Chilaquiles (Tortilla Stew)
Pronounced “chill-uh-KILL-ehs,” these softened tortilla chips are a favorite hearty breakfast item in Mexico. They're perfect for brunch, because they only take a few minutes to throw together once the ingredients are assembled.
INGREDIENTS | SERVES 2
- 4 cups tortilla chips (any color)
- 2 cups vegetable stock
- 1 cup New Mexico Chili Sauce or spicy tomato sauce
- 4 large eggs (optional)
- 2 tablespoons sour cream or Tofu Sour Cream
- Chopped cilantro
Place the chips in a large skillet over a high flame. Add 1 cup of vegetable stock and the New Mexico Chili Sauce.
Bring to a boil, then lower to a simmer, adding more stock as needed to keep the mixture soupy. Cook until the tortillas are well softened, but not mushy. If desired, fry the eggs in a little butter.
Serve the chilaquiles on 2 plates, topped with fried eggs, a dollop of sour cream, and a sprinkling of chopped cilantro.