Las Palapas's Chilaquiles Taco
When it comes to one of the signature breakfasts of Texas, Las Palapas in San Antonio nails the art of making a breakfast taco every time! You'll love this simple recipe using your favorite ranchero sauce. We've included our favorite recipe from Goya Foods.
Ingredients
Chilaquiles Taco
- 2 eggs
- 3–5 corn tortilla chips broken into strips or pieces
- 1 ounce shredded Monterey Jack cheese
- ¼ to ½ cup ranchero sauce
- 1 flour tortilla
- 1 Tablespoon oil
Goya Foods Ranchero Sauce
- ½ medium onion, chopped into quarters
- 2–3 GOYA® Jalapeno Peppers
- 1 teaspoon GOYA® Minced Garlic or 2 cloves fresh garlic
- 1 Tablespoon GOYA® Corn Oil
- ¼ teaspoon GOYA® Ground Cumin
- 2 8-ounce cans GOYA® Tomato Sauce
- GOYA® Adobo All-Purpose Seasoning with Pepper to taste
Instructions
Chilaquiles Taco Recipe
- Heat oil in skillet over medium heat. Combine eggs and tortilla chips in heavy skillet and season with salt. Cook and stir until eggs are firm.
- Nestle eggs in flour tortilla and ladle ranchero sauce over eggs. Enjoy!
Goya Foods Ranchero Sauce
- In bowl of food processor, add onion, jalapeño peppers, and garlic. Process until smooth, about 2 minutes.
- Heat oil in medium skillet over medium-high heat; add pureed onion mixture and cumin. Cook until mixture turns light golden brown and fragrant, stirring occasionally, about 5 minutes. Stir in tomato sauce and 1 cup water; bring to boil. Cook until sauce thickens, stirring occasionally, about 15 minutes more. Season with adobo; keep warm. Recipe makes 4 servings of ranchero sauce. (You can also make this sauce ahead of time. Prepare and store in an airtight container for up to 5 days or in the freezer for up to 3 months.)
Notes
This recipe is provided courtesy of Las Palapas in San Antonio. The Ranchero Sauce recipe is provided courtesy of our friends at Goya Foods.
Tried this recipe?Let us know how it was!
