These chipotle chilaquiles are made with homemade tortilla chips tossed in a spicy chipotle adobo sauce. It has just the right amount of crispiness and is packed with tons of flavor and heat from the peppers. Great for a hearty breakfast or brunch!
For the Sauce:
- 2 small Roma tomatoes
- 1/4 medium yellow onion
- 3 cloves garlic
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (65 ml) olive oil
- 1 1/4 tsp fine sea salt
- 1/2 tsp Mexican oregano
- 6 chipotle peppers in adobo sauce
For the Chips:
- 12 corn tortillas
- 2 cups (500 ml) vegetable oil
- 4 large eggs + 1 tbsp butter for frying
- Grated Cotija, queso fresco, or Oaxaca cheese
- Sour cream (preferably Mexican crema)
- Preheat the oven to 450°F (235°C) and line a small baking sheet with parchment paper.
- Cut the tomatoes in half and place them cut side up on the prepared baking sheet.
- Add the onion to the sheet cut side up along with the garlic. Leave the skin on the garlic. Bake for 20 minutes.
- Meanwhile, make the chips by heating the vegetable oil in a medium sized pot or pan. Heat for 4 minutes on medium-high.
- Line a large plate with paper towels.
- Stack the tortillas and quarter them into triangles with a pizza cutter or sharp knife. You should have four stacks of triangles.
- Reduce the heat of the oil to medium and add one stack at a time, dropping each chip individually into the oil. Fry for 2 minutes and push down into the oil if needed with a slotted frying strainer. Remove and place on the plate with paper towels. Repeat with the remaining stacks of tortillas and set aside.
- By now, the onion, garlic, and tomato should be done so remove them from the oven and add them to an immersion blender or high-speed blender.
- Add the chicken broth, olive oil, salt, Mexican oregano, and peppers. Blend until smooth and add to a large frying pan.*
- Heat the sauce on medium for 6 minutes then reduce the heat to low and simmer for another 4 minutes.
- Add the chips to the pan, tossing until they’re coated with sauce then quickly transfer them to a plate. You don’t want to leave them too long or they’ll get too soggy.
- For the eggs, heat a non-stick pan on medium-high until it’s hot enough for a drop of water to sizzle. Reduce the heat to medium and add 1 tbsp butter to the pan. Crack each egg into the pan and cook for about 2 minutes.*
- Top each plate of chilaquiles with an egg, cheese, sour cream, and cilantro. Enjoy!
For a smoother sauce, strain it with a fine mesh strainer before heating in the pan.
Eggs: To prevent the eggs from busting while cooking, place them in a ramekin then gently add them to the pan. This increases your chances of cooking a perfect egg that won’t break.
Nutrition information is only an estimate and does not include the toppings (except the eggs) and the oil used for frying.
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