Chilaquiles

Growing up, one of the things I was always able to count on was chilaquiles for breakfast every Saturday morning. It was one of those things that slowly became a tradition for me and my family. My dad would typically wake us up to do yard work, and after we’d be done, we’d be able to relax with Saturday morning cartoons and mi mama’s chilaquiles. For those that haven’t had chilaquiles before, they vary throughout Mexico, but they typically consist of fried corn tortilla strips bathed in a rich tomato sauce and topped with crema, queso cotija, and a bunch of other delicious things. Some people will add shredded chicken, and I’ve had variations where eggs will be scrambled into the tortilla strips, but my take on chilaquiles tosses fried tortilla strips made with La Banderita yellow corn tortillas in a spicy tomato sauce and are served with a fried egg on top. La Banderita products can be found in many different grocery stores around the country and their line includes tortillas, chorizo, chips, salsas, cremas and much more.

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This year, Dia De Los Muertos is looking a bit different. Because we’re not able to travel to be with family this year, I figured the best way for me and my family to celebrate those in our family who have passed is by cooking over Zoom and sharing our favorite stories and memories of them over breakfast! If you’re not familiar with Dia de los Muertos, this holiday is celebrated in Mexico and in certain countries throughout Latin America, lasting 3 days to honor those who have passed. On the days leading up to the celebration, families start to set up altars dedicated to loved ones and pets that have passed–as a way to remember them and celebrate their spirits. 

Even though this year has presented us with many different challenges, I hope you find a way to celebrate that works for you and your family! If you happen to make these, make sure to tag me! I’d love to see your creations! For more recipe inspiration, head over to olemex.com/our_recipes and to find La Banderita tortillas near you, click here!

Chilaquiles Rojos
Serves 4-5

Ingredients
For the Salsa:
1 Lb Roma tomatoes

1/4  White Onion

4 Cloves of Garlic

1 Tomatillo, husk removed and washed under warm water

1 cup chicken stock

3 Chiles de arbol

1 teaspoon Kosher Salt, plus more to taste

To Assemble:
¼  cup Vegetable oil

16 Corn Tortillas

5 eggs

Crema Mexicana

Cotija Cheese, crumbled

Instructions
Start by making the salsa. Add the roma tomatoes, white onion, garlic, and tomatillo to a small saucepan, then cover with water and bring to a boil. Use a slotted spoon to transfer everything over to a blender, then add the chicken stock, chile de arbol, and salt. Blend until smooth, then taste for salt and adjust.

Place your tortillas in a stack and cut them into 8 equal-sized triangles. In a medium-sized sauté pan on medium heat, heat up the 1/4 cup of vegetable oil and add in your tortilla triangles. Fry your tortillas for 4-5 minutes until they are golden and crispy. Once your tortilla chips are crispy, use a slotted spoon to transfer them to a plate lined with paper towels to drain.

Reheat your sauté  pan on medium heat, and crack open an egg in the middle, reduce the heat to low and cover the egg with a lid. Cook for 3-4 minutes until the edges are crispy and the whites are fully cooked then season with salt and pepper.

To serve, place your fried tortillas triangles on a plate. Ladle the sauce over the tortilla chips then add the fried egg over your chilaquiles and sprinkle the crema and crumbled cotija on top.