Start Cinco de Mayo off right with a delicious Mexican breakfast recipe from The Hot Bread Kitchen Cookbook.
Made from tortillas simmered in an aromatic sauce, chilaquiles provide the best way to use leftover tortillas that are verging on stale but still have some taste left in them. As you might imagine, we often have a lot of leftover tortillas at the bakery, and so this comforting dish makes a favorite staff meal. I also love serving this at brunch with fried eggs on top. If you don’t have leftover tortillas on hand, but have tortilla chips, simply substitute six cups of chips for the fried tortillas.
Canola oil, for frying
12 (6-inch) corn tortillas, homemade or store-bought, cut into sixths
3 cups salsa verde
¼ cup sour cream
2 tablespoons whole milk
½ cup grated cojita or crumbled feta cheese
Small handful of roughly chopped cilantro leaves
½ cup finely chopped white onion
4 thinly sliced radishes
Line a baking sheet with paper towels. Pour 1 inch of oil into a large skillet and heat over medium-high heat. Working in batches, add a large handful of tortillas and cook, turning them each once, until crisp and golden brown, about a minute per side. Use tongs or a slotted spoon to transfer the chips to the lined baking sheet and season with salt. Continue cooking, adding more oil to the pan as necessary and letting it heat up, until you’ve fried all of the tortillas.
Pour off and discard the oil from the skillet, add the salsa verde, and bring to a boil. Reduce to a simmer and add the tortilla chips. Cook, stirring now and then, until the chips have softened and absorbed some of the salsa, about 5 minutes.
Meanwhile, whisk together the sour cream and milk in a small bowl and season to taste with salt.
To serve, drizzle the sour cream mixture over the chilaquiles, scatter the cheese and cilantro on top, and serve hot.