A traditional Mexican dish that can be made for breakfast, lunch or even dinner. Depending on the region in Mexico, it can be made using green chili instead of red and some even add other ingredients to it. I’m from the northern region of Mexico and below is how I grew up having them.
What you need
1/3 of a white onion *optional
1 garlic clove minced
1/2 tablespoon of salt
1 bag of “chili PUYA” see picture for reference
Mozzarella shredded cheese (I use part skim-low moisture)
Corn Tortillas 6-7 will serve about 2-3ppl (Guerrero brand are great)
3 eggs+ black ground pepper( if it’s not for breakfast skip the egg and pepper)
Avocado + Sour cream *both optional
Cut the head of the chilies. Using a knife, put it through the hole where the Chili head was and take the seeds out from the inside. Do this to all the chilies you are going to use. I used up 85% of the bag. This will be your sauce so keep that in mind when trying to decide how many you are going to use.
Once you have done this to all the chilies you plan to use, fill a pot like shown in the picture above with a little over half of water and put the chilies in there. Let the lot boil until the chilies become soft and start changing color (about 15mins).
Turn the pot off. In a blender add 1/2 the tablespoon of salt and the garlic. Next, add the chilies from the pot into the blender using a large spoon. You will notice there is water left over in the pot. I add a small teacup worth of that water into the blender, it’s what gives the chili some water base vs just thick sauce. If you don’t want it to be too spicy add a little bit more BUT be careful not to add too much because it’ll become too watery. Once that’s done blend until all the chili is chopped and turn into “Salsa”. I put my blender on “chopped” and “salsa” for a total of 2 mins. Once this is done, taste the chili to make sure it isn’t missing any salt. It should have a kick to it and not just taste like chili in water. If it needs more salt add a little more you don’t want to make it too salty. Next, pour on a bowl and set aside.
Next pour some olive oil in a skillet. When trying to determine how much oil keep in mind the tortillas need to fry in it but you don’t want to pour excess oil that they won’t be able to soak in. (See picture above)Put the heat at medium and let it sit for about 5 minutes. In the mean time grab 3 tortillas at a time, and cut them in little triangles like you are going to make tortilla chips. (See picture of tortillas on cutting board for reference). Once you’ve cut all the tortillas you are going to use start laying them on the oil. *be careful remember the oil is hot* Once all the tortillas are on the skillet start chopping up your onion and setting it aside.
Keep an eye on the tortillas, make sure you mix them around with a large spoon constantly so that they all fry in the oil. You want them to become crunchy but not dark brown, just a nice golden color. When most have reached this point, in a bowl crack the 3 eggs and add a little bit of pepper to taste, mix with a fork for about 30 seconds and pour into the skillet with the tortilla chips.
You want to keep mixing it to make sure the egg grabs on to the chips and cooks well. Do this for about 3 minutes then add your first layer of cheese which should be enough to sprinkle the skillet but not a heavy coat of it. Continue to mix for about another 3 minutes.
Next, grab the bowl of chili you have on the side and start pouring it into the skillet. As you pour, mix the chips, chili and eggs into it. You want them to get a nice bright color, I pour a lot of the chili into mine because I like them to be nice and moist. If you want them to be mild and extra crunchy you can hold off on pouring all of it. Just make sure they are all at least red.
Turn off the stove and add your second layer of cheese. This is where you want to make sure it has a nice top coat to it (see picture for reference). Next sprinkle the onion on top.
Don’t let it sit for too long, I serve mine immediately because the cheese is melting and the chips have the perfect amount of moisture and crunch. I serve mine with a slice of avocado per plate and reduced-fat sour cream. If you don’t like any of that feel free to skip.
It’s a fast and delicious breakfast or when made without the egg, a great lunch/dinner.