A traditional Mexican breakfast designed to use up stale tortillas. Crispy fried tortilla chips (totopos) are simmered briefly in a robust red tomato and chili sauce until slightly softened but still retaining some crunch. Topped with fried eggs, crema, queso fresco, and onions.
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13 items
Broil or tomatoes, 1/2 onion, and garlic until charred. in a dry pan for 30 seconds.
Blend the vegetables and with the chicken_broth until smooth.
Heat 1 tbsp oil in a skillet, pour in the salsa, add epazote (if using), and for 10 minutes until thickened. Season with salt.
While salsa , heat remaining oil in a large pan and fry the stale tortilla wedges in batches until golden and crispy chips. Drain on paper towels.
Fry the eggs sunny-side up in a separate skillet.
Just before serving, toss the crispy tortilla chips into the hot salsa, coating them evenly. Cook for only 1-2 minutes—they should be saucy but not mushy.
Divide chilaquiles onto plates, top with a fried egg, drizzle with crema, and sprinkle with queso_fresco, chopped onion, and cilantro.
