Birria Breakfast Chilaquiles Melt

Ingredients

Chilaquiles

• 2 cups fully cooked shredded birria beef, about 10 oz (280 g)
• 1 cup prepared birria consommé, divided
• ¾ cup prepared red enchilada sauce
• 6 oz (170 g) thick plain corn tortilla chips
• 1 cup (115 g) shredded Oaxaca cheese or low-moisture mozzarella

Eggs and finish

• 4 large eggs
• 1 tbsp neutral oil
• ¼ cup finely diced white onion
• 2 tbsp chopped cilantro
• 1 lime, cut into 4 wedges

Equipment

Oven-safe 12-inch skillet, small saucepan, nonstick skillet, thermometer

Allergens and ingredient notes: Milk, egg; check birria, consommé, chips, and enchilada sauce for wheat, soy, and other allergens.

Step by step

1. Heat the oven to 400°F (200°C). Warm the shredded cooked beef in the oven-safe skillet over medium heat with ½ cup of the consommé and all enchilada sauce. Simmer 4–5 minutes, stirring, until the beef reaches 165°F (74°C). This recipe starts with cooked birria, not raw stew meat.
2. Heat the remaining ½ cup consommé in a small saucepan until steaming and set aside for dipping. Fold all tortilla chips gently into the hot beef sauce, leaving some edges uncoated. Sprinkle all cheese over the skillet.
3. Bake 5–7 minutes until the cheese melts and the skillet is hot throughout. The chips will soften where they touch sauce while exposed edges stay crisper; do not leave them soaking before baking.
4. Meanwhile heat the neutral oil in a nonstick skillet over medium-low heat. Add the four eggs and cook covered, turning if needed, until whites and yolks are set and reach 160°F (71°C), about 4–6 minutes.
5. Top the skillet with all four cooked eggs. Scatter diced white onion and cilantro over it and serve immediately with the lime wedges and reserved hot consommé divided among four small dipping cups. Use an oven mitt for the hot skillet handle.

The Devotti twist: Birria becomes the chilaquiles sauce, while a separate small consommé dip keeps the remaining tortilla edges from getting flooded.

Make ahead and storage

Refrigerate within 2 hours and use within 2 days. Reheat to 165°F (74°C). Chips soften during storage; freshly assembled portions have the best texture.