This Mexican Breakfast Will Blow Your Mind!

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options can be more budget-friendly.

salsa

🥗Healthier: homemade salsa

💰Cheaper: canned salsa

Homemade salsa can be fresher and healthier, while canned options are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is a healthier alternative with more protein.

Heat about 1 1/2 quarts vegetable oil in a Lodge 12” Cast Iron Skillet on the infrared side burner of the Napoleon P500 Gas Grill. Bring the temp up to about 375ºF-400ºF.

Cut the tortillas into quarters. Working in batches, fry the tortillas until golden brown, then flip and fry the opposite side. Remove from the hot oil and place in a bowl on paper towels. Immediately season with salt.

Grill the longaniza sausage in the main cooking chamber of the grill over high heat until the internal temperature reaches 160ºF. Remove from the grill and let cool slightly, then dice into small pieces.

Toast the guajillo and chipotle chiles over medium heat until slightly softened. Pour water into the skillet to cover the chiles, cover with a lid, and bring to a boil. Turn off the heat and leave covered for 15 minutes to rehydrate the chiles.

In a blender, combine the rehydrated chiles with the remaining ingredients for the salsa rojo and blend until smooth. Pour the salsa into the skillet and simmer until thickened.

To make the slaw, combine the Chile oil, vinegar, and rub. Whisk and add the cabbage, tossing to coat.

To make the crema, combine ingredients in a small bowl and whisk to combine. Transfer to a squeeze bottle.

Fry four eggs to your liking, then assemble the chilaquiles by combining the fried tortilla chips and salsa rojo, dividing between plates, and topping with an egg, crema, diced longaniza sausage, pickled jalapeños, cilantro, and cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens