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Chilaquiles

My best recipe for chilaquiles is a simple and insanely delicious way to eat what is essentially nachos for breakfast. Fresh fried tortilla chips smothered in a deep, fragrant, cheesy chile sauce and topped with a runny egg, avocado, cilantro, and a splash of lime.
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Ingredients 

CHILE SAUCE:

  • 75 g or 12-14 guajillo chiles, stem and seeds removed
  • 200 g or fresh tomatoes, chopped, 2 large roma
  • 10 g or 1 large clove garlic
  • 75 g or 1/2c onion, chopped
  • 15 g or 1Tbsp cider vinegar
  • 15 g sugar or 1Tbsp + 1tsp
  • 6-8 g or 1-1.5tsp salt

CHIPS:

  • 12 oz or 350g fresh thick corn tortillas, i use el milagro brand
  • High smokepoint neutral oil, like canola or vegetable

LIME CREMA:

  • 100 g or 1/2c sour cream
  • 175 g or 3/4c heavy cream
  • 20-25 g or 1 1/2Tbsp fresh lime juice, Juice of 1 medium lime
  • Zest of 1/2 lime

PUTTING IT TOGETHER:

  • Tortilla chips, fresh fried preferred, recipe above
  • Chiaquiles chile sauce, recipe above
  • Oaxaca, shredded, part skim Mexican melting cheese, sub chihuahua or even mozzarella as a last resort
  • Egg, 1 per portion
  • Avocado
  • Cilantro
  • Lime crema, recipe above

Instructions 

CHILE SAUCE:

  • Add chiles, tomato, and garlic to a medium sauce pot and cover with water. I use about 1.5L/qt for my 3qt pan.
  • Bring mixture to a boil over high heat. Once it's boiling, stir and press chiles to submerge, cover the pot, and allow to soften off heat for 15 minutes.
  • Add softened chiles and tomatoes into a blender along with 300-350g/mL of the chile cooling liquid. Blend on high until very smooth.
  • Drop the pan you used for the chiles back over medium heat with a squeeze of olive oil, onion, and a large pinch of salt. Cook the onion until softened.
  • Add in the chile puree along with cider vinegar, sugar, and salt. Stir and cook for 15-20 minutes, stirring occasionally, until reduced by about 50%. Taste for seasoning and adjust with salt, sugar, or vin if needed.

CHIPS:

  • Stack tortillas and cut into 8 triangles. Heat oil in large pot over medium with about 2qt/L high smokepoint neutral oil (making sure oil comes no more than halfway up pot) and heat to 350F/190C.
  • Drop cut tortillas in the oil (in 2 batches), using a spider or long spoon to move around and ensure chips don't stick together. Fry for about 3.5 minutes until crisp and golden.
  • Transfer chips to a paper towel lined bowl and salt well while warm.
  • Transfer to a wire rack to keep crisp. Fry second half of tortillas. Drain and salt, then transfer to wire rack.

LIME CREMA:

  • Chop lime zest well then mix together all ingredients.

PUTTING IT TOGETHER:

  • Preheat overn to 450F/230C.
  • In a saute pan over high heat, add a big handful of chips (or ¼ of the batch if you friend your own), followed by 6-8oz of chile sauce. Toss to coat the chips.
  • Add a big pinch of cheese. Toss to incorporate slightly then top with another big pinch of cheese on top.
  • Place pan in oven to melt cheese for about 90 seconds.
  • In another saute pan over medium, add a squeeze of oil, egg, and pinch of salt and cook until egg white is fully set on the bottom. Add egg pan to the oven to set the top of the egg for about a minute.
  • Add melty saucey chips to a bowl and top with the egg. Garnish with avocado slices, lime crema, and cilantro.

Notes

Equipment:
 
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