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!
Recipes

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!

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.

Homemade Tortilla Chips
Homemade Tortilla Chips

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.

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!
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!
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!

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.

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!

Thanks for stopping by and happy cooking!

Red Chilaquiles

Author: Ali
Servings: 2 people
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!
Prep Time10 minutes
Cook Time20 minutes
CourseBreakfast
CuisineMexican

Ingredients

  • 2 cups of canola oil
  • 8 corn tortillas
  • 1/2 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

Instructions

  • 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.

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