Chilaquiles – the Perfect Hangover Breakfast
As with most of the recipes I’ve shown you so far, chilaquiles are pretty simple. In Mexico, these are considered comfort food, and just happen to be the perfect hangover breakfast. You could even call them “breakfast nachos.”
- 10 to 15 corn tortillas
- Vegetable oil
- Salsa verde
- 1 or 2 tbsp Chicken broth
- 1/4 cup chopped onion (white or red)
- chopped cilantro to taste
- Cacique cotija cheese
Cut up tortillas into chip sized pieces. Warm vegetable oil over stove and put cut up tortillas into oil. Stir gently as tortillas begin to crisp and brown. Pour salsa verde over tortillas and continue to simmer. Add chicken broth and continue to simmer until tortillas are browned but not too crisp.
Put on plate and garnish with chopped onion, chopped cilantro, and sprinkle with cotija cheese. I prefer the Cacique brand of cheese. Cacique also makes a wonderful crema Mexicana which you can also drizzle over the top. This is similar to sour cream, but has a more milky consistency. It is available at your local market in the dairy section, or from your local Mexican supermarket.
You can always put meat or eggs over chilaquiles if desired. I’d suggest using chopped or crumbled chorizo, bacon, or one or two scrambled eggs.
