Major Disclaimer: By any means this is not the most healthy meal, but it is delicious and very traditional non the less.
In my part of Mexico it is very common to wake up and drink a hot chocolate, an atole (cornmeal drink), a coffee, or tea along with a piece of bread or fruit; a very small desayuno (breakfast). Then, at about 10am to 11am you would sit down and have a great almuerzo (brunch) with your family. Obviously, this was easy because school often began later in the day and because almost everyone worked on their farms and they could come back home easily. Honestly, this was one of my favorite meals of the day. It meant getting together and enjoying life with a hearty meal, this way the rest of the meals of the day were very light. Between 2pm to 4pm you would have la comida (supper) and finally at about 8pm you would have a cena (a very light dinner). These eating habits were much healthier than the american version that I later became accustomed to. I attempt to stick to these meal times whenever possible, specially on a beautiful cloudy New York Saturday like today.
Enjoy one of my favorite Almuerzos!
Yields: approximately 2 plates
10 corn tortillas
1/4 cup chopped onion
1/4 cup chopped tomatoes
1/4 cup chopped jalapeños
1/2 teaspoon of garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1/4 cup water
1 cup Salsa Roja
Or substitute any of the other salsas that I have on this site they all go great with this meal.
1/3 cup of corn oil
I love to simply add some crema agria and little bit of lime juice to give it some acidity.
However, you could use:
An even easier way to make this dish is to use store bought Mexican Style corn chips. However, the authentic home taste will be lost.
- Using a small sauce pan place about 1/2 teaspoon of corn oil and add chopped onions. Using low heat sauté onions allowing them to caramelize (approximately 5 minutes).
- Once onions are caramelized, add your tomatoes and jalapeños. Sauté for about 3 minutes, then add onion powder, garlic powder, and black pepper. Finally, add your water.
- Allow all of the ingredients to incorporate and for most the water to evaporate. When all incorporated add your Salsa Roja and simmer for about 4 minutes.
- Cut your corn tortillas into 1 inch squares. Making sure to cut the tortillas when cold to make it easier.
- In a deep pan, or deep fryer, heat your oil to 350 degrees.
- By a handful at a time, fry your tortilla chips. They fry really fast, so make sure to take them out of the oil when they turn golden. Don’t allow them to get brown or the taste will be awful. Moreover, don’t over crowd them or they won’t get crispy.
- Place your fried tortilla chips in a bowl with paper towels underneath, to remove any excess oil.
- Once all fried, in a new extended pan add about ½ tablespoon of oil, enough to coat the bottom of the pan.
- Add your sauce to the pan and let the oil incorporate with it.
- Finally, mix your tortilla chips with the sauce and cover with a lid for about 2 minutes on low heat.
- Chilaquiles are done!!!
- Now all you have to do is make an egg however you would like, I highly recommend a fried egg.
- Don’t forget a sprinkle of lime juice.