Chilaquiles Mexican Breakfast, Chilaquiles Desayuno Mexicano

★★★★★ 1 Review
Juliann avatar
By Juliann Esquivel
from Florida City, FL

This recipe is a very old. It dates back at least 200 hundred years. In Mexico it is served after a night of partying. It is said to cure a hangover. I can still see my grandmother spreading the left over day old corn tortillas on a large table cloth before retiring. This was to let them further dry out. The next morning she would fry the strips or triangles of tortillas until crisp and remove to a platter. She then prepared a sauce to die for sometimes made with (Mexican chorizo optional if she had any) poured over the tortilas coated them sprinkled grated Oaxaca cheese and queso fresco.

serves 4/6
prep time 1 Hr
cook time 35 Min
method Stove Top


  •   12/15 medium
    round white or yellow corn tortillas cut in strips and left to dry out the night before.
  •   1 medium
    jalapenos, roasted
  •   4 or 5 large
    red ripe tomatos, roasted
  •   2 clove
    fresh garlic mashed or put through a garlic press
  •   1 medium
    sweet white onion quarted, roasted
  •   1 lb
    mexican chorizo removed from casing and fried & rendered down, & strained of fat, chorizo is optional
  •   1 tsp
    dried oregano (mexican if possible)
  •   1/4 tsp
    cumin powder
  •   1 or 2 small
    canned chipotles diced (optional)
  •   1/4 c
    canola oil for the sauce
  •   2 c
    canola oil for frying the tortilla strips
  •   1/4 c
    chopped fresh cilantro
  •   1 1/2 c
    queso fresco
  •   1 c
    grated oaxaca cheese or mozzarella
  •   1 c
    crema mexicana or creme fraiche or sour cream diluted with a little milk
  •   1/2 c
    chicken broth
  •   1/2 tsp
    black pepper & `1/2 tsp salt
  •   1 tsp
    toasted sesame seeds optional for garnish
  •   1 c
    diced sweet vidalia onion, to serve later on chilaquiles
  •   1/4 c
    olive oil for roasting the veggies
    ~simple pico de galllo~
  •   2 large
    tomatos diced small
  •   1 large
    jalapenos seeded and veins removed, diced fine
  •   1 medium
    sweet vidalia onion diced small
  •   1 bunch
    chopped cilantro
  •   1 tsp
  •   1 large
    lime, juiced
  •   1/2 tsp
    garlic powder
  •   1/2 tsp
    black pepper

How To Make

  • 1
    The night before cut your tortillas in strips and leave to dry out. The next morning on a large tray spread a little olive oil and put the tomatos and the jalapeno and quarted onions spread apart. Pour a little more olive oil over them all and put under the broiler to roast for about 4 minutes pull out and turn over and return to broiler. You are looking to get a light char on your veggies. Keep turning after a few minutes. Not to charred. Just a light char all over them. Remove from the broiler and set veggies aside.
  • 2
    Next heat your 2 cups oil in a large heavy skillet like a cast iron skillet and fry your tortilla strips until crisp do in batches until they are all fried nice and crisp. They should be fried golden Do not over fry you have to watch them they can burn very easy. Take them out and place on a tray that is lined with paper towels. Set aside.
  • 3
    Now take your fresh mashed garlic, diced chipotles optional, & roasted veggies and chicken broth put into the blender and process on high until all is a liquid.
  • 4
    Now in a another skillet heat the 1/4 cup oil until shimmering (Hot) add 1/4 of an onion sliced saute quick for 1/2 minute then pour in the sauce from the blender over the onion. Add the seasonings salt, pepper, oregano, cumin powder. Now add the cooked fried and drained chorizo. (Chorizo is optional) Stir well and cover lower the heat to medium and simmer for 10/15 minutes. Last uncover the sauce add the cup of crema Mexicana or creme fraiche mix well cover and simmer 5 more minutes. After five minutes remove from the heat.
  • 5
    Now in a very large pan such as a lasagna pan add all the crispy tortilla strips, ladle all of the sauce over the the tortilla strips coating them all very well. Sprinkle the queso fresco all over the torilla strips and then sprinkle again with the grated Oaxaca cheese or mozzarella cheese. Put into the oven for 5 minutes until the cheese melts.
  • 6
    To serve put a nice helping of the chilaquiles on a plate put a teaspoon of diced sweet onion over the chilaquiles & top with a little diced cilantro and a few toasted sesame seeds. Accompany with a fried sunnyside-up egg on the side with a nice helping of refried pinto beans. Accompany with Pico de gallo to serve on top of everything. See my recipe. You can also have nice hot tortillas to accompany your chilaquiles breakfast. Pass the hot Mexican coffee Enjoy
  • 7
    For the Pico de Gallo, mix all of the diced veggies in a bowl add the lime juice and seasonings mix well and serve on top of the chilaquiles. Enjoy
  • 8
    I will post my picture of this Chilaquiles dish this evening, I am going to make this for supper tonight. It really is a breakfast dish but I make it when ever I am craving it. You can find my recipe for re-fried pinto beans. I have it posted in my directory. Note: No Crema Mexicana, Substitute: Mix 1/2 cup sour cream with a 1/2 half cup whipping cream. Mix well and use in place of Crema Mexicana.

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