Chilaquiles Recipe

Directions

1. 1

   Prepare the Sauce

   In a saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add tomato sauce or tomatillos and chicken/vegetable broth. Simmer for 10-15 minutes. Season with salt, pepper, and half of the chopped cilantro.

2. 2

   Fry the Corn Chips

   In a deep skillet, heat oil and fry the corn chips until golden and crispy. Remove and drain on paper towels.

3. 3

   Combine Chips and Sauce

   In a large bowl or skillet, combine the fried corn chips with the prepared sauce until evenly coated.

4. 4

   Cook the Eggs

   In a separate pan, cook the eggs to your liking (fried, scrambled, or poached).

5. 5

   Prepare the Breakfast Potatoes

   In the same skillet used for the eggs, add the diced breakfast potatoes and cook until golden and tender, about 10 minutes. Season with salt and pepper.

6. 6

   Serve

   Plate the chilaquiles topped with eggs, a dollop of sour cream, crumbled queso fresco, and the remaining cilantro. Serve with black beans on the side.

7. 7

   Optional Protein

   If desired, add cooked steak or chicken on top for an additional charge.