Non-stick Skillet/Frying Pan - Essential for frying eggs and cooking chilaquiles without sticking.
Cutting Board - Used to safely cut ingredines like tortillas, vegetables, etc.
Chef's Knife - Versatile knife useful for chopping various ingredients.
Whisk or Fork - To whisk eggs and mix the chilaquiles with sauce thoroughly.
Mixing Bowl - Useful for combining the salsa, frying the tortillas, and mixing other components.
Measuring Cups and Spoons - For precise ingredient measurements in recipes.
Food Processor (Optional) - Can be used to finely chop onions or garlic if preferred.
Kitchen Scissors - Helpful for easily cutting through tortillas without tearing them unnecessarily.
Tongs - For flipping eggs, serving chilaquiles, or handling hot items safely.
Spatula - Ideal for turning eggs, serving chilaquiles, or removing cooked ingredients from the pan.
7 dried guajillo or New Mexico chiles
1 28-ounce can whole tomatoes, drained
1 medium white onion, chopped (1 1/2 cups)
5 garlic cloves, chopped
1 jalapeño, with seeds, chopped
1/8 teaspoon smoked or Hungarian sweet paprika
2 tablespoons vegetable oil
2 teaspoons honey
Kosher salt, freshly ground pepper
Vegetable oil (for frying)
9 6" corn tortillas, quartered, or 36 large tortilla chips
Kosher salt
1 cup (4 ounces) crumbled queso fresco or mild feta
1 cup (4 ounces) shredded Monterey Jack
4 large eggs
Finely chopped white onion
Thinly sliced radishes
Chopped fresh cilantro
Lime wedges
Ingredient info: Guajillo and New Mexico chiles are sold at some supermarkets and at Latin markets. Smoked paprika is available at most supermarkets.
A deep-fry thermometer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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