The ultimate in comforting breakfast.
Freshly-fried tortilla chips provide the heft and crunch required to stand up to being simmered in salsa.Frying the chips just before adding them to the salsa yields the best results.
There are some words you don't normally associate with good food. Wet. Limp. Soggy. These are not descriptors you generally want to be putting in your mouth. But there are exceptions to every rule, and it just happens that one of the most delicious dishes of all time fits all three of those definitions. Chilaquiles just happen to sound a whole lot better than "wet, limp, soggy nachos.
Ok, I'm being a little bit unfair here. The best chilaquiles aren't so much wet as moist, and aren't so much limp as "gently softened until the chips retain just a bit of crunch but dissolve in your mouth into a mix of comforting starch and hot salsa." But still, when it comes down to it, chilaquiles are essentially soggy nachos—an excuse to eat chips and salsa for breakfast.
It's a super-simple dish to make once you have the basic ingredients ready. All you've got to do is heat up some salsa in a pan, thin it out with a little water or chicken stock, fold in some chips, and top it all with a few garnishes: Mexican crema, crumbled cheese, sliced onions, chopped cilantro, and fried or scrambled eggs are my go-to. But there's some finesse in perfecting them.use freshly-fried tortilla chips.
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