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Chilaquiles

Chilaquiles made from crispy corn tortillas tossed in a salsa roja (red chile sauce) and topped with cheese, Mexican crema, and more!

Prep Time
8 mins
Cook Time
8 mins
Total Time
25 mins
Servings: 4 people
Calories: 216 kcal
Course: Breakfast
Cuisine: Mexican

Ingredients

  • 9 guajillo chiles, rinsed, stemmed, and seeded
  • 2 árbol 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
  • chopped cilantro
  • Thinly sliced white onions
  • Mexican crema or sour cream
  • fried eggs

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Remove the pan from the heat and add in the fried tortilla chips. Gently toss them together to coat.
  8. Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with a fried egg if desired.

Notes

  • Spice level: The árbol chiles add a little heat to this salsa roja. If you don’t want it spicy, you can leave it out.
  • The sauce: I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought red enchilada sauce.
  • Baking instead of frying: If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy.
  • Store-bought chips: I'm not a fan of using store-bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid. However, if you do use store-bought chips, make sure they're thick and sturdy. Many Mexican grocery stores often sell homemade tortilla chips that you can purchase!
  • Serving: One of the most popular ways to serve chilaquiles is with a fried or sunny-side-up egg!

Nutrition Information

Serving 1/4th of recipe Calories 216kcal (11%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 0.01g Sodium 916mg (38%) Potassium 347mg (10%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 2283IU (46%) Vitamin C 5mg (6%) Calcium 72mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 216

% 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.