Chilaquiles are a delightful Mexican dish, perfect for breakfast, brunch, or even as a comforting dinner. The magic happens when crispy tortilla chips are tossed in a rich and flavorful sauce, typically made from tomatoes and guajillo chiles. Top it off with a fried egg, some crumbled cheese, and fresh garnishes, and you’ve got a meal that’s bursting with flavor and tradition. This dish epitomizes the beauty of easy cooking; it’s a great go-to way to use up leftover tortillas while delivering both taste and satisfaction.
Why you’ll love this dish
Chilaquiles are an incredible way to transform humble ingredients into a mouthwatering meal. They are easy to prepare and can be made in under an hour, making them perfect for those busy weeknights or lazy Sundays. Plus, they offer a wonderful opportunity for customization—whether you prefer mild flavors or heat by adding chile de árbol, there’s a version for everyone.
“Chilaquiles have become a staple in our home. The sauce is so versatile, I sometimes just dip my chips in it without cooking them!” — Maria R., home cook
These crispy, saucy delights are not only budget-friendly but also an authentic representation of Mexican cuisine. They are widely enjoyed during family gatherings and holiday breakfasts, embodying tradition while inviting creativity.
How this recipe comes together
Creating chilaquiles is a delightful process that involves toasting, roasting, blending, and cooking—each step enhancing the flavors. You’ll infuse deep richness by preparing the sauce from scratch, which sets this apart from most store-bought options. The true beauty of chilaquiles lies in their texture contrast: the crunch of the tortilla chips juxtaposed with that velvety, tangy sauce. So, roll up your sleeves, and let’s get started!
What you’ll need
Here’s a simple ingredient list to help you gather everything you need for your chilaquiles:
- 2 guajillo chiles, seeds and stems removed
- 4 roma tomatoes, tops cut off
- 1/4 white onion
- 2 garlic cloves
- 1 teaspoon chicken bouillon powder (or salt, to taste)
- Optional: 1–3 chile de árbol (for added heat)
- Water (enough to cover chiles and tomatoes)
- 20 corn tortillas, cut into 8 wedges each (or use store-bought tortilla chips)
- Oil for frying (or cooking oil spray for baking)
- Salt, to season
- 1 fried egg per serving
- Cotija cheese or crumbled feta, for topping
- Chopped white onion, for garnish
- Chopped cilantro, for garnish
Feel free to swap out the chiles or cheeses based on what you have on hand—this dish is all about flexibility.
Step-by-step instructions
Now, let’s dive into the cooking process with these simple steps:
- Toast the guajillo chiles in a dry skillet for about 20–30 seconds until fragrant.
- In the same skillet, roast the tomatoes, onion, and garlic until soft and slightly blackened, about 6–10 minutes. Then, add them to the pot with the chiles.
- Cover everything with water and bring to a simmer for about 8–10 minutes.
- Blend the mixture until it’s very smooth, adding extra liquid if necessary.
- Season with salt and let it simmer for another 5 minutes.
- Prepare the tortilla chips by frying or baking them until golden.
- Toss the warm chips with the sauce until well coated.
- Cook the fried eggs to your preferred doneness.
- Serve the sauced chips topped with a fried egg, cheese, chopped onion, and cilantro.
Best ways to enjoy it
Chilaquiles can be served immediately after preparation, but there are some creative ways to enjoy them! Plate them up in a colorful arrangement, drizzled with crema or salsa for color and flavor contrast. Consider serving alongside a side of refried beans or some fresh avocado slices to elevate the meal.
Storage and reheating tips
If you happen to have leftovers, storing them properly is key to maintaining flavor and texture. Chilaquiles can be refrigerated for about 2 days. However, it’s best to store the components separately; keep the chips and sauce in different containers to avoid sogginess. You can reheat the sauce on the stovetop and freshen up the chips in the oven for a couple of minutes if you desire that crisp texture again.
Helpful cooking tips
To ensure your chilaquiles turn out spectacular every time, consider these tips:
- If you like extra heat, add more chile de árbol or even a splash of hot sauce to the sauce.
- For a lighter, healthier version, bake the tortilla chips instead of frying them—just lightly spray them with cooking oil before baking.
- Don’t rush the simmering of the sauce; it helps deepen the flavors before tossing in the chips.
Creative twists
Chilaquiles are a versatile canvas! Try swapping in different toppings, such as avocado slices, diced tomatoes, or even a dollop of guacamole. Consider altering the sauce by adding a spice blend for a smoky flavor, or incorporate ingredients like black beans for an additional heartiness. The opportunities to personalize this dish are endless!
Common questions
What is the best type of tortilla to use for chilaquiles?
Corn tortillas are traditional, as they provide that authentic flavor and crunch, but feel free to use store-bought chips for convenience.
How long does it take to make chilaquiles from scratch?
The entire process takes about 30 to 45 minutes, making it suitable for a quick weeknight dinner or weekend brunch.
Can I make chilaquiles ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce in advance and store it in the fridge. Just toss the chips with the sauce right before serving for the best texture.
Chilaquiles
Ingredients
For the sauce
- 2 pieces guajillo chiles, seeds and stems removed
- 4 pieces roma tomatoes, tops cut off
- 1/4 pieces white onion
- 2 cloves garlic
- 1 teaspoon chicken bouillon powder (or salt, to taste)
- water (enough to cover chiles and tomatoes)
- optional: 1–3 pieces chile de árbol (for added heat)
For the chilaquiles
- 20 pieces corn tortillas, cut into 8 wedges each or use store-bought tortilla chips
- oil for frying (or cooking oil spray for baking)
- salt, to season
- 1 piece fried egg per serving
- Cotija cheese or crumbled feta, for topping
- chopped white onion, for garnish
- chopped cilantro, for garnish
Instructions
Preparation
- Toast the guajillo chiles in a dry skillet for about 20–30 seconds until fragrant.
- In the same skillet, roast the tomatoes, onion, and garlic until soft and slightly blackened, about 6–10 minutes. Then, add them to the pot with the chiles.
- Cover everything with water and bring to a simmer for about 8–10 minutes.
- Blend the mixture until it’s very smooth, adding extra liquid if necessary.
- Season with salt and let it simmer for another 5 minutes.
- Prepare the tortilla chips by frying or baking them until golden.
- Toss the warm chips with the sauce until well coated.
- Cook the fried eggs to your preferred doneness.
- Serve the sauced chips topped with a fried egg, cheese, chopped onion, and cilantro.