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Recipe Detail Page
Chilaquiles-Style Breakfast with Radish Microgreens
Spring 2023
This recipe takes inspiration from chilaquiles, a Mexican dish often enjoyed at breakfast. Homemade tortilla chips coated in a salsameets- enchilada sauce make a delicious base for you to scatter your favourite toppings overtop. For something a little different, the dish is all tied together with tender and spicy radish greens.
Makes 3 cups (750 mL) sauce and serves 4
TORTILLA CHIPS
10 to 12 small corn tortillas
4 cups (1 L) vegetable oil
Salt to taste
SAUCE
1 tbsp (15 mL) vegetable oil
1/2 sweet white onion, chopped
3 cloves garlic, coarsely chopped
1 can (796 mL) good-quality whole tomatoes
1 chipotle pepper in adobo, drained
1/4 cup (60 mL) cilantro sprigs
1/4 to 1/2 cup (60 to 125 mL) chicken or vegetable broth (optional)
TOPPINGS
4 eggs, fried or scrambled
1 to 2 pkgs (each 50 to 75 g) micro radish greens
2 avocados, sliced
1/4 cup (60 mL) crema or 1/4 cup (60 mL) sour cream stirred with
1 tbsp (15 mL) lime juice
1/2 cup (125 mL) queso fresco or feta cheese
2 to 3 tomatillos or tomatoes, coarsely chopped
Refried beans or drained black
beans, warmed (optional)
Crumbled chorizo (optional)
1. Prepare tortilla chips by stacking a few tortillas then cutting into wedges. Repeat with all tortillas. For extra crisp chips, spread out over a baking sheet and let stand for 4 hours. If you’re short on time, skip this drying step.
2. For the sauce, heat 1 tbsp (15 mL) oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until softened slightly, 3 minutes. Add canned tomatoes, chipotle and cilantro. Adjust heat and simmer gently, stirring occasionally and breaking up tomatoes with a wooden spoon, until thickened and flavours develop, 30 to 40 minutes. Let cool. If making ahead, sauce will keep well, covered and refrigerated, for at least 1 day.
3. Meanwhile, cook tortilla chips by pouring 4 cups (1 L) vegetable oil into a deep pan or pot. Set over medium-high heat. When shimmering but not smoking, carefully add a handful of tortilla wedges. Cook until crisp, about 1 minute. Using a slotted spoon, remove to paper towels. Pat dry then season with salt. Continue cooking in batches. Allow to cool completely. Chips can be made up to 12 hours in advance. Store loosely covered until ready to use.
4. When sauce is cool enough to handle or completely cool, add it to a blender and whirl until puréed. If it’s very thick, thin with broth.
5. Just before serving, pour sauce back into its saucepan. Set over medium heat. Cook until hot, about 1 to 3 minutes. Lightly oil a large frying pan and set over medium-high heat. When hot, crack eggs into pan. Cook until done as you like. Just before eggs are done, gently stir tortilla chips into sauce. Divide between plates. Top each with a cooked egg.
6. Sprinkle each serving with your choice of toppings, or set all the toppings out so diners can mix and match.
Makes 3 cups (750 mL) sauce and serves 4
