Chilaquiles
This chilaquiles recipe brings the essence of Mexican cuisine right to your table, perfect for a vibrant start to your day. It involves lightly simmering freshly made tortilla chips in a robust and flavorful homemade red salsa until just softened. The dish is then topped with a sunny-side-up egg, whose rich, runny yolk adds a creamy texture that complements the crispy chips. A drizzle of sour cream and a sprinkle of fresh cilantro add the finishing touches, offering a tangy and fresh contrast to the warm spices of the salsa. Quick to prepare and customizable to your taste, this chilaquiles recipe promises a satisfying and hearty meal that’s sure to become a breakfast or brunch favorite.
Equipment
- Cutting board – For chopping toppings like avocado, cilantro, and onions.
- Sharp knife – To slice tortillas if making homemade chips.
- Mixing bowls – For preparing toppings and salsa.
- Large skillet or frying pan – To heat the salsa and toss the chips.
- Saucepan – For simmering homemade salsa.
- Tongs or spatula – To gently mix and coat the chips without breaking them.
- Baking sheet (if baking tortilla chips) – For a crispy, healthier alternative.
- Deep fryer or heavy-bottomed pan – If frying homemade tortilla chips.
- Blender or food processor – To make smooth and flavorful salsa.
- Blender or food processor – To make smooth and flavorful salsa.
- Plates or shallow bowls – Best for serving chilaquiles with toppings.
- Ladle or spoon – To pour salsa evenly over the chips.
- Small bowls – For serving extra toppings like crema, cheese, and lime wedges.
- ✨ Pro Tip: If serving for a crowd, use a large baking dish and assemble in layers for easier serving! 🚀🌮
Ingredients
For the Salsa Roja (Red Sauce):
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 ripe plum tomatoes
- 1 medium white onion quartered
- 3 garlic cloves peeled
- 2 cups chicken or vegetable broth
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper to taste
For the Tortilla Chips:
- 12 corn tortillas preferably day-old
- Vegetable oil for frying
- Salt to taste
Toppings:
- 4 large eggs
- 1 avocado sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup Mexican crema or sour cream
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
1. Prepare the Salsa Roja
- Toast the Chiles: Remove stems and seeds from the guajillo and ancho chiles. In a dry skillet over medium heat, toast the chiles for about 1-2 minutes until fragrant.
- Soak the Chiles: Place the toasted chiles in a bowl, cover with hot water, and let them soak for 15 minutes to soften.
- Roast the Vegetables: While the chiles soak, preheat your oven to 400°F (200°C). Place the tomatoes, onion, and garlic on a baking sheet and roast for 20 minutes until softened and slightly charred.
- Blend the Salsa: Drain the chiles and add them to a blender along with the roasted vegetables and 1 cup of broth. Blend until smooth.
- Cook the Salsa: In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Pour in the blended mixture, add the remaining broth, and season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
2. Prepare the Tortilla Chips
- Cut the Tortillas: Slice each tortilla into 8 wedges.
- Fry the Chips: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Fry the tortilla wedges in batches until golden and crispy, approximately 2 minutes per side.
- Drain and Season: Remove the chips from the oil, drain on paper towels, and sprinkle with salt while still warm.
3. Assemble the Chilaquiles
- Combine Chips and Salsa: In a large skillet, warm the prepared salsa over medium heat. Add the fried tortilla chips, gently tossing to coat them evenly. Cook for 2-3 minutes until the chips slightly soften but retain some crunch.
- Prepare the Eggs: In a separate pan, fry the eggs to your preferred doneness.
- Serve: Divide the chilaquiles onto plates, top each with a fried egg, and garnish with avocado slices, crumbled queso fresco, a drizzle of crema, sliced red onion, and fresh cilantro. Serve immediately with lime wedges on the side.
Notes
Make-Ahead and Storage Tips
- Salsa Preparation: The salsa can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
- Tortilla Chips: Freshly fried chips are best, but you can store them in an airtight container at room temperature for up to 2 days.
- Assembling Chilaquiles: For optimal texture, combine the chips and salsa just before serving to prevent sogginess.
- Leftovers: Store any leftover chilaquiles in the refrigerator for up to 1 day. Reheat in a skillet over low heat, adding a splash of broth if needed. Note that the chips will soften further upon reheating.