chilaquiles mexican breakfast, chilaquiles desayuno mexicano

Ingredients For chilaquiles mexican breakfast, chilaquiles desayuno mexicano

• 12/15 md

  round white or yellow corn tortillas cut in strips and left to dry out the night before.
• 1 md

  jalapenos, roasted
• 4 or 5 lg

  red ripe tomatos, roasted
• 2 clove

  fresh garlic mashed or put through a garlic press
• 1 md

  sweet white onion quarted, roasted
• 1 lb

  mexican chorizo removed from casing and fried & rendered down, & strained of fat, chorizo is optional
• 1 tsp

  dried oregano (mexican if possible)
• 1/4 tsp

  cumin powder
• 1 or 2 sm

  canned chipotles diced (optional)
• 1/4 c

  canola oil for the sauce
• 2 c

  canola oil for frying the tortilla strips
• 1/4 c

  chopped fresh cilantro
• 1 1/2 c

  queso fresco
• 1 c

  grated oaxaca cheese or mozzarella
• 1 c

  crema mexicana or creme fraiche or sour cream diluted with a little milk
• 1/2 c

  chicken broth
• 1/2 tsp

  black pepper & `1/2 tsp salt
• 1 tsp

  toasted sesame seeds optional for garnish
• 1 c

  diced sweet vidalia onion, to serve later on chilaquiles
• 1/4 c

  olive oil for roasting the veggies
• ~simple pico de galllo~
• 2 lg

  tomatos diced small
• 1 lg

  jalapenos seeded and veins removed, diced fine
• 1 md

  sweet vidalia onion diced small
• 1 bunch

  chopped cilantro
• 1 tsp

  salt
• 1 lg

  lime, juiced
• 1/2 tsp

  garlic powder
• 1/2 tsp

  black pepper