The 5 minute Mexican breakfast everyone should know how to make.

By Ethan Chlebowski · 5 min

Ingredients

Instructions

1. Set the oven to broil, and heat a pot of water to boil.
2. Dry-toast the arbol chiles in a hot pan with no oil until fragrant, then set them aside.
3. Lightly oil a sheet pan, add the jalapeño, onion, tomatoes and garlic clove, and broil until browned and charred in spots, watching closely so they don't burn.
4. Pour hot water over the toasted chiles and let them rehydrate for about 10 minutes.
5. Blend the roasted vegetables with a pinch of salt and the rehydrated chiles until completely smooth, then taste and adjust the salt.
6. Heat a drizzle of oil in a pan, add 1 part of the salsa and fry for 1-2 minutes.
7. Add about 1/4 of the salsa per 1/4 bag of tortilla chips (adjust to taste for saucier or drier chilaquiles).
8. Add 0.5 to 1 part chicken broth to the simmering salsa, stir and reduce for another minute or two.
9. Turn off the heat, add the tortilla chips and let them soak up the sauce; add more chips, salsa or broth if needed.
10. For crunchier chilaquiles, use less broth and serve right away; for softer ones, use more broth and let them sit a few minutes.
11. Serve with queso fresco, crema, pickled onions and a fried egg.

Summarized from Ethan Chlebowski's video. Watch it for the details.

More recipes with

GarlicOnionEggTomatoQueso frescoTortilla chipsPickled onion