Loaded Chilaquiles with Chorizo are probably the most perfect breakfast ever. If you make your own salsa verde and your own corn tortilla tostadas, it borders on perfect. I hope you enjoy chilaquiles as much as I do! So delicious!
Fresh Tex-Mex
So here’s the deal: Most Tex Mex or Mexican style products on the market are not that tasty. Hard to believe, I know, with all of the popular brands of tostadas and salsas out there. Just know that real Tex-Mex and Mexican food is based on absolute freshness. Canned or bagged just won’t cut it. Make your own chips. Make your own salsa. The result will be the best dang chilaquiles you ever eaten.
If you need a recipe for making your own tostadas at home, click here.
Maybe Loaded Chilaquiles with Chorizo look like breakfast nachos to you but here is the difference: Chilaquiles can have cheese on top, but the cheese isn’t everything. The salsa is everything when making chilaquiles. In fact, chilaquiles is an incredibly old indigenous dish from the tribes of Mexico. Think of it like Welsh rarebit or bread pudding – a way to use up last night’s bread and soften it up a bit with a delicious sauce.
Mild Salsa is Best
The salsa verde that you make to go on top should be on the mild side for your Loaded Chilaquiles with Chorizo. If the salsa is too spicy then you would miss out on tenderizing the tortillas. More salsa please!
If you are looking for a light supper, this is also your recipe. Add a roasted chicken leg or an extra egg on top for a little more protein. Or for more veggies, double the amount of corn and chile poblano.
You can always pile on more tomatoes, onions or cheese but I am really into the tostadas and salsa.
PrintLoaded Chilaquiles with Chorizo are the best breakfast
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 Servings 1x
Ingredients
6–8 fresh tomatillos, peeled and washed
1 clove garlic
1 tsp. dried chile piquin (4g)
Salt to taste
1 chile poblano
1 ear fresh corn, kernels removed
¼ medium onion, chopped
4 oz. Mexican style chorizo, casing removed (65g)
Salt and pepper to taste
1–2 fried eggs
Corn tostada chips for 2 people
Crema Mexicana or regular sour cream
¼ cup crumbled queso fresco
Instructions
For the salsa, place the tomatillos in a medium saucepan and cover with water. Bring to a boil and simmer for 5 minutes until the tomatillos turn from bright green to olive drab color. Remove from the heat and drain the water.
Place the garlic, dried chile piquin and salt in a molcajete, mortar or in a blender. Add the cooked tomatillos and blend into a smooth salsa. Set aside
Roast the chile poblano over an open flame or under an electric broiler until it is toasty and brown. Remove from the heat and wrap in a towel Allow to sweat for 5-10 minutes. Remove from the towel, scrape off the blackened skin, remove the seeds and stem. Rinse the chile and then dice. Set aside.
Place the Mexican style chorizo in a small skillet. Brown the chorizo for about 3 minutes then add the chopped onions. Sauté briefly then add the corn and chile poblano. Stir to combine well then remove from the heat.
Place the tostadas on a serving plate. Cover with the warm chorizo mixture. Top with the fried egg, then garnish with the salsa, crema Mexicana and queso fresco.
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