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Chilaquiles con Huevo y Chorizo
85% authentic · Mexican
A hearty variation of chilaquiles, incorporating crumbled, cooked chorizo and a fried egg for a more substantial meal.
Ingredients
- Corn tortillas15
- Vegetable oil2 cups
- Tomatoes3
- Serrano peppers2
- Garlic cloves1
- Chicken broth1/2 cup
- Mexican chorizo8 oz
- Eggs4
- Cotija cheese1/2 cup, crumbled
- Cilantro, freshfor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut tortillas into wedges and fry until crisp. Drain and season with salt.
- 2
Boil tomatoes, serrano peppers, and garlic. Blend with chicken broth until smooth.
- 3
Heat 1 tbsp oil in a skillet, add blended sauce, cook for 5 minutes. Season with salt and pepper.
- 4
Add tortilla chips to the sauce and toss to coat. Cook for 2 minutes.
- 5
In a separate pan, cook chorizo until browned and crumbled. Drain excess fat.
- 6
Fry eggs sunny-side up.
- 7
Serve chilaquiles topped with cooked chorizo, a fried egg, crumbled cotija cheese, and fresh cilantro.
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