Crispy corn tortillas, briefly coated in a spicy roasted tomato sauce, are the starting point for this Mexican-inspired breakfast. Black beans, creamy avocado and a fried egg turn it into a hearty brunch.
Chilaquiles are all about the contrast between corn tortillas and salsa. The tortillas soak up some of the sauce, but they shouldn’t turn into a soft mass: some of the edges can stay crisp. That’s why the fried tortilla pieces are added to the sauce at the very last moment. Get the plates and toppings ready beforehand, so you can serve as soon as everything is tossed together.
The red sauce gets its flavor from tomatoes, onion and garlic, charred in a hot pan. Roasting them adds depth, even when you’re using tomatoes outside their summer season. Dried guajillo brings a mild, fruity chili warmth. Remove the stem and seeds, then soften the chili in hot water before blending it; this helps it mix evenly into the sauce. For more heat, add a small dried chile de árbol. It’s hotter, so start with a little.
Corn tortillas matter more here than a neutral substitute: they have a firm bite and a distinctive corn flavor. Use day-old tortillas if possible, or leave fresh tortillas to dry out briefly after cutting them, so they’re less likely to go soft while frying. Fry them in batches in hot oil and drain them well. For a lighter, oven-baked version, brush the pieces with oil and bake them on a baking sheet until golden brown; the texture is a little different, but they still hold up well in the sauce.
Black beans make the dish more filling and go well with the chili’s earthy flavor. Canned beans are convenient: rinse them and warm them in the sauce. Avocado mellows the heat, cilantro adds a fresh, green contrast, and a lime wedge brings extra acidity to the table. A fried egg with a still-soft yolk completes the dish; cook the egg separately so the tortillas don’t need to stay in the pan any longer.
Serve chilaquiles straight from the pan, preferably on warm plates. You can make the sauce and beans ahead and store them covered in the refrigerator; heat them through before using. Keep the tortilla pieces separate and toss them with the sauce just before eating. Once assembled, a serving will soften in storage, so it’s best to make only as much as you’re serving right away.
Place the guajillo peppers in a dry frying pan and toast over medium heat for about 20 seconds per side, until fragrant. Transfer them to a bowl, pour in the hot water and leave to soak for 15 minutes. Remove the stems and seeds; reserve the soaking water.
Roast the tomatoes, onion and unpeeled garlic in the same dry pan. Turn them regularly until the tomatoes are soft and charred in spots, and the onion and garlic smell roasted, about 10 minutes. Squeeze the garlic out of its skin.
Blend the tomatoes, onion, garlic and guajillo with the soaking water and salt until smooth. Heat 1 tablespoon oil in a large frying pan. Pour in the sauce and simmer gently for 6–8 minutes, until it thickens slightly. Stir in the black beans and heat for 2 minutes. Add a splash of water if the sauce is very thick.
Cut the tortillas into wedges. Heat the neutral oil in a frying pan over medium heat. Fry the wedges in batches until golden brown and crisp, about 1–2 minutes per side. Drain them on paper towels and season lightly with salt.
Heat a little of the remaining oil in a frying pan and fry the eggs as you like; leave the yolks soft if you prefer. Meanwhile, slice the avocado and roughly chop the cilantro.
Add the tortilla pieces to the warm sauce just before serving and toss for 30–60 seconds. Remove the pan from the heat as soon as the pieces are partly coated but still have crisp edges.
Divide the chilaquiles between two plates. Top each plate with a fried egg and scatter over the avocado and cilantro. Serve with lime wedges.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.