Chilaquiles
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
The recipe begins by cutting corn tortillas into wedges and frying them until crisp, using older tortillas for better texture. Dried guajillo and árbol chiles are soaked until softened, then blended with tomatillos, garlic, oregano, cumin seeds, and fresh cilantro to create a flavorful sauce. The sauce is simmered before adding the fried tortilla chips, allowing them to soften slightly while retaining some crunch. The dish is finished with crumbled queso fresco, Mexican crema, chopped avocado, fresh cilantro, and fried eggs placed on top. Warmed refried black beans serve as a side or accompaniment.
The resulting dish offers a blend of textures from crunchy to tender, with smoky and tangy flavors from the salsa and fresh creamy toppings. It is typically enjoyed as a main meal at breakfast or any time of day. The sauce’s mild heat and acidity balance the richness of the cheese and eggs.
Using stale or dried tortillas helps achieve the right chip texture that holds up well when mixed with sauce. The recipe allows sauce and chips to be made in advance and stored, with freezing options for sauces to save preparation time. Homemade chips maintain better texture compared to store-bought tortilla chips, which can become mushy quickly.
Ingredients
- 15 corn tortilla preferably older/stale, white
- vegetable oil , for frying
Sauce:
- 7 guajillo chile dried
- 4 árbol chile dried
- 2 cups chicken broth 474g, low sodium
- 3 tomatillos medium size, outer leaf removed, washed
- 3 cloves garlic
- ¼ teaspoon cumin seeds whole
- ¼ teaspoon Mexican oregano
- ¼ cup cilantro 4g, fresh
- ½ teaspoon salt , or more, to taste
- 1/2 onion sliced thinly, small
For serving:
- 1/3 cup queso fresco 40g, crumbled
- ¼ cup Mexican crema (56g), or sour cream
- 1 avocado , chopped
- cilantro for garnish, if desired, fresh
- 5 egg fried
- 15 ounce can refried black 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.
Notes
- Use older or stale corn tortillas for frying to achieve crispier chips that hold up in the sauce.
- Cut tortillas into wedges a day or two before frying and let them dry out to improve crispiness.
- Prep red and green sauces and chips ahead; sauces keep for several days refrigerated and freeze well for up to 3 months.
- Warm sauces thoroughly before adding chips to maintain proper texture.
- Store-bought tortilla chips tend to become mushy quickly; homemade fried chips provide better texture.
- Baked corn tortilla chips are a good alternative; bake dried wedges with olive oil at 425°F/220°C until crisp.
- Consider adding shredded leftover meats like chicken or pork carnitas for extra protein and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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