Chilaquiles are one of the most beloved dishes in Mexico. You can find them everywhere and are one of the most popular breakfast options. There are many, many types of chilaquiles, they can be made with red or green sauce but chilaquiles with mole are also common such as these ones. As for toppings or sides, the options are many: fried eggs or chicken being the most popular ones. We made ours with some very tasty chipotle oyster mushrooms but you can add whatever you like. Chilaquiles are a perfect way to use leftovers and to give new life to not-so-fresh corn tortillas!
Tortilla Chips
-10 to 15 corn tortillas
-vegetable oil
-salt
1 Preheat the oven to 180C
2 Brush the tortillas on both sides with a little bit of the oil. Pile them together and cut them into triangles. Cut them in half first and then cut two or three triangles, depending on how big you like the chips.
3 Layer flat in a baking tray and bake them for 5 to 7 minutes before turning them. Continue baking until golden brown and crunchy.
4 Remove the tortilla chips and add them to a bowl. Sprinkle with salt and set aside.
Note:
- If you have an air fryer you can make tortilla chips quickly and easily! Just remember to make them in smaller batches and shake them halfway. We used ours at 180C for a total of 7 minutes, shaking halfway. Sprinkle with sea salt while they are still hot. Perfect, crunchy, golden tortilla chips every time.
Chipotle Oyster Mushrooms
-350g oyster mushrooms
-1 or 2 tbsp chipotles in adobo, finely minced
-2 tbsp olive oil
-1 tsp garlic powder
-salt and black pepper to taste
1 Mix the chipotles with olive oil, garlic powder, salt and pepper. Adjust seasoning to taste.
2 Brush the oyster mushrooms on both sides with the chipotle mixture and cook in a pan on medium-high heat for 8 to 10 minutes on each side until nicely golden-brown.
Mole Verde Chilaquiles
-tortilla chips
-pipian or mole verde. You can find ready to use green mole here or you can make your own following our Green Mole recipe, it is really, really good!
-water (as needed)
1 Ready to use mole verde - Scoop out 115g (approximately half a jar) and place in a pot. Start by adding 2 cups of water and whisk until the mixture is silky. Add more water to adjust the consistency to your liking. Bring the sauce to a boil and simmer for 10 minutes. Add the tortilla chips into the sauce and stir until all the tortilla chips have been coated. The tortilla chips should be coated in this sauce so it shouldn’t be too liquidy.
2 Homemade Pipian (mole verde) - Add half of the green mole to a pan and add half a cup of water and mix well. Bring the sauce to a boil and simmer for 5 minutes before adding the tortilla chips. Stir until all the tortilla chips are nicely coated in the sauce. This sauce shouldn't be too liquidy.
Notes
- Chilaquiles can be very crunchy or softened. It is up to you how you prefer them. To get crunchy chilaquiles, serve as soon as the tortilla chips have been coated with the sauce. If you enjoy soft chilaquiles, leave them in the sauce for longer and they will get softer as they absorb the sauce.
To Serve
-fresh coriander
-white onion, thinly sliced
-crumbled feta cheese
-chipotle oyster mushrooms
-sesame and pumpkin seeds (optional)
1 Dish the chilaquiles onto a plate and add the mushrooms to one side. Top with onions, fresh cilantro and feta cheese. Sprinkle sesame and pumpkin seeds. Additionally, you can add dollops of creme fraiche too.
You can find our other Chilaquiles recipe here!
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