Mexican Chilaquiles
Chilaquiles are a popular Mexican breakfast dish made with corn chips, tomato sauce, shredded chicken and topped with a crispy fried egg. This is a fast, easy and very tasty version of the original recipe
Servings: 2
Ingredients
Chilaquiles
- 500ml Passata
- 250ml chicken stock
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Pinch sugar
- Fresh or dried red chilli
- 1 tbsp red wine vinegar
- Sea salt flakes and pepper
- 250g cooked shredded chicken *(see recipe notes)
- 2 eggs
- 300g tortilla chips
Garnish
- White onion thinly sliced
- Fresh or jarred jalapeño slices
- Sour cream
- Handful coriander leaves
- Lime wedges
Instructions
- Prepare the garnishes: Have your sliced white onion, jalapeño slices, sour cream, coriander leaves and lime wedges ready before you start cooking so you can add them when you're finished.
- Place the passata, chicken stock, oregano, onion and garlic powder, vinegar, sugar and chilli in a saucepan. Cook over a medium heat for 5 minutes. Add the shredded chicken, stir and cook for a further 1 minute. Remove from the heat, taste and season with salt and pepper to taste (the sauce should not be too thick, if it is, add a little water to loosen it up).
- While the sauce is cooling, heat another frying pan with oil and, when very hot, break in the eggs. Fry until the edges are crisp, do not turn. Season with sea salt or this.
- To serve: Stir the tortilla chips through the tomato chicken sauce to coat them well. Immediately divide into two bowls to prevent them from getting soggy. Top with fried eggs, onion slices, jalapeños, sour cream and coriander. Serve with lime wedges and extra chilli.
Notes
- Shredded Chicken: If you don't have pre-cooked or leftover shredded chicken, simply poach 2 - 3 chicken legs or thighs (depending on size) in simmering water until tender. Remove the meat from the bones and shred.
- Smoke Salt: To further enhance your chilaquiles sprinkle eggs with Smoke Salt
- Drinks Pairing: The perfect beer pairing for this Chilaquiles dish is Blonde Michelada, recipe here