Mexican

This chilaquiles recipe proves breakfast nachos is totally a thing

Name: Chilaquiles recipe: proving breakfast nachos is a thing
Yield: 4
Cuisine: /mexican
Ingredients: 435g canned refried beans; 20.00 ml sunflower oil; 4 eggs; 200g store-bought corn chips; 1 buffalo mozzarella ball, torn; 1/2 quantity guacamole (recipe below – substitute sliced avocado); Coriander; Lime halves; 2 tomatoes, chopped; 1/2 red onion, chopped; 1/2 jalapeño, chopped; 2 tsp coriander seeds; 1/2 tsp cumin seeds; 1 1/2 tsp ground chipotle chilli (from good grocers), plus extra to serve (optional); 250ml white vinegar; 2 avocados, coarsely mashed; Juice of 1 lime; 60g pico de gallo

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by delicious. team

delicious. team

Mar 12, 2019

Introducing chilaquiles, the Mexican recipe equivalent of breakfast nachos that proves you can truly never have too much of a good thing. Recipe by Evan White and Amelia Stokes.

435g canned refried beans
1 tbs sunflower oil
4 eggs
200g store-bought corn chips
1 buffalo mozzarella ball, torn
1/2 quantity guacamole (recipe below – substitute sliced avocado)

To serve

Coriander
Lime halves

Salsa roka (substitute good-quality store-bought Mexican salsa)

2 tomatoes, chopped
1/2 red onion, chopped
1/2 jalapeño, chopped
2 tsp coriander seeds
1/2 tsp cumin seeds
1 1/2 tsp ground chipotle chilli (from good grocers), plus extra to serve (optional)
1 cup (250ml) white vinegar

Guacamole

2 avocados, coarsely mashed
Juice of 1 lime
1/4 cup (60g) pico de gallo

Method

1.

For the salsa roja, combine all ingredients in a saucepan over high heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes to cook through. Remove from heat and stand for 5 minutes to cool slightly. In batches, transfer salsa to a blender and whiz until smooth.
2.

Meanwhile, place beans and 2 tsp water in a small saucepan over medium heat. Cook, stirring regularly, for 5 minutes or until hot. Remove from heat and cover until needed.
3.

Heat oil in a non-stick frypan over medium-high heat. Carefully crack eggs into pan and fry for 2-3 minutes, or until cooked to your liking.
4.

For the guacamole, place all ingredients in a bowl with 1/2 tsp salt flakes and fold to combine.
5.

Spread beans over serving plates. Top with corn chips and liberally drizzle with some salsa roja (remaining salsa can be stored, covered and chilled, for up to 2 weeks). Top with mozzarella, eggs and guacamole. Scatter with coriander and extra chipotle, if using, and serve with limes