Chilaquiles is a corn tortilla and chicken dish served for breakfast in Mexico. It’s sort of like nachos. The sauce can be anything from salsa verde to a red sauce. This recipe happens to be a super spicy sauce from a restaurant called Toks. Their dish was called Chilaquiles Mayas and I loved it.
I really recommend using homemade totopos, tortilla chips. You can use my corn tortilla recipe. For this particular video I baked the chips but feel free to fry them if you want.
After shooting the video there is one thing I would do differently. I would blend the mixture a little bit longer to get a smoother consistency. It was a little too chunky but it still tasted great.
Once you get this dish together then you want to eat quickly because it gets soggy fast.
- 4 peeled tomatoes
- 1 clove garlic
- 1 habanero (or choice of chili)
- 1 slice of purple onion
- 1/2 cup chicken stock
- 2 cups totopos (corn tortilla chips)
- 1/2 - 1 cup shredded chicken
- crumbly cheese to taste, optional
- salt, to taste
- papper, to taste
- Place peeled tomatoes, garlic, chili, salt, pepper, and chicken stock into blender and blend for 3 minutes. You a revoking for a silky consistency.
- Place tomato blend in a pan and bring to a boil. Lower heat and simmer to thicken about 10 minutes.
- Place slice of purple onion in ice water bath to bring out the bite.
- Heat chicken and warm tortillas.
- Stack tortillas on a plate. Sprinkle chicken on top. Drizzle tomato sauce and gently place onions. Sprinkle with cheese and serve.