Heat the vegetable oil in a small pot over medium-high heat. Add the whole tomatoes and cook, turning occasionally, until ...

Homemade chilaquiles rojos provide an easy way to transform old tortillas into a morning feast. With just a bit of work and ...

Soft-chewy-crunchy chilaquiles are the Mexican breakfast you eat from a street food vendor out of a van in Mexico City on your way to work, on your birthday at a fancy restaurant or “divorciados” ...

In a medium saucepan, bring tomatoes, garlic, guajillos, broth (or water), and 1½ teaspoons of salt to a simmer over medium heat. Partially cover with a lid and cook until the guajillos are soft and ...

Crispy tortilla chips simmer in a smoky red chile sauce, topped with fried eggs, creamy avocado, and crumbled Cotija for a breakfast worth lingering over. Claudette Zepeda is an award-winning ...

'These are the kind of chilaquiles I grew up with,' says Bricia Lopez. 'They should always be a combination of crispy and tender, never soggy' You can save this article by registering for free here.

A classic breakfast in Mexico that uses yesterday's stale tortillas to great effect. The smoky flavour of chipotle chilli works wonderfully with eggs and takes a simple breakfast dish to a new level.