Learn how to make a comforting Mexican staple for breakfast or any time of day.
brunch | comfort food | Mexican
Chilaquiles are a traditional and filling Mexican breakfast, consisting of fried corn tortillas topped with cheese. This recipe comes from Fermín Nuñez of Austin’s
and comes together in just 30 minutes. While Nuñez’s recipe doesn’t include an egg, feel free to top with one if you like. Our
Stainless Clad Saucier
is perfect for not only frying the tortillas to golden brown perfection, but also combining the whole thing, ensuring that each bite will be coated in a creamy tomato and chile piquin sauce.
You will need either an immersion or a stand-up blender for this recipe.
cup olive oil, divided
garlic cloves, peeled
tablespoon dried chile piquin
avocado leaves (optional)
cup tomato paste
medium tomatoes, stemmed and quartered
cup pork or chicken stock
cups heavy cream
Kosher salt to taste
corn tortillas, torn into quarters
ounces fresh chorizo
cup cotija cheese, crumbled
Cilantro, roughly chopped, for serving
4-quart Stainless Clad Saucepan
over medium. Add 2 tablespoons olive oil and heat until shimmering, then add garlic. Toast until garlic begins to color lightly (about 3 minutes), then add
and continue to cook until everything is aromatic and the garlic has deepened in color to a golden brown hue.
Add tomato paste and raise the heat to medium-high. Cook until caramelized, about 2 minutes. Add quartered tomatoes and cook down until slightly softened. Add salt to taste.
Pour in stock and cream and continue to cook until tomatoes are fully softened and everything is homogenous. Remove from heat. Remove avocado leaves and season with salt to taste.
If using an immersion blender, blend directly in the Saucepan. If using a countertop blender, allow the mixture to cool first, then transfer, and blend. The texture should be the consistency of slightly thickened soup. Set aside.
In the same Saucier, cook chorizo over medium heat until cooked through and crispy. Increase heat to medium-high and add creamy tomato piquin sauce.
Add the tortilla chips to the pan. Toss and turn constantly to coat completely in sauce, then immediately remove from heat. Transfer to a plate.
Garnish with cotija cheese and cilantro and serve.