Add some heat to your weekend brunch with this fiery and flavorful spicy chilaquiles hash recipe that will awaken your taste buds and leave you craving for more.
If you’re looking to spice up your weekend brunch routine, chilaquiles hash is the answer. This mouthwatering dish combines the bold flavors of traditional Mexican chilaquiles with the hearty appeal of breakfast hash. It’s a smart, tasty way to use up stale or leftover ingredients, and perfect for impressing friends and family. Let’s dive into everything you need to know to create this irresistible recipe at home!
Chilaquiles is a tasty Mexican dish made from tortilla chips and spicy sauce. You can make homemade chips by slicing corn tortillas and baking or frying them. I added potatoes to turn chilaquiles into a hearty chilaquiles hash. The potatoes give the dish more texture and flavor. It’s a fun way to use leftovers for breakfast.
What are Chilaquiles?
Chilaquiles is a classic Mexican breakfast dish from Indigenous Mesoamericans. It features fried or baked tortilla chips tossed in a spicy sauce. This sauce is either red or green salsa. Modern versions of the recipe top the tortilla mixture with eggs, cheese, and other garnishes. Traditionally, chilaquiles are a clever method for giving new life to old tortillas. It’s a flavorful way to start the day.
What is Breakfast Hash?
Breakfast hash is a beloved staple in American kitchens. It typically consists of diced potatoes cooked with onions and peppers. Hash usually is made with a variety of proteins like sausage or bacon. Hash is all about hearty flavors and textures. It’s a fantastic canvas for experimenting with ingredients you have on hand.
Corn Tortillas vs. Tortilla Chips
Corn tortillas are soft, pliable rounds made from masa harina. Tortilla chips are crispy and crunchy corn tortillas that are fried or baked. The main difference is texture. Tortillas are soft and used for tacos and wraps. Chips are perfect for dipping or as a base in dishes like chilaquiles and nachos.
Making Tortilla Chips from Corn Tortillas
Transforming corn tortillas into chips is simple! Cut stale tortillas into wedges. Next, lightly brush them with oil. Finally, bake or fry until golden and crispy. Homemade chips have a fresher taste. They are ideal for recipes that call for leftover tortillas. They’re crispier and have a more defined corn flavor than store bought chips.
Other Breakfast Recipes Using Stale Ingredients
Don’t toss those leftovers! Stale bread becomes French toast or bread pudding. day-old croissants can be made into breakfast sandwiches or overnight croissant breakfast casserole. Old potatoes or veggies are perfect for breakfast hash or quiche. Finally, aging tortillas are best for chilaquiles or homemade chips.
Everyone has a recipe or even just a method of cooking like this be it a quiche, a breakfast scramble, or even a stir-fry. You’re standing there in front of the fridge trying to figure out what to make. You’re going through the inventory of recipes in your head trying to think of something to make.
Finally, you’re testing flavor pallets in your mind, “I could put this with that and then some of the other thing.” We’ve all been there, haven’t we? You need to make something from what seems like nothing. The best recipes were created this way.
The Basics of Chilaquiles Hash
Chilaquiles hash is a fusion dish. It combines the crunchy, saucy goodness of chilaquiles with the savory potatoes of breakfast hash. It’s a fantastic way to use up stale tortillas, potatoes, and other odds and ends. The result is a satisfying brunch that’s hearty and bursting with flavor.
Choosing the Right Ingredients
Freshness matters, but so does creativity. Use stale tortilla chips and toss in cooked potatoes, veggies, or proteins you have on hand. If you don’t have chips, you can make some from stale corn tortillas. Select a spicy salsa for bold flavor, and don’t forget cheese and eggs for richness. The more colorful the ingredients are, the more tempting your hash will look.
Start with the Veggies
Start by cooking the potatoes until they’re crispy on the outside and fork tender on the inside. Then add the onions to the pan and sauté until they’re soft. Stir in the beans, tomatoes, and spices then simmer for 15 to 20 minutes.
Putting it All Together
Add tortilla chips to the pan making sure they’re submerged in the sauce. Use a large spoon to make some wells for eggs in the sauce. Carefully crack eggs in the wells. Let them cook until the yolks are cooked to your liking. For a runny yolk, cook them for 3 to 4 minutes. For a more cooked yolk cook them for 7 to 9 minutes. Alternatively, you can serve the chilaquiles hash with fried eggs instead of poaching them in the sauce.
Serving and Enjoying Your Spicy Chilaquiles Hash
Serve your chilaquiles hash straight from the skillet for rustic charm. Sprinkle the pan with cheese before serving. Garnish with sour cream, pickled onions, sliced avocado, or a squeeze of lime. Serve with some warmed corn tortillas or tortilla chips. This dish goes will with agua fresca for the kids or try a michelada or blood mary for the grownups.
Chilaquiles are born out of necessity. There’s always some sort of leftover tortillas. Sometimes they’re chips or sometimes they’re just stale corn tortillas. They can be covered in sauce or simmered in sauce. The sauce can be red or green. They can have eggs or not. Cheese or not. It’s really using what you have on hand to make a breakfast dish or a brunch dish. Or maybe lunch or meat-free dinner.
The addition of potatoes allows you to easily bulk up the recipe without shrinking your wallet. They add another layer of flavor and texture that goes well with the chips, eggs, and vegetables. So, check your fridge and pantry and see what type of chilaquiles you can make today.
Yield: 4
Chilaquiles Hash
Cook Time: 57 minutes
Total Time: 57 minutes
#MeatlessMonday Chilaquiles Hash is a delicious and hearty Latin American style of goulash or as Mom calls it, left over smorgasboard.
Ingredients
8 whole corn tortillas, divided
1 cup thinly sliced onion
1 cups potatoes, peeled and diced
14 ounces canned pinto beans, rinsed and drained
4 ounces canned green chiles
14 ounces crushed tomatoes
1/4 cup chili powder
1 tablespoon onion powder
2 tablespoons ground cumin
1 teaspoon granulated garlic
4 whole eggs
4 ounces queso blanco
Instructions
Preheat oven to 400.
Cut 8 tortillas into quarters. Place on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 for 10 to 15 minutes or until golden brown and crisp.
Heat a large skillet coated with cooking spray over medium-high heat. Add the potatoes and cook until crisp. Add the onions and sauté until they start to soften.
Add the beans, crushed tomatoes, chili powder, onion powder, cumin, and granulated garlic. Reduce heat and simmer 15 to 20 minutes.
Add the tortilla chips, pressing down to make sure they're submerged in the sauce.
Crack one egg into a shallow dish or custard cup. Using a spoon, make a well in the sauce and gently pour the egg into the space. Repeat with remaining eggs. Simmer until the eggs are cooked to your desire degree of doneness. 3 to 4 minutes or runny eggs or 7 to 9 for a more cooked egg yolk. Garnish with queso blanco and serve with additional, warmed tortillas.
Learn how to make crispy homemade tortilla chips fried in oil with just 3 simple ingredients. Better than store-bought and perfect for salsa or nachos!
