Chilaquiles, the colorful breakfast of Mexican cuisine, consists of crisp fried tortilla pieces combined with a tomato-based sauce blend. Topped with cheese, cream and, optionally, a fried egg, it turns into a filling presentation.
Cut the corn tortillas into triangular slices and fry in hot oil until crisp, then drain on paper towels.
Bring the tomato sauce to a boil in a wide pan and cook over low heat for a few minutes.
Toss the fried tortillas quickly with the hot salsa; don't let them sit too long so they stay crisp.
Top with crumbled cheese, sour cream, onion, and an optional fried egg, then serve immediately.
Allergen: contains dairy products and egg (if added). Important: Don't leave the tortillas with the salsa for too long; they soften and lose their crispness quickly, so mix quickly. You can adjust the salsa's spiciness to your taste based on the amount of pepper used.
Corn tortillas that have gone a bit stale from the day before are ideal for this recipe; if you're using fresh tortillas, dry them out a little before frying. In Mexico, chilaquiles are usually made to use up leftover tortillas.
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