Kimchi & Cornbread

Chilaquiles Mayas

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.

Chilaquiles Mayas
Serves 2
Spicy and filling Mexican breakfast dish.
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  1. 4 peeled tomatoes
  2. 1 clove garlic
  3. 1 habanero (or choice of chili)
  4. 1 slice of purple onion
  5. 1/2 cup chicken stock
  6. 2 cups totopos (corn tortilla chips)
  7. 1/2 - 1 cup shredded chicken
  8. crumbly cheese to taste, optional
  9. salt, to taste
  10. papper, to taste
  1. Place peeled tomatoes, garlic, chili, salt, pepper, and chicken stock into blender and blend for 3 minutes. You a revoking for a silky consistency.
  2. Place tomato blend in a pan and bring to a boil. Lower heat and simmer to thicken about 10 minutes.
  3. Place slice of purple onion in ice water bath to bring out the bite.
  4. Heat chicken and warm tortillas.
  5. Stack tortillas on a plate. Sprinkle chicken on top. Drizzle tomato sauce and gently place onions. Sprinkle with cheese and serve.
Kimchi & Cornbread


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