Loaded Chilaquiles with Chorizo are the best breakfast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



68 fresh tomatillos, peeled and washed

1 clove garlic

1 tsp. dried chile piquin (4g)

Salt to taste

1 chile poblano

1 ear fresh corn, kernels removed

¼ medium onion, chopped

4 oz. Mexican style chorizo, casing removed (65g)

Salt and pepper to taste

12 fried eggs

Corn tostada chips for 2 people

Crema Mexicana or regular sour cream

¼ cup crumbled queso fresco


For the salsa, place the tomatillos in a medium saucepan and cover with water. Bring to a boil and simmer for 5 minutes until the tomatillos turn from bright green to olive drab color. Remove from the heat and drain the water.

Place the garlic, dried chile piquin and salt in a molcajete, mortar or in a blender. Add the cooked tomatillos and blend into a smooth salsa. Set aside

Roast the chile poblano over an open flame or under an electric broiler until it is toasty and brown. Remove from the heat and wrap in a towel Allow to sweat for 5-10 minutes. Remove from the towel, scrape off the blackened skin, remove the seeds and stem. Rinse the chile and then dice. Set aside.

Place the Mexican style chorizo in a small skillet. Brown the chorizo for about 3 minutes then add the chopped onions. Sauté briefly then add the corn and chile poblano. Stir to combine well then remove from the heat.

Place the tostadas on a serving plate. Cover with the warm chorizo mixture. Top with the fried egg, then garnish with the salsa, crema Mexicana and queso fresco.