the ultimate chilaquiles with guajillo chile red sauce
If you have never graced your palate with the goodness that is chilaquiles, it’s high time to change that. If you have never experienced their glory, let me regale you. Chilaquiles are basically tortilla chips that have been tossed in a sauce. Sounds basic, I know. Now, they can either be red or green. So either tossed in a salsa verde (green) or a salsa rojo (red). It is 100 percent about the sauce and toppings. Imagine that these are like breakfast nachos that you can top with just about anything. I’ve had them topped with carnitas (amazing), pork belly, carne asada, but I honestly love them just with a fried egg and every topping known to man. When it comes to toppings, for me at least, more is definitely more. I want fresh pico de gallo, avocado, crema, jalapeños, cotija cheese (the Mexican parmesan basically), cilantro, limes, everything. Not only is this just an amazing breakfast, brunch or dinner dish, but it is the hangover food that is a gift from the gods. Nothing soaks up leftover booze quite like some spicy sauce, carbs, and a runny egg. I mean, it’s scientifically proven.
Now, you can buy a jar of your favorite salsa verde or even use a store bought enchilada sauce in a pinch, but making your own sauce is 100 percent worth it and extremely easy. Some reconstituted dried chilies, a roasted tomato and some spices and garlic go into a blender and come out a smooth and flavorful sauce. You can even make a double batch and freeze it so you can have chilaquiles any time. This is hands-down my favorite breakfast or brunch food and I know you’ll love it too once you’ve experienced it!