See that beautiful mess up there? It’s finger-licking heaven. Crunchy waffle wedges get doused in a smoky chipotle rojo sauce for a soul-satisfying, mash-up breakfast that just might slop all over your PJs. (Totally worth it.) A traditional chilaquiles recipe uses lightly-fried corn tortillas as the base but we've further breakfast-ified this Mexican classic by swapping the chips for savory waffles. Don’t worry, these aren’t your average fluffy, buttermilk waffles—mixing cornmeal into the batter guarantees extra crispiness, so they won’t sog in the sauce. Speaking of fiery rojo sauce, stir in a couple tablespoons of maple syrup for a touch of sweetness—and so your waffles don’t get too homesick. We promise, you won't miss the tortillas.
Waffle-quiles
Ingredients
How to Make It
Make the batter. Combine the first five ingredients through baking powder in a medium bowl. In another bowl, whisk together the buttermilk, vegetable oil, and egg. Make a well in the center of the dry ingredients, pour in the buttermilk mixture, and stir until just combined.
Make the waffles. Pour enough batter onto the waffle iron to create a thin layer (the thinner, the crispier). Cook until golden brown. Remove and cut into wedges.
Make the sauce. Heat 1 tablespoon of oil in a skillet over medium heat. Cook the onion and garlic for a couple of minutes. Add the remaining ingredients to the pan and cook until liquid is slightly thickened. Season with salt, remove from heat, and place liquid in a blender. Blend until smooth.
Make it Instagram excellent. Toss the waffle pieces in the sauce and arrange on a plate. Garnish with a couple or all of the toppings listed above. Devour immediately.
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