Chorizo Chilaquiles

Chorizo Chilaquiles

Do you like Chorizo Chilaquiles? Do you like spicy breakfasts? Well, here I leave you a very fabulous option! This smoked recipe—heated with chipotles in adobo—can get you going. Plus, it offers the perfect mix of crunchy and creamy with a bit of last-minute shimmer, thanks to the cilantro and lime. Add that to the fact that it’s dirt cheap and a great way to use stale tortilla chips. Very recommended for when you have a hangover, this dish that sucks your ribs is the perfect cure after a night of excesses (at least that’s what they say).

What are chorizo chilaquiles in Mexican cooking?





Chorizo Chilaquiles Recipe

2 (29-ounce) diced tomatoes, preferably fire-roasted and drained

2 canned chipotle in adobo, finely chopped

1 tablespoon adobo sauce (“La Costeña” brand recommended for gluten-free option)

1 teaspoon ground cumin

½ teaspoon chili powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

For the Chilaquiles

1 pound of Mexican chorizo

2 medium red onions chopped

8 cups thick tortilla chips, slightly crushed

4 large eggs, lightly beaten

Chorizo Chilaquiles Decoration

1 cup of sour cream

2 avocados, diced

½ cup of fresh cheese crumbled

1 cup chopped fresh cilantro

2 lemon, cut into wedges

How to make the Chipotle sauce?

In the medium saucepan over medium heat, stir to combine the tomatoes, chipotle and adobo sauce, cumin, salt, chili powder, and pepper, and bring to a boil over medium heat, stirring occasionally.

How to make Chilaquiles?

1. In the large skillet over medium-high heat, sauté chorizo ​​until browned, 5 to 10 minutes, breaking into small pieces. Add half the onion and continue cooking for 3 minutes until the onion begins to soften.

2. Add the tortilla chips and 1 cup of the chipotle sauce and stir to combine. Add additional chipotle sauce as needed to moisten tortilla pieces. Continue cooking until the tortillas begin to brown, about 3 minutes.

3. Use a spatula to make a well in the center and add the eggs. Continue to stir with a spatula until browned, about 1 minute. Stir to combine with the chilaquiles mixture. Taste and adjust seasonings, if necessary.


Garnish with remaining chopped half onion and sour cream, avocado, queso fresco, and cilantro. Serve immediately, passing the lemon wedges and the rest of the chipotle sauce.


Feel free to swap out the chorizo ​​with the protein of your choice, be it refried beans, pulled chicken, or pork.

What else to abound about this world-renowned dish? This delicious recipe is usually served as a breakfast that will fill you with energy for much of the day. Also, add that most prefer the dish with green sauce than red. In addition, the favorite garnish of Mexicans for this dish is beans; if you want to know why I invite you to try them like this!

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