While they are restorative, Hollyhock programs can take a lot of energy – whether it is learning new ideas or enjoying active movement. So it’s important that we fuel our guests with a good breakfast! The Hollyhock kitchen has been hard at work coming up with new creative dishes, and we love this new take on a Mexican classic.
Chilaquiles are a traditional Mexican breakfast made with tortilla chips simmered in sauce or salsa. The perfect mix of savory with a tiny bit of crunch!
- 12 6” stale corn tortillas cut in 6ths
- 3 tbsp sunflower oil
- ½ cup crema (or mix ½ tsp sugar into ½ cup sour cream)
- ½ cup crumbled queso fresco or substitute feta cheese
- ½ cup cilantro sliced
- ¼ cup thinly sliced red onion
- 2 cups salsa roja
- 4 eggs
- ½ tsp epazote (optional)
- Salt to taste
- 3 roma tomatoes
- 1 serrano pepper
- 1 clove of garlic
- ¼ of a large onion
- Salt to taste
To make the salsa, combine all the ingredients in a medium saucepan and cover with water. Bring to a boil and then reduce to medium heat and cook for about 15 minutes. Combine the cooked vegetables and ½ cup of the cooking water in a blender. Allow to cool somewhat before blending to make a smooth sauce. Season with salt.
To make the chilaquiles, preheat the oven to 400 degrees, toss the tortillas in the sunflower oil, spread them out on a sheet pan and sprinkle with salt. Bake for about 10 minutes, checking frequently until the tortillas are crisp and golden on the edges. Remove them from the oven. Meanwhile preheat a large deep skillet over medium heat, and a pan for frying eggs. Add the salsa and epazote to the skillet and cook it for about 5 minutes. Then carefully stir in the chips and start frying your eggs. Cook the chips for about 2 minutes.
Serve the chilaquiles garnished with the crumbled cheese, cilantro, thinly sliced red onion, crema, and top with a fried egg.