Easy chilaquiles recipe
Chilaquiles, a traditional Mexican dish, is fundamentally fried tortillas coated in a brothy salsa. But for a shortcut version, you can use store-bought salsa and chips to make chilaquiles that are ready in a matter of moments. Topped with a fried egg, avocado slices and fresh cheese, this is the most perfectly satisfying start to any day. But it also makes a great speedy dinner and you can easily swap out toppings for other favourites (think meats, beans or veggies).
This recipe gives instructions for a camp stove but you could make it on the hob.
Ingredients
- 520 g store-bought salsa (tomato or tomatillo, depending on if you prefer chilaquiles rojos or verdes), at whatever level of spiciness you like
- 60 ml water
- 208 g tortilla chips
- 1 tbsp butter
- 4 eggs
- 1 pinch salt
- 4 servings of toppings like avocado slices, queso fresco (or feta) and coriander (cilantro), for serving
- 18.3 oz store-bought salsa (tomato or tomatillo, depending on if you prefer chilaquiles rojos or verdes), at whatever level of spiciness you like
- 2.1 fl oz water
- 7.3 oz tortilla chips
- 1 tbsp butter
- 4 eggs
- 1 pinch salt
- 4 servings of toppings like avocado slices, queso fresco (or feta) and coriander (cilantro), for serving
- 18.3 oz store-bought salsa (tomato or tomatillo, depending on if you prefer chilaquiles rojos or verdes), at whatever level of spiciness you like
- 0.3 cup water
- 7.3 oz tortilla chips
- 1 tbsp butter
- 4 eggs
- 1 pinch salt
- 4 servings of toppings like avocado slices, queso fresco (or feta) and coriander (cilantro), for serving
Details
- Cuisine: Mexican-inspired
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- In a large skillet or deep frying pan over medium-high heat, bring the salsa to a simmer. Stir in the water to loosen the salsa, then simmer for about 2 minutes.
- Add the tortilla chips and stir well to coat, then cook until the chips are warmed through, 2-3 minutes. Transfer the chilaquiles to plates.
- Return the pan to the heat and add the butter. When the butter has melted and foamed, crack in the eggs. Sprinkle with salt.
- Fry the eggs to your desired level of doneness, then slide an egg onto each plate of chilaquiles.
- Add avocado, queso fresco and coriander (or other toppings) as desired.
This recipe is from The Family Camp Cookbook by Emily Vikre, £18.99, Harvard Common Press.
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