Crispy fried tortilla chips simmered in a vibrant, spicy red salsa, then loaded with cheese, crema, and a perfectly fried egg. A beloved Mexican breakfast that turns leftover tortillas into a masterpiece.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
601cal
17gprotein
50gcarbs
39g
Ingredients
12 pcs corn tortillas (stale tortillas work best)
1.5 cup vegetable oil (for frying tortillas)
5 pcs roma tomatoes (medium-sized)
0.5 pcs white onion (roughly chopped)
2 pcs garlic cloves
1 pcs jalapeño pepper (stem removed, use half for less heat)
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Learn to make authentic, crumbly Cotija cheese at home. This salty, aged Mexican cheese is perfect for crumbling over tacos, salads, and elote. This recipe requires patience and precision, but the rewarding, robust flavor is well worth the effort.
Tangy green chile chilaquiles with a creamy fried egg – an energy-giving brunch comfort food!
This southwest dish is perfect for brunch. With 880.9599999999999 calories and 31.189999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
salt
(or to taste)
4 pcs large eggs
0.5 cup cotija cheese (crumbled)
0.5 cup mexican crema (or sour cream thinned with a little milk)
0.25 cup red onion (thinly sliced for garnish)
3 tbsp fresh cilantro (chopped for garnish)
1 pcs avocado (sliced for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Prepare the Red Salsa
In a medium saucepan, combine the roma tomatoes, white onion, garlic cloves, and jalapeño. Cover with water and bring to a boil over high heat.
Reduce heat to medium and simmer for 10-12 minutes, until all vegetables are very tender.
Using a slotted spoon, transfer the boiled vegetables to a blender. Add 1 cup of vegetable broth, ground cumin, Mexican oregano, and salt.
Blend on high until completely smooth. Use caution when blending hot liquids; vent the lid to allow steam to escape.
Heat 1 tablespoon of vegetable oil in the now-empty saucepan over medium heat. Carefully pour the blended salsa into the pan (it may splatter).
Simmer the salsa for 5-7 minutes, stirring occasionally, until it darkens in color and thickens slightly. Keep warm on low heat.
2
Fry the Tortillas
While the salsa simmers, cut the corn tortillas into 6 or 8 wedges each.
In a large, heavy-bottomed skillet or Dutch oven, heat 1.5 cups of vegetable oil over medium-high heat until it shimmers (about 350°F or 175°C).
Working in 2-3 batches to avoid overcrowding, carefully add the tortilla wedges to the hot oil.
Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy. They should not be flimsy.
Use a slotted spoon to transfer the fried chips to a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt while they are still hot.
3
Combine and Cook Chilaquiles
Add all the fried tortilla chips to the pan with the simmering salsa.
Gently fold the chips into the salsa until they are evenly coated. Let them cook for 1-2 minutes, just long enough to soften slightly but still retain some bite. Do not overcook.
4
Fry the Eggs
While the chilaquiles are briefly simmering, heat a separate non-stick skillet over medium heat. Cook the 4 eggs to your liking (sunny-side up is traditional).
5
Assemble and Serve
Immediately divide the chilaquiles among four plates.
Top each serving with a fried egg. Garnish generously with a drizzle of Mexican crema, a sprinkle of crumbled cotija cheese, thinly sliced red onion, and chopped fresh cilantro.
Serve at once with avocado slices and lime wedges on the side.
134cal
6gprotein
1gcarbs
11gfat
Ingredients
2 large Egg
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
0.5 cup Cool Non-Chlorinated Water (Used to dilute calcium chloride and rennet)
2 tbsp Non-Iodized Salt (Cheese salt or kosher salt works best)
Instructions
1
Sanitize Equipment & Prepare Ingredients
Before starting, thoroughly wash and sanitize a large stockpot, long-handled spoon, thermometer, long knife, colander, cheesecloth, and your cheese press. This prevents contamination.
In a small bowl, dilute the 1/2 tsp of calcium chloride in 1/4 cup of cool, non-chlorinated water. Set aside.
In a separate small bowl, dilute the 1/2 tsp of liquid rennet in the remaining 1/4 cup of cool, non-chlorinated water. Set aside. Do this just before you need to add it.
2
Heat and Culture the Milk (Approx. 75 minutes)
Pour the gallon of milk into the sanitized stockpot. Attach a thermometer to the side.
Gently heat the milk on medium-low to 90°F (32°C), stirring occasionally to prevent scorching. This should take about 15-20 minutes.
Once at 90°F, turn off the heat. Sprinkle the mesophilic culture over the milk's surface and let it rehydrate for 2-3 minutes.
Stir the culture into the milk using an up-and-down motion for 1 minute to ensure it's fully incorporated.
Stir in the diluted calcium chloride solution.
Cover the pot and let the milk ripen for 1 hour. Try to maintain the temperature around 90°F (a warm spot in the kitchen or a pre-warmed oven turned off works well).
3
Set the Curd (Approx. 60 minutes)
Gently stir the diluted rennet solution into the milk for 1 minute using an up-and-down motion.
Immediately cover the pot and let it sit completely undisturbed for 45 to 60 minutes.
Check for a 'clean break' by inserting a clean knife or thermometer into the curd at an angle and lifting straight up. If the curd splits cleanly and the whey that fills the gap is clear, it's ready. If it's soft or milky, wait another 10-15 minutes.
4
Cut and Cook the Curds (Approx. 70 minutes)
Using a long knife that reaches the bottom of the pot, cut the curd into 1/2-inch cubes. Make vertical cuts first, then turn the pot 90 degrees and repeat. Finally, hold the knife at a 45-degree angle to make diagonal cuts.
Let the cut curds rest and heal for 5 minutes.
Very slowly, heat the curds to 100°F (38°C) over the next 30 minutes. Stir gently with a slotted spoon every 5 minutes to prevent the curds from matting together.
Once the temperature reaches 100°F, hold it there for another 30 minutes, stirring occasionally. The curds will shrink, firm up, and expel more whey.
5
Drain and Salt the Curds (Approx. 30 minutes)
Turn off the heat and let the curds settle to the bottom of the pot for 10 minutes.
Carefully pour off the whey. You can save the whey for baking or other uses.
Line a colander with cheesecloth and transfer the curds into it. Let them drain for 15-20 minutes.
Transfer the drained curds to a large bowl. Break up any large clumps with your fingers and thoroughly mix in the 2 tablespoons of non-iodized salt.
6
Press the Cheese (Approx. 12.5 hours)
Line your cheese press mold with a damp piece of cheesecloth, ensuring it's smooth.
Carefully pack the salted curds into the mold.
Press at 10 lbs of pressure for 20 minutes.
Remove the cheese from the press, carefully unwrap it, flip it over, re-wrap it smoothly, and place it back in the press.
Press at 20 lbs of pressure for 20 minutes.
Repeat the flipping and re-wrapping process one more time. Press at 40-50 lbs of pressure for 12 hours.
7
Air-Dry and Age the Cheese (30+ days)
After pressing, unwrap the cheese. It should be a firm, consolidated wheel. Pat it dry with a clean paper towel.
Place the cheese on a sanitized cheese mat in a cool (50-60°F / 10-15°C), well-ventilated area. Air-dry for 2-4 days, flipping it twice daily, until the surface is completely dry to the touch.
Transfer the cheese to an aging environment (like a wine fridge or a dedicated 'cheese cave') at 55°F (13°C) with 80-85% humidity.
Age for a minimum of 30 days for a mild flavor, or 60-90 days for a sharper, more traditional Cotija. Flip the cheese every 2-3 days to ensure even aging.
