Chilaquiles Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
179 kcal
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Course
Main Course, Breakfast, Dinner
Chilaquiles Recipe
Description
The sauce for chilaquiles is prepared by searing Roma tomatoes, then simmering them with sautéed onion, garlic, and rehydrated guajillo chiles before blending into a smooth, savory base. This sauce softens the tortilla chips while infusing them with deep flavors from the roasted vegetables and chiles, achieving a tender yet slightly crisp texture.
The dish is assembled by tossing the tortilla chips with the hot sauce, then topping with eggs cooked to preference, crumbled queso fresco or Cotija, sliced avocado, radishes, diced red onion, and fresh cilantro. The variety of toppings adds coolness, creaminess, and crunch to complement the warm, saucy chips.
Chilaquiles make a satisfying meal, typically served for breakfast or brunch. The recipe suggests making the sauce ahead and reheating it, as well as alternative quicker options like enchilada sauce if pressed for time.
Properly cooking the dried chiles in water ensures they blend smoothly; heating the sauce until simmering before combining with chips is important to maintain desired texture. Garnishes should be prepped in advance since assembling the dish is quick.
Ingredients
Chilaquiles Sauce:
- 1 tablespoon vegetable oil
- 6 Roma tomato
- 1/2 white onion peeled and stem cut off
- 3 garlic peeled and smashed, cloves
- 2 guajillo chile dried
- 2 cups water
- 2 teaspoons kosher salt plus more to taste
Assembly and Toppings
- 1 tortilla chips 5-ounce bag of choice
- 2-3 egg for topping, large
- 1 radish thinly sliced
- 2 ounces queso fresco crumbled, or Cotija
- 1 avocado sliced
- red onion for topping, diced
- cilantro for topping, handful leaves
Instructions
To Make the Chilaquiles Sauce:
- In a big saucepan or Dutch oven, set over high heat, add the vegetable oil. When the oil is hot, add the roma tomatoes and sear on first side for about 3 to 5 minutes, flip, using tongs, and sear on the opposite side for an additional 2 minutes. You may need to do this in batches. Remove the tomatoes and set them aside in a bowl or on a cutting board.
- Next, add the onion, garlic cloves and guajillo chiles, searing and toasting them for about 2 to 3 minutes. Take a peek at the onion and if it needs more time, leave it for an additional minute or two. Remove the onion and garlic cloves and set them aside. Add the tomatoes back to the pot with the chiles and add 2 cups of water. Cover the pot and cook for about 10 minutes. This will soften the tomatoes quite a bit and soften the chiles too.
- To a blender, add the mixture from the pot (the chiles, garlic cloves, onion and water). You may need to blend this sauce in batches, depending on how big your blender is (I had to do in batches). While you blend it, make sure you allow a bit of steam out of the blender, about about 1 minute, until super smooth.
- Add back to the pot and cook, uncovered, for 10 minutes. Bring to a simmer. Give it a taste and adjust the salt to your liking. I needed about 1 teaspoon.
To Assemble the Chilaquiles:
- Get your garnishes ready because the end of the dish happens quickly. Bring the sauce to a rapid simmer (you want it hot!). And fry up your eggs.
- Add the tortilla chips to the pot with the sauce and toss until they’re evenly coated. It may be easier to do this in a large bowl (you can add the tortillas to a large bowl and ladle the sauce over it).
- Divide the chips amongst plates and top with the a fried egg, a handful of sliced radishes, crumbled queso fresco, cilantro leaves and avocado, if you like.
Notes
- Ensure dried guajillo chiles are softened fully by simmering; this improves sauce texture.
- Heat sauce to a simmer before adding chips to avoid cooling the dish too much.
- Prepare all garnishes before mixing chips and sauce for a smooth assembly.
- The sauce can be made up to a week ahead and refrigerated.
- Freeze the sauce for up to 3 months in suitable containers; thaw in the fridge before use.
- If queso fresco or Cotija is unavailable, feta cheese works as a substitute.
- For quick prep, use canned enchilada sauce warmed and cooked briefly to reduce canned flavor before combining with chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 179kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 10mg | 3% |
| Sodium | 1285mg | 54% |
| Potassium | 512mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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