Recipe: Red Chilaquiles

Red chilaquiles – the ultimate Mexican breakfast. I recall sharing the first time I had these, on the beach in Akumal about 3 years ago – so good. A while back I even made some with green sauce, but this time, it’s red sauce time – let’s get cooking!

Ingredients

• 2 cups of canola oil
• 8 corn tortillas
• 1/2 a white onion, chopped
• 4 eggs
• pack of Frontera red enchilada sauce
• 1/2 cup of crumbled feta cheese
• 1 thinly sliced jalapeño
• some avocado slices
• a few tablespoons of chopped cilantro
• salt to taste

First, in a large but shallow pan, heat the 2 cups of oil until very hot. While it’s heating, cut the tortillas into 1 inch squares and set up a pan lined with paper towel beside the pan with oil. Once the oil is hot, add in a handful or two of the tortillas, don’t crowd the pan. Cook and flip with tongs until they’re golden and crispy, about 5-8 minutes.

Salt the freshly cooked tortilla chips as soon as they come out of the oil. Repeat until all the chips are cooked.

Next, in a cast iron skillet, use a few tablespoons of the oil and cook the onions over medium heat until they’re translucent, so about 5-7 minutes.

Then, beat the eggs and add to the pan with onions, cook over medium-low heat and when the eggs are halfway done, add in the chips. Keep stirring until the chips are all covered in the eggs, about 1 minute. When the eggs are about 80% done, add in the whole pack of red enchilada sauce. Cook, stirring constantly until everything is coated red, about 1 minute. Dish out onto two plates.

Top with the crumbled feta, cilantro, jalapeños, and eat with avocado or crema.

This Mexican breakfast is something I’d eat anytime, so don’t be afraid to have it for dinner, as weird as eggs are for dinner (not weird at all!). I made a similar dish, green chilaquiles, which are also good, but this recipe as the eggs all mixed through, which is delightful.

Okay, I hope you try these red chilaquiles and enjoy them as much as we did.

Thanks for stopping by and happy cooking!