Comida with Poco X Clay | Chilaquiles
For the joy of being together
By Clay Imports
At Clay Imports, we celebrate our connection to Mexico in almost everything we do. This includes supporting sustainable local crafts, production techniques and inviting others to marvel at the beauty of this fascinating country, both at our San Miguel de Allende Studio, the workshops in Saltillo and beyond!
Naturally, being in Mexico also means we have the chance to taste one of the best cuisines in the world! In the Comida with Poco X Clay blog series, our team will be preparing some classic Mexican dishes they love using our Poco X Clay chef series ceramics, so you can also enjoy the best cuisine in the world in your own kitchen!
Coincidentally, it's Hispanic Heritage Month right now, so the timing is perfect to try something that holds such significance for Mexico.
How to make Mexican Chilaquiles
In Mexico, breakfast is one of the most important meals of the day; it is the opportunity families have to share a moment together, a chance to have a meetup with friends or simply the moment to have to yourself before work. One of the most popular breakfast dishes is Chilaquiles: tortilla chips lightly fried and served with salsa and some protein. It’s a very simple dish to make and one of the best Mexican dishes for beginners.
Chilaquiles served in our Entree bowl
Ingredients
The ingredients you’ll need for this chilaquiles recipe (serves 4):
- 5 Tomatoes
- 1 Onion
- 1 Garlic
- 2 lb of one day old tortillas
- Oil
- Queso Fresco (Ranchero cheese)
- Mexican cream (sour cream can substitute)
- Salt
- 4 Eggs
- 3 Chiles Serranos (The Clay Imports special touch)
- Lettuce (optional)
Keep your ingredients fresh in our Clay Everything bowl
Preparation
- Boil the tomatoes in water for 3 minutes. Add the chies and leave them for 2 minutes. When they are soft, remove from the heat and let them cool.
- While the tomatoes and chiles are boiling, cut the tortillas into triangles, like pizza slices.
Tortillero designed by Nixta Taqueria
- Blend the tomatoes and boiled chiles with garlic, 1/4 of the onion and a splash of water that the chiles were boiled in until you have a smooth sauce.
- In a small saucepan, add enough oil to fry the tortillas. You know the tortilla chips will be ready when it no longer makes bubbles in the oil and has an even gold color shade. Reserve the fried tortillas in a container to drain the oil excess.
- In a large saucepan, add a tablespoon of oil. When it is hot, add the salsa to the saucepan and season with salt.
- Once the sauce boils, remove it from the heat and add the tortilla chips. Make sure the tortilla chips are completely covered in sauce.
- Cover the saucepan for a minute to soften the tortilla chips.
- Prepare four fried eggs in another frying pan, one at a time, and set them aside.
- To serve, put enough chilaquiles on a plate and add one fried egg on top of it. You can add sliced onion, (previously cut) fresh cheese, crema and lettuce for a touch of freshness.
The best breakfast is served in our Entree bowl and copitas
Even more possibilities
- If you don’t feel confident around hot oil, you can always replace the tortillas with baked, natural chips
- Not a spicy food person? You can choose not to use chiles serranos while boiling the tomatoes - but eventually you will have to taste them with chiles!
- You can also scramble the eggs and add them in the frying pan with the salsa.
- You can change the protein or add more: other popular choices are chicken, beans and even chorizo.
- You can also use green tomatoes instead of regular ones. This salsa will be a little more acidic but it will add a special touch.
The secret behind Mexican cuisine is to keep practicing! The more dishes you do, the best they’ll taste and the more confident you will be to prepare these recipes. And remember, if you want to have these meals with tableware hecho en Mexico, take a look at our Poco x Clay collection. Provecho!
