If you are not familiar with chilaquiles you should acquaint yourself. Soon. Chilaquiles is a traditional Mexican dish that is typically served for breakfast or brunch. It consists of tortilla chips, or totopos, in a green or red salsa. Often you will see scrambled eggs or roasted chicken thrown in there. It is known to be a hangover cure.
I first had these at brunch in Cabo with my parents. It was a revelation. In all fairness, pretty much everything tastes good with this view.
Chilaquiles are a favorite of my mom, so I decided to try to make them for Mother’s Day this year. They are surprisingly easy and really delicious. Be sure to use the thick cut tortilla corn chips so they don’t get too soggy in the sauce. If you are in the Chicago area I would suggest El Ranchero chips. They are perfect for this recipe. You probably know them as the “green bag”. No one seems to remember the name but they are available everywhere.
The Perfect Pairing for this recipe is frozen chipotles in adobo sauce. Chipotles in adobo are a common ingredient in Mexican cooking. They are super spicy, so a little goes a long way. Because of this I always seem to have half a can leftover after using them in a recipe. Rather than throwing these away, transfer them to a freezer safe plastic bag and store in your freezer. When you need to use them in a recipe you can chip off a bit and toss it in the sauce or defrost on the counter.