A.K.A The most amazing breakfast nachos you will ever have.
Okay, it may be a tiny bit misleading because you won’t have the crunch and kind of dry-ness that nachos have. However, you don’t need to dip these chilaquiles in an assortment of things in order to make them incredible.
When James was stationed at Naval Station Newport, we used to go eat at this restaurant called Diego’s almost every weekend. I will never forget the first time I ordered the chilaquiles, and thought to myself “is there a reason these aren’t on every menu? Everywhere?” as I washed it down with their Holy Habanero Bloody. It’s pretty much been stuck in my mind since those Rhode Island days, 2 years ago.
Chilaquiles are a traditional Mexican dish that highlights fresh corn tortilla chips, a spicy chili laden tomato sauce, and a generous sprinkling of cheese.
Top those bad boys with a fried egg, and you have yourself the ideal breakfast. Or at least I have myself the ideal breakfast. Whose with me?!
Because I went shopping on May 2nd, there was not a pack of fresh corn tortillas to be had in any food store near the vicinity of my home.
Thusly, in the spirit of Ina Garten: if you can’t make your own tortilla chips made from corn grown alongside the Río Grijalva, store bought is fine.
It all starts with dried chilis…
You will need:
7 dried chilis. I use a combination of New Mexican and California
1 28-ounce can of crushed tomatoes
1 lime, juiced
1 red onion, chopped
4 garlic cloves, crushed
1 jalapeno, chopped (seeds included if you like spice)
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/4 cup vegetable oil
4 cups of tortilla chips (either fresh or good quality store bought)
1 cup of chicken chorizo sausage, diced and sautéed
1 cup shredded manchego cheese
1 avocado, diced and tossed with 1 tablespoon lime juice to prevent browning
cilantro
queso fresco for serving
This seems like a lot. But truthfully the entire thing came together in under an hour, and the longest thing to do was to let the chilis rehydrate, and sauce simmer for 15 minutes. Stay with me and you will be rewarded.
Cover the chilis in boiling water, and let sit for about 10 minutes or until they are reconstituted. Save the amber liquid when removing chilis for the sauce.
In a blender, mix together the chilis with stems removed, onion, garlic, jalapeño, lime juice, tomatoes, and spices.
Heat the oil in a skillet, and add in the spicy tomato sauce. Use caution, because the oil will splatter.
Simmer this on low heat for about 15 minutes or until it is thickened. If it becomes too thick, add in some of the chili soaking liquid until it is a good consistency; not too thick, but not as thin as a soup.
Now, we assemble (yes it really is that easy).
Preheat the broiler and be prepared for greatness.
Toss together half of the chips with 1 cup of sauce. Add this into the bottom of a broiler-safe skillet, top with half of the cheese and a smattering of cilantro.
Repeat this one more time with the remaining chips and 1 cup of sauce.
Scatter the remaining cheese, and broil until everything has melted, and the edges of a few lucky chips get nice and crisp.
Meanwhile, fry your eggs and set the table.
Top with cilantro, avocado, the chicken chorizo, and fried eggs.
This dish is truly so simple and so impressive, it will make your Cinco De Mayo brunch far better than any restaurant’s.
So tuck in, get the margaritas and cinnamon mocha coffees ready, and invite me over.
This is honestly as close to a perfect breakfast as you can get. Maybe some tres leches cake to finish off the festivities, and we’re talking.
Feliz Cinco de Mayo!