A plate of chilaquiles topped with cheese, crema and cabbage, with salsas alongside

Recipe

Chilaquiles with Pasilla

Breakfast in twenty minutes. Pasilla and tomato at one to two, and good tortillas.

  • 20 min
  • Serves 2
  • Beginner

Ingredients

  • ⅓ cup Gloria Pasilla Purée
  • ⅔ cup tomato purée
  • 200 g tortilla chips, or day-old tortillas fried
  • Crema, crumbled cheese, sliced onion
  • 2 eggs, if you like

Method

  1. Warm the pasilla purée in oil, then add the tomato purée. One part pasilla to two parts tomato is the ratio.
  2. Simmer five minutes until it coats a spoon.
  3. Fold the chips through the sauce off the heat, so they soften but do not collapse.
  4. Top with crema, cheese, onion and an egg.

Step by step

How it comes together

  1. Bloom the purée

    Warm the pasilla purée in oil, then add the tomato purée. One part pasilla to two parts tomato is the ratio.

  2. Thicken the sauce

    Simmer five minutes until it coats a spoon.

  3. Fold the chips through

    Fold the chips through the sauce off the heat, so they soften but do not collapse.

  4. Top and serve

    Top with crema, cheese, onion and an egg.

Keep cooking

More recipes