Chilaquiles Con Huevos
Chilaquiles are usually served with a side of refried beans and a few slices of avocado, and of course, eggs. In turn, this makes it a very well rounded, nutritional dish that is a pretty good way to go if you like to keep your meat-eating down whenever you can.
Equipment
- Saucepan
- Strainer
- Tray
- Frying pan
- Paper towels
Ingredients
- 24 corn tortillas
- 3 cups of guajillo chili sauce 4 guajillo chilies, 1 tomato ball, 4 cloves of garlic, cumin, salt and 1 cube of bouillon powder
- 2 cups of chicken breast shredded
- 1 cup of white onion finely chopped
- 1 cup of Mexican cream
- 2 cups of fresh grated white cheese
Instructions
To prepare the sauce
- Place the ingredients in a saucepan with 1 cup of water and boil for 20 minutes.
- Blend ingredients. When ready, blend. Using a strainer, strain the sauce and pour into a saucepan, season with salt and a chicken cube. The sauce should be hot.
To prepare the chilaquiles
- Cut the tortillas into triangles, place them on a tray and let them dry or bake for a few minutes.
- Fry the tortillas in a frying pan or deep fryer until golden brown.
- Remove excess oil using paper towels and place in a container.
- Bathe with sauce. Place a bed of fried chips, add the chicken, onion and bathe with the hot red sauce. Add the Mexican cream and cheese.
To prepare the eggs
- Fry the eggs in a skillet. Cook it until the yolk reaches a minimum consistency.
- Serve by placing the egg on the chilaquiles. This dish should be served right at this moment so that the chips are enjoyed with a certain degree of crispiness, or else you'll end up with something that's simply too soggy and less than festive.