Description
Breakfast just got a bold upgrade with these Chile Morita Chilaquiles, where every bite is a perfect balance of smoky, savory, and creamy.
Ingredients
Scale
- ¼ piece white onion
- 5 roma tomatoes
- 2 garlic cloves, unpeeled
- 3 morita chiles
- 1 cup water
- 1 tablespoon cooking oil
- 1 teaspoon chicken bouillon
- ½ teaspoon salt
- 1 epazote sprig
- 6 cups corn tortilla chips
- Toppings:
Mexican crema - queso fresco, crumbled
- red onion, sliced
- fresh cilantro leaves
Instructions
- Roast onion, tomatoes, garlic and morita chiles on a skillet or comal over medium heat. After 4 minutes, remove morita chiles from skillet, cut off stems and place in a separate bowl with hot water to hydrate; 10 minutes.
- When char spots begin appearing on the onion, tomatoes and garlic remove from heat. Peel garlic cloves. Transfer onion, tomatoes, garlic and hydrated morita chiles to a blender. Add water and blend until smooth.
- Heat oil in a large skillet over medium heat. Run sauce through a mesh strainer into hot oil. Add buillon, salt and epazote. Cook for 10 minutes stirring frequently. Remove from heat.
- Add tortilla chips to sauce and carefully fold in to coat with sauce. Place a portion chilaquiles on a plate, top with a drizzle of Mexican crema, queso fresco, red onions, cilantro and a fried egg. Serve.