chilaquiles recipe

Chilaquiles is a traditional Mexican breakfast dish that is made up of a red sauce tossed with tortilla chips and cooked until softened with eggs on top!

Chilaquiles Recipe

vegetable oil

roma tomatoes

white onion (peeled and stem cut off)

garlic

guajillo chiles

water

kosher salt (plus more to taste)

tortilla

eggs (for topping)

radish (thinly sliced)

queso fresco

avocado (sliced)

Diced red onion (for topping)

cilantro leaves (for topping)

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 Make the Chilaquiles Sauce:

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.

To Assemble the Chilaquiles:

This easy chilaquiles recipe is a delicious breakfast or brunch! You&#39;ll toss tortilla chips in a zesty salsa verde and top them off with fried eggs and fresh garnishes. Wait to add the chips to the sauce until just before serving so that they&#39;re still crisp when you eat.

Chilaquiles

water broth

tortilla chips (about 4 handfuls, we

Cilantro Lime Crema (for drizzling)

eggs

radishes (thinly sliced)

jalapeño pepper (thinly sliced)

Cotija cheese

cilantro leaves

Sea salt

black pepper

Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened. Add the chips and fold to coat in the sauce.

Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños. Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.

The types of Chilaquiles you will find in Mexico are very diverse since nowadays cooks will add any sauce that they like to use. Of course, the most common Chilaquiles are the ones with red or green sauce. In central Mexico, people are more familiar with the green chilaquiles. Chilaquiles Verdes.

Chicken Chilaquiles Verdes

tortillas

chicken breast

Green salsa (recipe bellow)

Epazote leaves

Mexican cream

Mexican cheese crumble

cilantro

onion

Cook 1 pound tomatillos, 2 or 3 serrano peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.

Drain the water, reserving 1/4 of the cooking liquid.

In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.

FOR THE GREEN SALSA:

Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.

Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.

Add the sauce and the 3 epazote leaves,  let it cook for 5 minutes. Season the sauce with salt.

Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.

Serve garnished with crumble cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate!

FOR THE CHILAQUILES:

This is exactly how my friend showed me how to make chilaquiles. And forever loved it!

Thank you! I will be cooking this and many more.

alee

My husband and I both enjoyed this. I used a rotisserie chicken to save time. The only thing that I didn't understand in the recipe was adding the water to make it "saucier". After it was made I understood and wished I had added more water. It would have made more volume of the sauce. I ended up buying more tomatilloes and serranos and making more sauce the next night to go along with our leftovers. I added extra garlic to that batch, too.

Mely,  Used the Chilaquiles Verdes recipe of yours for my chicken enchiladas, worked out great with a few other additions. Don&#39;t know if you have another recipe for enchiladas but couldn&#39;t find it.Loved it......Douglas

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

guajillo chiles, (rinsed, stemmed, and seeded)

árbol chiles, (rinsed and stemmed (optional))

Water, (as needed)

Roma tomato

¼ medium white onion

½ teaspoons kosher salt, (plus more as needed)

corn tortillas

vegetable oil, (plus more for frying)

white onions

Mexican crema

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&#39;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.

Can’t wait to try this recipe. But, first, I need that tortilla chip recipe!

Delicious! I've been chasing a good recipe for chilaquiles for years and finally found one!

It's easy though and it's exactly what I was looking for. I'm 100% authenic as well. :)

Made this tonight for a quick late night dinner.  I had to sub a few things for the authentic enchilada sauce-subbed a pasilla Chile for the ancho and some dark ghiradelli chocolate for Mexican chocolate.  Didn’t have cotija on hand so used some white cheddar and my refrigerator pickled onions with radish and cilantro.  The enchilada sauce was spicy but not overwhelmingly, just a nice warmth cooled down with the egg yolk and the radishes.  Great quick dinner with a homemade brown ale from my hubby’s garage brewery!

Great, simple, tasty! This has always been one of my favourite breakfasts.  Made it for Christmas Day breakfast (with tamales). Great recipe, easy to follow instructions, yummy photos to inspire. Luckily we have a great Mexican grocer here so could buy cojita cheese and the fresh enchilada sauce.  Thanks Isabel. I can't wait to try more recipes.

Loved it! I baked the chips and made enchilada sauce. I used queso fresco because I already had it on hand. So good, thank you!

Hi- this recipe looks delish.  I want to make it for a teacher brunch. Any suggestions on how to avoid cooking it morning of?  Can I heat/toss everything morning?  Also thinking of making with scrambled eggs and chorizo.  Thanks!!

Easy to follow recipes at my disposal &amp; easily accessed. Thank u

I made this and added some fresh chorizo from Whole Foods. So delicious!

I made an adaptation of this but still ended up baking it all together in the oven. Mmmm! My first time making chilaquiles!

Similar to how I cook quiles, I have to try this recipe.

I will cook this recipe this recipe and I'm excited to see the results!

https://content.jwplatform.com/videos/Iv2dkB8N.mp4

Chilaquiles feature crispy corn tortillas tossed in a flavorful red chile sauce and are topped with cheese, Mexican crema, and more!

Tomatillos, onion, garlic, and serrano peppers are oven-roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce is great for enchiladas too.

Chilaquiles Verdes with Roasted Tomatillo Salsa

tomatillos (husked, and rinsed)

serranos (stems removed)

cumin

chicken stock (unsalted chicken broth (fresh

all-purpose flour

salt

olive oil

canola oil

Oaxaca cheese

red onions

eggs (cooked any style)

On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.

Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.

Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.

Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.

Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.

Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.

I've tried to make  tomatillo sauce before,but this looks a lot better can't wait to try it.

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