Chilaquiles have to be one of my favorite breakfast foods. Right after enfrijoladas (more on that in a later post).
You might’ve had them in all sorts of varieties – from chilaquiles rojos (red) to verdes (green).
This version is a bit different. And did I mention that they’re the best chilaquiles rojos you’ll ever eat? Maybe I’m a bit biased, but I really think so.
A while back I vowed to try new ways to make tortillas. You know. Ways in which I could eat them more often than not.
I found the best keto & paleo tortillas recipe and haven’t looked back. These tortillas are high in good fat and are a great addition to any recipe. Chilaquiles included.
I decided that these tortillas would remove any guilt from having chilaquiles like every single weekend. It’s got all the flavors, all the good fats, and all the feels. But don’t feel like you have to use these tortillas. There are some awesome large tortillas made by Food for Life and Engine 2.
The recipe below is using the tortilla recipe keto recipe above; however, if you want to use the large tortillas I mentioned, then be sure to switch up the recipe below and include only one large tortilla for each person. Since the keto tortillas above are a little dark, it’s harder to tell just by looking at them when they’re toasted (see image above). It’s more apparent when cooking with the larger tortillas. Here’s what they will look like before and after toasting them:
This is the kind of recipe that is an easy ‘go-to’ breakfast recipe to make from leftovers. You know. After a week of making salsa ranchera and those awesome tortillas I told you about, it’s a cinch with just the four additional ingredients. All you need is time to toast up your tortillas just right – something you can easily do with a cup of coffee to keep you company.
Breakfast will never be the same after you eat this lovely chilaquiles recipe. Add a side of refried black beans and you’re good to go!
- 2 tbsp avocado oil
- 8 keto tortillas (about 4.5″ diameter or standard size)
- 8 organic eggs (free range)
- 1.5 tsp himalayan pink salt (or to taste)
- 1 tsp garlic powder
- 2 tbsp salsa ranchera
- Crack eggs into a bowl. Add spices and salsa and wisk. Move to the side.
- Cut up tortillas (by hand or knife) into small pieces.
- Add oil to heated pan. Let the oil get hot then add tortillas. Lower head to medium.
- Start stiring. You’re going to be here a while. You want to get the tortillas nice and toasted. This could take anywhere from 10-15 minutes, depending on tortilla thickness. You might need to add more oil if the pieces aren’t toasting.
- Once the tortilla pieces are nice and toasted, add the egg and mix together a bit.
- Let eggs and tortillas cook for 5 minutes or so.
- Once that side is almost cooked half way through, using a spatula cut the chilaquiles into four parts and flip each one over. Turn off the burner.
- Serve and enjoy with avocado slices, cojita cheese, more salsa, and a side of beans.
Use free range eggs – trust me.