Reinvent Mexico's Classic Breakfast with These Delicious Chilaquiles Recipes

Alternative Chilaquiles Recipe with Candied Jalapeños

Chilaquiles, a staple breakfast/brunch dish in Mexico, is often misunderstood outside of the country. In this recipe, tortilla chips are purposely made soggy with salsa in the pan before the finishing touches are added. Here's an alternative recipe for this powerhouse of a dish:

Ingredients:

• 4-5 cups tortilla chips
• 4-5 slices of Jamón Serrano
• 1 cup queso fresco, crumbled
• 1/4 cup cilantro, chopped
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1 fried egg (optional)
• Lime crema, for drizzling

For the sauce:

• 2 large tomatoes
• 1/4 cup onion
• 2 tbsp lime juice
• 2 cloves garlic
• 1 jalapeño, seeded
• 1 cup chicken broth
• Salt and pepper to taste

For the Candied Jalapeños:

• 1 1/2 cups apple cider vinegar
• 3 cups granulated sugar
• 1 tsp cumin
• 1 tsp mustard seed
• 1 tsp ground ginger
• 10-12 jalapeños, thinly sliced

Directions:

1. Blend the tomatoes, onion, lime juice, garlic, jalapeño, and chicken broth in a blender until smooth.
2. Heat vegetable oil in a large skillet over medium heat and pour the blended sauce into the skillet. Cook for 5-10 minutes, stirring occasionally, until the sauce thickens and deepens in color. Season with salt and pepper to taste.
3. Add the tortilla chips to the skillet with the sauce. Toss gently to coat the chips evenly with the sauce and let them cook for an additional 1-3 minutes to reach desired sogginess.
4. Transfer the sauced chips to a serving platter or individual plates. Top with rolled up slices of Jamón Serrano, candied jalapeños, crumbled queso fresco, chopped cilantro, and thinly sliced red onion. Add slices of avocado circling the edge of the plate and drizzle with lime crema. Add the fried egg if using on top.
5. For the Candied Jalapeños: In a large pot, combine the granulated sugar, apple cider vinegar, cumin, mustard seed, and ground ginger. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Add the sliced jalapeños to the pot, stir to coat them in the syrup, and simmer for 5 minutes, or until the jalapeños have just begun to soften and turn a darker green.
6. Using a slotted spoon, transfer the jalapeño rings to clean, sterilized jars, packing them in tightly. Pour the hot syrup over the jalapeños, ensuring they are fully submerged and leaving about 1/4-inch headspace at the top of the jar. Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and bands.

Candied jalapeños are not only perfect for these chilaquiles, but also add a sweet and spicy kick to burgers, sandwiches, nachos, or even as a topping for spicy tuna crispy rice. Enjoy!

Stephen Randall, an enthusiastic amateur chef based in Mexico, contributed this recipe featuring one of the country's staple breakfast dishes, chilaquiles, with a twist. Mexican wines are gaining international fame, and Tesla Mezcal is a newly launched product that is already struggling to keep up with demand. The country is renowned for its diverse flavors and combinations of sweet and spicy, as showcased in these candied jalapeños from the same kitchen that created chile en nogada and mole poblano.

Originally Post From https://mexiconewsdaily.com/food/reinvent-mexicos-classic-breakfast-with-these-delicious-chilaquiles-recipes/

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