Chilaquiles
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
46 mins
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Servings
5
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Calories
467 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Chilaquiles
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This easy Chilaquiles recipe has crispy corn tortillas tossed in a homemade sauce that combines red and green sauces then topped with queso fresco and crema. It is the most flavorful and delicious chilaquiles I have ever had! Enjoy it any time of day!
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Ingredients
- 15 white corn tortillas* , preferably older/stale
- vegetable oil , for frying
Sauce:
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth (474g)
- 3 tomatillos medium size, outer leaf removed, washed
- 3 cloves garlic
- ¼ teaspoon whole cumin seeds
- ¼ teaspoon Mexican oregano
- ¼ cup fresh cilantro (4g)
- ½ teaspoon salt , or more, to taste
- 1/2 small onion , sliced thinly
For serving:
- 1/3 cup Crumbled queso fresco (40g)
- ¼ cup Mexican crema (56g), or sour cream
- 1 avocado , chopped
- fresh cilantro , for garnish, if desired
- 5 eggs , fried
- 15 ounce can black refried beans , warmed
Instructions
- Fry Tortillas*: Cut corn tortillas into 6 wedges and allow them to dry on the counter for a few hours, or overnight (or, use older stale corn tortillas). Add about an inch or so of vegetable oil to the bottom of a large saucepan over medium heat. Once the oil is hot, add the corn tortillas (you may need to work in batches) in hot oil until crisp, turning them once or twice in the oil. Remove to a bowl or plate lined with paper towels.
- Soak dried chiles: Use scissors to cut the dried chiles open, and remove veins and seeds inside. Place dried chiles in a saucepan and cover them with water. Bring to a boil reduce heat to simmer and cook them until softened, 20-30 minutes.
- Blend Salsa Verde: While the chiles cook, make the green sauce. To a blender add 1/3 cup chicken broth, garlic, oregano and cumin seed. Blend well. Add tomatillos and ¼ cup (a small handful) fresh cilantro and blend until smooth.
- Simmer: Heat a saucepan with 2 tablespoons olive oil. Once hot, add sliced onion and cook for 3 minutes. Remove onion to a plate. Pour the green tomatillo sauce from the blender into the saucepan and simmer over medium heat for 10 minutes, stirring occasionally.
- Blend Red Chiles: Once the red chiles are softened, use a slotted spoon to remove the chiles from the liquid and place them in blender with 1 cup chicken broth. Blend until smooth.
- Combine sauces: Pour red chile sauce mixture into a fine mesh strainer set over the pot with the green sauce. Use a spoon to press it through the strainer and into the pot. Season with salt and simmer for 10 minutes. Add 2/3 cup more chicken broth. Simmer for 20 minutes. Taste and add a dash of oregano, or ground cumin, if needed.
- Add Tortillas: Add crispy tortillas to the sauce and toss until well coated.
- Serve: Divide chilaquiles between plates and sprinkle them with a pinch of queso fresco, add a few sautéed onions and a drizzle of crema. Serve with fresh sliced avocado, a side of refried black beans and a fried or sunny side up egg.
Equipments used:
Notes
- Corn Tortillas: White or yellow corn will work, and the older and staler they are, the better. I like to cut mine into triangles 1-2 days before I fry them, and leave them on the counter to dry out.
- Make Ahead Instructions: I often prep my red and green sauces and chips up to several days in advance. Keep the sauces in an airtight container in the refrigerator. Warm the sauce in a saucepan before adding chips and serving.
- Freezing Instructions: Both sauces can be frozen in a freezer safe container for up to 3 months. Let it thaw overnight in the refrigerator before heating and using.
- Can I use store-bought tortilla chips? Short answer, no. Tortilla chips soften a lot easier and will end up turning mushy after you mix it with the sauce. Corn tortillas stay crispy a lot better! If you choose to still use tortilla chips, try to select thick, organic ones.
- Variations:
- Baked Corn Tortillas: Cut corn tortillas into wedges and let them dry out then spread across two large baking sheets. Drizzle with a few tablespoons of olive oil then toss so it is all coated. Bake at 425°F (220°C) for 15-20 minutes, until crispy.
- Add Meat: I love use up leftover meat like shredded chicken, carnitas pork, or beef barbacoa.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
61g
(20%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
176mg
(59%)
Sodium
804mg
(34%)
Potassium
939mg
(27%)
Fiber
16g
(64%)
Sugar
5g
(10%)
Vitamin A
1904IU
(38%)
Vitamin C
12mg
(13%)
Calcium
204mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 176mg | 59% |
| Sodium | 804mg | 34% |
| Potassium | 939mg | 20% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 1904IU | 38% |
| Vitamin C | 12mg | 13% |
| Calcium | 204mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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