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Chilaquiles- Traditional Authentic Mexican Cooking


This classic dish goes back to the Aztec times but it was officially documented in a Spanish-American cookbook in the United States in the late 1800’s. Find some authentic Mexican recipes here!"


24 corn tortillas each tortilla cut into 8 wedges
– 10 beaten eggs
– corn oil
– salt to taste
– 3 lbs tomatoes, coarsely chopped
– 3 jalapeño peppers coarsely chopped
– 3 minced garlic cloves
– 3 tbsp olive oil
– 1 medium white or yellow onion coarsely chopped
– Cotija cheese or queso fresco
– Cotija cheese or queso fresco Crema Mexicana or créme fraiche
– cilantro chopped
– avocado sliced

Spicy Tomato Salsa

1. Place coarsely chopped tomatoes and jalapeño peppers into a saucepan then add 2 cups of water and bring to a boil. Simmer for 20 minutes.

2. Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and pulse until blended but not puréed.

3. Then add 2 tbsp of olive oil to a medium hot sauté pan. Add in the coarsely chopped onion and cook for 5 minutes.

4. Add the contents from the blender and bring to a boil.

5. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.


1. In a large sauté pan, coat pan generously with corn oil (1/4 inch), heat to medium high to high. When the oil is hot, add 1/2 of the tortillas, and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.

2. Add 3 tbsp olive oil to pan and bring to medium heat. Add the fried tortillas then pour the beaten eggs over them. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes).

3. Now add in spicy tomato salsa and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes.




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