Loaded Chilaquiles with Chorizo are probably the most perfect breakfast ever. If you make your own salsa verde and your own corn tortilla tostadas, it borders on perfect. I hope you enjoy chilaquiles as much as I do! So delicious!
Fresh Tex-Mex
So here’s the deal: Most Tex Mex or Mexican style products on the market are not that tasty. Hard to believe, I know, with all of the popular brands of tostadas and salsas out there. Just know that real Tex-Mex and Mexican food is based on absolute freshness. Canned or bagged just won’t cut it. Make your own chips. Make your own salsa. The result will be the best dang chilaquiles you ever eaten.
If you need a recipe for making your own tostadas at home, click here.
Maybe Loaded Chilaquiles with Chorizo look like breakfast nachos to you but here is the difference: Chilaquiles can have cheese on top, but the cheese isn’t everything. The salsa is everything when making chilaquiles. In fact, chilaquiles is an incredibly old indigenous dish from the tribes of Mexico. Think of it like Welsh rarebit or bread pudding – a way to use up last night’s bread and soften it up a bit with a delicious sauce.
Mild Salsa is Best
The salsa verde that you make to go on top should be on the mild side for your Loaded Chilaquiles with Chorizo. If the salsa is too spicy then you would miss out on tenderizing the tortillas. More salsa please!
If you are looking for a light supper, this is also your recipe. Add a roasted chicken leg or an extra egg on top for a little more protein. Or for more veggies, double the amount of corn and chile poblano.
You can always pile on more tomatoes, onions or cheese but I am really into the tostadas and salsa.
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