Servings
Font
Back
Chilaquiles Recipe
5 from 84 votes

Chilaquiles Recipe

Chilaquiles is a traditional Mexican dish where tortilla chips are bathed in a flavorful sauce made from seared Roma tomatoes, onion, garlic, and dried guajillo chiles. Topped with eggs, queso fresco, avocado, radishes, and cilantro, this recipe creates a balanced plate with crispy chips softened slightly by the sauce and fresh, creamy garnishes.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 179 kcal
Course: Main Course, Breakfast, Dinner
Cuisine: American, Mexican

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. 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).
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 179

% 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.