Chile Morita Chilaquiles
Chile Morita Chilaquiles: A Smoky Breakfast Delight
Start your day with bold and authentic flavors! These Chile Morita Chilaquiles combine the smoky depth of morita chiles, the satisfying crunch of corn tortilla chips, and the creamy richness of classic Mexican toppings. Perfect for brunch with friends or a cozy breakfast at home, this dish is a celebration of traditional Mexican cuisine that transforms simple ingredients into something extraordinary.
Related Recipe: Chilaquiles Suizos
The Star Ingredient: Chile Morita
- Chile morita, a dried and smoked jalapeño, is a culinary treasure in Mexican cooking. Its name, morita, meaning “little blackberry,” reflects its rich, reddish-purple color and slightly fruity undertones. Known for its moderate heat and intense smokiness, this chile is essential for adding depth and complexity to salsas, sauces, and dishes like chilaquiles.
- Compared to its close relative, the chipotle chile, morita chiles are smoked for a shorter time, resulting in a softer texture and a sweeter, less intense flavor. This subtle difference makes them ideal for creating a sauce that enhances rather than overpowers the other ingredients in this dish.
Storage Tips
- If you’d like to prepare this dish ahead of time, you can make the morita chile sauce in advance and store it in an airtight container in the refrigerator for up to five days. When you’re ready to serve, gently reheat the sauce and toss it with freshly fried or store-bought tortilla chips to maintain their texture.
Taste and Texture
- The morita chile sauce in this recipe is smooth, smoky, and mildly spicy, coating the tortilla chips in a way that softens them slightly while maintaining a satisfying bite. The toppings—Mexican crema, crumbled queso fresco, sliced red onions, and a fried egg—add layers of creamy, tangy, and savory flavors, making every bite unforgettable.
Serving Suggestions
Chile Morita Chilaquiles pair wonderfully with refried beans, avocado slices, or even a side of fresh fruit for a balanced breakfast. For an extra touch of indulgence, top with shredded chicken or a dollop of guacamole. This dish is also perfect for brunch gatherings—serve it with café de olla or freshly squeezed juice for a truly authentic experience.
This Chile Morita Chilaquiles recipe brings the smoky, vibrant flavors of Mexico straight to your table. With its perfectly balanced sauce, crunchy-yet-tender chips, and an array of fresh toppings, it’s a dish that turns any breakfast or brunch into a special occasion.
So fire up your skillet, roast those chiles, and prepare to savor a plateful of authentic Mexican comfort. Every smoky, savory bite will leave you craving more!
FAQs
Yes! If you don’t have morita chiles, chipotle chiles are a great substitute, though they may have a smokier and slightly spicier profile.
Replace the chicken bouillon with vegetable bouillon for a delicious vegetarian version.
Epazote adds a unique earthy flavor. Use dried epazote instead or you can omit it or substitute it with a small handful of fresh cilantro while cooking the sauce.
Chile Morita Chilaquiles
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 8
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
- 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.
