Crispy Mexican Breakfast Tortillas (Print Version)
# Ingredients:
01 -
12 corn tortillas, ideally day-old or left out to dry naturally, cut into quarters or 6 triangles.
02 -
Neutral cooking oil like corn oil for deep frying.
03 -
A pinch of kosher salt.
04 -
1 1/2 to 2 cups of salsa verde or red chile sauce, bought or whipped up at home.
05 -
Fresh epazote sprigs if you've got them.
06 -
Crumbly queso fresco or cotija.
07 -
Creme fraiche or Mexican crema.
08 -
Fresh chopped cilantro.
09 -
Diced red onion.
10 -
Chunky or sliced avocado pieces.
# Instructions:
01 -
Pour plenty of corn oil into a big sauté pan and warm it up on medium-high to high. When you see the oil shimmer, toss in your tortilla pieces and cook until they turn a nice golden color.
02 -
Take out the golden tortillas and put them on a plate lined with paper towels to soak up extra oil. Sprinkle some kosher salt on them while they're still hot.
03 -
Clean any burnt bits from your pan. Add about 2 tablespoons of oil and get it hot again. Pour your salsa verde or red chile sauce in and let it bubble for a bit, giving it a stir now and then. Throw in epazote if you want that authentic kick.
04 -
Slowly drop your fried tortilla pieces into the bubbling sauce. Flip them around so sauce covers every bit. Let everything warm through for another minute or two.
05 -
Dish up your chilaquiles while they're hot. Top with crumbly cheese, a dollop of crema, fresh cilantro, diced red onion, and avocado chunks. They're great with fried eggs, beans, or nopalitos on the side.
# Notes:
01 -
You'll get better results with tortillas that aren't fresh - either stale ones or ones you've dried in the oven till they're nice and crisp.
02 -
You can make both sauce options ahead of time and keep them in your fridge for up to a week to save time.