Difficulty: 
Servings: 
Description
You can find as many variations for this delicious, heartwarming breakfast dish as there are households – but La Banderita Totopos are always a perfect base. Toss them with your own simple sauce as in the recipe below. Make it a full meal by topping with fried eggs or pulled chicken and garnish with your choice of sliced radishes and onions, cilantro, Mexican crema, Ole Queso Fresco.
Ingredients
Scale
- 1 chipotle pepper in adobo sauce
- 2 small cloves garlic, peeled
- 1 cup chicken broth
- 1 cup tomato sauce
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 8 cups La Banderita Totopos chips
- To garnish as desired – Ole Crema, Ole Queso Fresco, cilantro, sliced onion.
Instructions
- Add the chile garlic, tomato sauce, chicken broth and cumin to a blender; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Carefully add the tomato mixture to oil and cook, stirring occasionally, until it thickens slightly and color darkens, about 6-8 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining tablespoon vegetable oil in a medium nonstick skillet over medium heat. Crack eggs into skillet and fry, until the whites are set but the yolks are still bright and slightly runny, about 4 minutes. Season to taste with salt and pepper.
- Gently toss the totopos in the warmed tomato sauce until coated. Toss in batches if necessary. Remove from the heat and top with the eggs. Garnish as desired.
Review Chilaquiles.