddar, Colby or Mexican cheese – shredded
1 tablespoon, avocado oil – or any other neutral flavored oil such as peanut or canola
1 avocado – sliced (optional for garnish)
radish slices – (optional for garnish)
- In a large saute pan, coat pan generously with oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortilla strips, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
- Add a bit more oil and the onions. Fry until they are soft and translucent, but do not brown.
- Return the tortillas to the pan and stir in the eggs. Season with a bit of salt. Stir until the eggs begin to set.
- Add the taco sauce and water and continue to stir. The water is there to soften the tortilla strips and help cook the eggs.
- Top with the cheese and cover briefly to melt the cheese.
- Serve with additional taco sauce.
We also use broken-up left-over taco shells or tostada shells for this. Don’t use tortilla chips. They are too salty. You can also add some sliced jalapenos with the onions for some additional heat. You can optionally add the eggs right at the end. Just break the egg on top, cover and let it cook.