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This colourful dish of sauce-soaked tortilla chips is a favourite throughout Mexico. Perfect for brunch, the smoky, spicy tomato sauce acts as a base for the chips and fried eggs, which are garnished with feta cheese, onion, coriander and lime juice. The perfect Sunday morning treat – especially if you’re a little hungover from the night before!
Chilaquiles is a dish originally from Michoacan and is made using stale tortillas which are soaked in sauce and topped with chicken, eggs or beans. There are a few variations of the dish, such as red, green or even ‘divorced’ (red and green). The recipe below is my go-to version of chilaquiles, perfect for Sunday brunch.
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