My father loves to make this dish, especially on Father’s Day.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 34 mins |
| Servings: | 4 |
Ingredients
- 2 tomatoes, chopped
- 6 dried chile de arbol peppers
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon granules
- salt to taste
- water to cover
- 2 tablespoons vegetable oil, or to taste
- 2 (6-inch) corn tortillas, cut into strips
- 4 eggs
Instructions
- Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
- Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
- Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 221 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
No real changes other than added cheese. Great pretty much as is!
This was so good! After I finished eating this, I made another huge portion of the salsa It was that good. Thank you for the recipe.
I make these all the time, however they are not what I consider Chilaquiles. I topped them with a sprinkle of Mexican cheese blend and diced onions.. When pressed for time, I open a can of El Pato Mexican Tomato Sauce rather than making it.