Okay, I’ll be honest with you… I used to HATE brunch & breakfast! I hated eggs and everythingggg has eggs in it! I would always order the burger on the brunch menu, or wait until breakfast passed. Skip ahead to recently where I found the beauty of Chilaquiles, and especially chilaquiles topped with chorizo and eggs.
My favorite recipes are ones like these, where the ingredients really stand on their own and you don’t even need to add any seasonings! It’s a great brunch meal for any time of year. It’s also super versatile because you can be flexible with how to make it: no egg, fried egg, vegan – no chorizo, or maybe you’d prefer black beans on top, or add cheese. No matter what, it’s gluten-free and packed with so much flavor! (Might I add that chorizo and eggs by itself is also absolutely delicious for brunch with some warm corn tortillas…)
I learned this recipe using my gas stove, meaning I get to use the original Mexican technique of charring the produce straight over the fire, wrapped in tinfoil. However, if you don’t have a gas stove there’s no need to worry! Instead of charring the produce, you simply put the produce in a pot and add enough water to cover it halfway. Then just pour it directly into the blender and don’t add extra water.
Ingredients (for 2 large portions)
4 Roma Tomatoes
2 Serrano Peppers (this makes it Medium spicy; you can easily add another for Hot or exclude for Mild)
Aluminum Foil (two pieces about 1 Ft. each)
Chorizo & Eggs
1 Link Chorizo (I like to use the Beef one from Cacique, but they also have Pork or even Soy options)
1 Large Egg
Large Bag of Mexican Tortilla Chips (I like to use tortilla strips and then crush them in my hand!)
Red or White Onion (diced)
Queso Fresco or Cotija Cheese (optional)
- Wrap the tomatoes, jalapeños, and serranos in aluminum foil. I like to double wrap it. Place directly onto gas stove and turn on the heat. I leave it at medium heat for about 5-10 minutes. Flip the aluminum packaging using tongs every few minutes.
- Unwrap the aluminum (watch out for steam) and place the tomatoes, jalapeños and serranos into the blender with their juices. Pour in just enough water to touch the produce.
- Blend until semi-smooth! You’ll still see chunks of peppers, but it should mostly be smooth. Leave to the side.
- In a small pot, start to cook the chorizo. Once cooked (a few minutes only), add in the egg. Scramble the egg into the chorizo then turn off the heat.
- Heat up a large pan and add the tortilla chips (I used about ⅔ of a bag). Crumble the pieces and make sure they’re heating up. After 1-2 minutes, pour in the blended chilaquiles sauce.
- Stir the chilaquiles sauce and chips together lightly – you want some pieces to soak up the sauce, while others are nice and crispy still!
- Put the chips and sauce onto a plate. Top with the chorizo and egg mixture.
- Add any toppings you’d like! My favorite is cilantro and white onion, but you can add avocado, black beans, cheese, etc.! Get creative!
- Enjoy the chilaquiles topped with chorizo and eggs while hot!
If you’re in the vibe to make some Mexican food, check out my recipe for Sweet Potato, Kale & Chorizo Enchiladas.