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Chilaquiles Recipe



Enjoy These Anytime Of The Day Or Night This is one of our favorite breakfast treats and it's so easy you really don't need a recipe. But for the chilaquiles rookie, it helps to have a few pointers! There's a wide spectrum for how to make chilaquiles but below is how we make our signature Home Style Austin chilaquiles.

Time To Prepare:

About 20 minutes all in.

Foodie Tips:

  • You really can't mess this recipe up as long as you use quality ingredients. Go for fresh where you can. Chilaquiles are as diverse as Texas landscapes with variations including shredded chicken or pork, or topping them with a fried egg, or with Mexican crema. Sides can include refried beans, guacamole, or sliced avocado.

  • A few words about chips. If you want what my family considers the best tortilla chips in the land, you'll want to try the thick-style El Milagro Totopos. Their taste is unmistakably authentic, crunchy, and pure delicious. They are an absolute essential for our chilaquiles (unless you are making your chips homemade). We find our El Milagro Totopos locally from Sarita's Meat Market in Round Rock. Caution: One bite and you'll likely never go back to Tostitos!


Ingredients:

To Serve | Salsa Fresca (Made from Fresh Chopped Tomatoes, White Onion, Jalapeño, Cilantro or Parsley, Salt and Fresh Lime Juice)

1 Cup | Heavy Cream

1 Cup | Red or Green Salsa (Tip: We use a Hatch Green Chile Salsa Verde)

2-3 Handfuls | Totopos (Thick Tortilla Chips) 2 Eggs, Scrambled

2 Handfuls | Cheese (Cotija, Queso Fresco and Oaxaca are favorites)



What To Do:

1. Make the salsa fresca and set it aside to marinate. 2. Warm a large pan over medium-high heat and pour in some heavy cream and let it simmer warm 20-30 seconds. Add in the green salsa, stirring well to prevent burning. 3. Add the totopos to the cream and break them up into big pieces with a wooden spoon or tongs, stirring to coat for up to a minute. The faster you work the less likely the chips will break down and become soggy. We prefer ours soft but still firm (not entirely crunchy).



4. Pour the scrambled eggs on top of the chips and stir for a minute or two until the eggs are done to your preference. 5. Top with more of your chosen cheese and briefly cover with a lid to warm and melt the cheese. 6. Serve warm and top with the salsa fresca and enjoy! Craving more intel about chilaquiles? This article will surely satisfy!


Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com





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