Embark on a culinary journey to Mexico with this tantalizing recipe for Chilaquiles. Indulge in the vibrant flavors and textures of this authentic dish that combines crunchy totopos, zesty salsa rojo, and a medley of delectable toppings.
- 10 corn tortillas
- 1 1/2 qt vegetable oil, for frying
Jacobsen Salt Co. Kosher Sea Salt, to taste
- 3 each dried guajillo chiles
- 1 dried chipotle chile
1 (28 oz) can Ciao San Marzano Tomatoes
- 1/2 cup white onion, diced
- 2 cloves garlic, crushed, peeled
1 tbsp Cattleman’s Grill Mexicano Taco Seasoning
- 2 cups green cabbage
- 1 tbsp Colonial Chile Oil
- 1 tbsp distilled white vinegar
1 tsp Cattleman’s Grill Lone Star Brisket Rub
- 1 cup Mexican Crema
- 2 tbsp lime juice
1 tsp Cattleman’s Grill Mexicano Taco Seasoning
- 8 oz longaniza sausage
- 1 each avocado, sliced
- 4 each eggs
- 1/4 cup cilantro
- 1/4 cup pickled jalapeños
- 1/4 cup cotija cheese, crumbled
Totopos (tortilla chips):
- Heat about 1 1/2 quarts vegetable oil in a Lodge 12” Cast Iron Skillet on the infrared side burner of the Napoleon P500 Gas Grill. Bring the temp up to about 375ºF-400ºF.
- To make the Totopos, cut the tortillas into quarters. Working in batches so as not to overflow the hot oil, fry the tortillas until golden brown, then flip and fry the opposite side. Remove from the hot oil with a spider or tongs and place in a bowl on paper towels. Immediately season with a shake of Jacobsen Salt Co. Kosher Sea Salt.
- While the chips are frying, grill the longaniza sausage in the main cooking chamber of the grill over high heat. Grill on both sides to get good color and a little char all around.
- Remove from the grill when the internal temperature reaches 160ºF. Remove from the grill and let cool slightly, then dice into small pieces.
- To make the salsa rojo, place a Finex 10” Cast Iron Skillet on the side burner. Toast the guajillo and chipotle chiles over medium heat just until slightly softened, about 45-60 seconds, then flip and give it another 45-60 second. Pour water into the hot skillet to cover the chiles. Cover with a lid and bring to a boil. As soon as the water boils, turn off the heat and leave the skillet covered for 15 minutes to rehydrate the chiles.
- In the pitcher of a Vitamix Blender, combine the rehydrated chiles with the remaining ingredients for the salsa rojo. Blend until smooth.
- Dump the water from the skillet and return the skillet to the side burner. Pour the salsa rojo into the skillet. Cover with a grease screen to control the splatter. Bring to a simmer. Turn heat to low. Let cook until thickened. You should be able to pull a spoon across the bottom of the skillet and the salsa doesn’t immediately fill back in behind the spoon. At this point, remove from the heat.
- Before assembling the chilaquiles, first make the slaw and crema.
- To make the slaw, combine the Chile oil, vinegar and Cattleman’s Grill Lone Star Brisket Rub. Whisk. Then add the cabbage to the bowl and toss to coat.
- To make the crema, combine ingredients in a small bowl and whisk to combine. Transfer to a squeeze bottle.
- Finally, fry four eggs to your liking, then assemble the chilaquilas.
- Combine the fried tortilla chips and the salsa rojo and toss to coat the chips in the salsa. Divide between four plates.
- Top the chips and salsa with an egg, crema, diced longaniza sausage, pickled jalapeños, cilantro and cotija cheese.
This one was fun to research and I totally want to do a side-by-side taste test with my family some Saturday:
Traditional Mexican Breakfast Dishes
The next time you host a brunch, consider taking yourself and your guests on a food adventure and explore the traditional Mexican breakfast foods of chilaquiles, huevos rancheros and migas con huevos. Each dish is made from similar ingredients but has different preparation techniques and textures.
Chilaquiles can be traced to the Aztecs and are an ingenious way to use up leftover corn tortillas. When traditionally prepared, stale corn tortillas are cut into squares and fried or baked until puffed, crisp and golden. The fried tortillas are then simmered or covered in either a red or green sauce (your choice!) and served with an egg, cheese and crema on top.
Huevos rancheros (meaning ranch-style eggs in Spanish) are like a breakfast tostada. Corn tortillas are lightly fried flat in a skillet, then spread with refried beans and salsa before getting topped with an egg, crema and cheese. Migas con huevosare more like a breakfast scramble. Corn tortilla pieces are pan-fried until crispy, then beaten eggs are added to the pan and scrambled with the tortilla pieces. Migas con huevos can be topped with cheese, avocado, and pico de gallo, or you can include diced onions, tomatoes or chiles in your scramble to make a Tex-Mex version.
- Serving Size
- 8 oz
- per serving
- 90 grams
- Saturated Fat
- 21 grams
- 695 milligrams
- 1310 milligrams
- 35.6 grams
- 16 grams
- 4 grams
- 35.7 grams