Chilaquiles a la Mexicana

By Douglas Weinstein
Published on: June 28, 2019

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This is a variation I created one morning based on Encarnación Pinedo’s original recipe from her seminal El Cocinero Español (The Spanish Cook), first published in 1898.  A must-have book for any serious cook who is interested in Latino cuisine.  Difficult to come by – yes – but well worth the effort.

With the addition of Danish bacon (a must-have for anyone serious about pork) and Jack cheese (spend the extra $$ for the good stuff), it serves a wider purpose than just a vehicle for stale tortillas and past-ripe tomatoes.  From our table to yours!

Serves 4 – 6

2 tbsp                     Olive oil

5 strips                   Bacon, Danish, sliced thick

4 small                   Tortillas, organic corn (5” round)

4 cloves                  Garlic, chopped fine

1 small                    Onion, sweet, thinly sliced

1/2                           Bell pepper, yellow or orange, diced

1 tsp                        Fresh chili paste

1 tbsp                      Mole paste, green or dark chocolate

28 oz                      Diced tomatoes (strain and retain liquid)

4                              Eggs

1                              Lime, cut into wedges

1 cup                      Jalapeno jack cheese, shredded

1/2                          Avocado, sliced lengthwise

1/2 cup                  Cilantro leaves, finely chopped

Salt & Pepper

  • Preheat oven to 400 degrees. In a heavy skillet, cook bacon over low heat until just short of crispiness.  Set aside on paper towel, when cool, halve strips.
  • In same skillet, without removing bacon fat, over medium heat fry tortillas one or two at a time, both sides until golden brown. Set aside on paper towel and when cool, cut into thirds.
  • Over low heat, in the same skillet, add olive oil, onions and 1 teaspoon salt and cook for 5 minutes.
  • Add garlic, bell pepper, chili paste, mole paste, and 1/2 teaspoon of freshly ground black pepper and cook for 4 minutes.
  • Add tomatoes and 3/4 of cilantro and cook for 5 minutes, stirring occasionally. If the mixture appears dry, add a tablespoon or two of the reserved tomato juice.
  • Add the fried tortillas and stir, spacing the tortillas evenly and covering them with the sauce. Partially cover the skillet and cook over low heat for 15 minutes, opening to stir every 4-5 minutes.
  • Layer the bacon over the mixture and cook, covered, for 5 more minutes.
  • Makes 4 wells with the back of large wooden spoon. Crack eggs directly into wells.  Salt and pepper eggs.  Sprinkle cheese around skillet and sprinkle remaining cilantro on top.  Put the skillet into oven for 6 – 7 minutes, until egg whites are set but yolks are still runny.
  • Remove from oven, add avocado slices, lime wedges and serve family style or in individual bowls.

Douglas Weinstein

Douglas Weinstein

Doug is the Editor and co-founder of the Technology Insider Group and Technology Designer Magazine. Previously, he was the Executive Director and co-founder of the Elf Foundation, a non-profit organization that created Room of Magic entertainment theaters in children's hospitals across North America.

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