Chilaquiles are one of my favorite foods. Typically they're a breakfast food but chilaquiles are kind of like pancakes, in that they're a breakfast food that tastes even better if they're eaten for dinner. Oh, yes! They're also super simple to make but can be a little time consuming.
- 8 corn tortillas
- 1 can of El Pato tomato sauce
- vegetable or canola oil
- grated cheese
- 3 eggs
Cut your tortillas into eighths and pan fry. I prefer doing them in small batches but that's up to you. Fry the tortillas until the edges start to turn golden on each side, drain excess oil and set aside until all your tortilla slices are fried. (BTdubs: This is how tortilla chips are made) Next, drain all excess oil and scramble the eggs. When the eggs are done, add the tortilla chips to the pan and pour the El Pato sauce on top. Mix the tortillas, eggs, and sauce together. Once done add the cheese on top. It's usually done pretty quickly after adding the sauce. You don't want the tortilla chips to be soggy when you're eating them so don't let them sit in the sauce for too long. Another way I make them is by adding chorizo while the eggs are cooking. Serves 4.