Learn how to make Chilaquiles with Amelia Ceja
Chilaquiles recipes were originally created to use old and stale corn tortillas. These popular Mexican breakfast dishes vary from state-to-state. This is Amelia Ceja's favorite chilaquiles recipe that she pairs with Ceja Vineyards' Vino de Casa Red Blend - it's a winning combination to enjoy often with family and friends. ¡Salud!
2 dozen corn tortillas, each tortilla cut into 8 wedges
10 beaten eggs
salt to taste
3 lbs tomatoes coarsely chopped
3 jalapeño peppers coarsely chopped
3 minced garlic cloves
3 tbsp olive oil
1 medium white or yellow onion coarsely chopped
Cotija cheese or queso fresco
Crema Mexicana or crème fraiche
Spicy Tomato Salsa
Place coarsely chopped tomatoes and jalapeño peppers into a saucepan – add 2 cups of water and bring to a boil. Simmer for 20 minutes. Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and pulse until blended but not puréed. Then, add 2 tbsp of olive oil to a medium hot sauté pan. Next, add the coarsely chopped onion and cook for 5 minutes. Add the contents from the blender and bring to a boil. Reduce heat and simmer for 10 minutes – season with salt and pepper to taste.
In a large sauté pan, coat pan generously with corn oil, (1/4 inch), heat to medium high to high. When the oil is quite hot, add ½ of the tortillas, and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.
Add 3 tbsp olive oil to pan, bring to medium heat again. Add the fried tortillas – next pour the beaten eggs over the fried tortillas. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes). Next add the spicy tomato salsa to the egg mixture and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes. Serve immediately and garnish with crumbled Cotija cheese or queso fresco, Crema Mexicana or crème fraiche, chopped cilantro and an avocado slice.