Chilaquiles
User Reviews
4.8
Chilaquiles
Description
The Chilaquiles recipe combines corn tortillas fried until crisp with a homemade red sauce crafted from rehydrated guajillo and optional arbol chiles, blended alongside tomato, garlic, and onion. This sauce is strained for smoothness, creating a moderately spicy, rich base that lightly softens but doesn’t fully sog the tortilla wedges. The process starts by soaking and boiling dried chiles, then blending with fresh ingredients for a fresh salsa roja. The fried tortilla pieces are cooked in batches to achieve even crispness before plating.
The resulting texture balances crispy and tender, while the flavors blend smoky, tangy, and savory notes from the chiles and vegetables. This dish is completed with garnishes like cotija cheese, crema, fresh cilantro, and sliced onion to add creaminess and freshness. A fried egg on top enriches the dish with additional protein and a creamy yolk to mix into the sauce and tortillas.
Chilaquiles is best enjoyed immediately to maintain tortilla crispness and can be adjusted for spiciness by omitting the arbol chiles. The recipe notes also suggest baking the tortilla wedges instead of frying for a lighter version, though store-bought chips are less ideal due to sogginess. This dish works well as a flavorful breakfast or brunch plate, combining textures and fresh ingredients.
Ingredients
- 9 guajillo chiles rinsed, stemmed, and seeded
- 2 arbol chiles rinsed and stemmed (optional
- water as needed
- 1 Roma tomato
- 1 clove garlic
- ¼ medium white onion
- 1 ½ teaspoons kosher salt plus more as needed
- 12 corn tortillas
- 1 ½ teaspoons vegetable oil plus more for frying
For serving
- cotija cheese
- cilantro chopped
- white onion thinly sliced
- Mexican crema or sour cream
- egg fried
Instructions
- In a medium pot, add the guajillo chiles, árbol chiles, and enough water to completely cover them. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.
- Using a slotted spoon, transfer the softened chiles to a blender. Add 1 ½ cups fresh water, the tomato, garlic, onion, and salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids.
- Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set it aside.
- Fill a large sauté pan or deep skillet with about 2 inches of oil and heat over medium-high heat until the temperature reaches at least 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.)
- Working in batches, add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying process with the remaining tortilla wedges.
- In a separate sauté pan or skillet, heat 1 ½ teaspoons of vegetable oil. Pour in the salsa roja and cook for 3 minutes, stirring occasionally.
- Remove the pan from the heat and add in the fried tortilla chips. Gently toss them together to coat.
- Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with a fried egg if desired.
Notes
- Omit arbol chiles for a milder sauce if desired.
- Make your own salsa roja for best flavor, but store-bought red enchilada sauce can be used as a shortcut.
- Frying tortillas creates sturdier chips that hold up better in sauce than store-bought ones, which may become soggy quickly.
- For a lighter option, bake tortilla wedges spread in a single layer with a light application of oil until crisp.
- Serve chilaquiles topped with a fried or sunny-side-up egg for a traditional presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1/4th of recipe | |
| Calories | 216kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 916mg | 38% |
| Potassium | 347mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 2283IU | 46% |
| Vitamin C | 5mg | 6% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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