Chilaquiles
Chilaquiles are a delightful Mexican dish made with crispy tortilla chips tossed in a rich sauce of tomatoes and guajillo chiles, topped with fried eggs and fresh garnishes.
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.
Notes
Chilaquiles can be served immediately after preparation, drizzled with crema or salsa for extra flavor. Store components separately to maintain texture.