Mexican recipe
How to make Chilaquiles
All of Mexico, a favourite breakfast
Fried tortilla pieces simmered briefly in green or red salsa, then topped with cream, crumbly cheese, onion and often shredded chicken or a fried egg. It is a clever way to use up yesterday's tortillas.
Ingredients
- 8 corn tortillas, cut into 6 triangles each (a day old is best)
- Vegetable oil for frying
- 400 ml green salsa made from tomatillos (from a jar, or homemade)
- 100 ml chicken or vegetable stock
- 2 eggs (optional)
- 4 tablespoons Mexican crema or sour cream
- 50 g crumbly fresh cheese made from pasteurised milk, such as queso fresco or feta (for pregnant women, older people or anyone with a weak immune system, use pasteurised feta)
- Half a white onion, thinly sliced
- 1 avocado, sliced, and a few coriander (cilantro) leaves
Method
- Heat about 1 cm of oil in a frying pan and fry the tortilla triangles in batches until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.
- Pour off the oil. Heat the salsa and stock in the same pan until they bubble.
- Add the tortilla chips and stir gently for 1 to 2 minutes, so they are coated but still a little crunchy.
- If you like, fry the eggs in a separate pan. For pregnant women, young children, older people or anyone with a weak immune system, cook them until the yolks are firm.
- Divide between plates, top with cream, cheese, onion, avocado and coriander, add the eggs and serve at once.
Made it at home? Tick it off and it goes into your kitchen passport.
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