Chilaquiles is a dish that truly embodies the spirit of Mexican comfort food. Imagine crisp tortilla chips swimming in a zesty, spicy sauce, topped with a vibrant mix of fresh ingredients.
It’s a breakfast favorite that’s as versatile as it is delicious, and it’s perfect for starting your day with a hearty, flavorful bang. Whether you’re craving a satisfying brunch or a savory snack, chilaquiles can be customized to suit any taste.
One of the things that makes this recipe stand out is its adaptability. For a creamy, tangy twist, drizzle Avocado Sauce over the top. This luscious sauce adds a refreshing layer of flavor that perfectly complements the crispy chips and spicy sauce. If you’re looking for something a bit more tasty, the Deviled Eggs are a perfect shot.
This recipe is gaining popularity for its rich flavors and the ability to be easily tailored to your taste preferences. Plus, it’s a great way to use up any leftover tortilla chips or salsa. So, gather your ingredients and get ready to enjoy a plate of chilaquiles that’s sure to impress.
What Are Chilaquiles?
Chilaquiles are a classic Mexican dish, originally created to use up stale tortillas. Similar to migas, they are made by frying tortillas and cooking them in a flavorful sauce, usually salsa verde or salsa roja.
You can top them with eggs for breakfast or brunch, but the toppings can vary. Common choices include crema, onions, and cheese, and some versions add beans or meat like shredded chicken, beef, or pork. With different toppings, chilaquiles can easily work as a hearty lunch or dinner too.
Chilaquiles Recipe
Equipment
- Large, heavy skillet
- Measuring cups and spoons
- Paper towel-lined plate
- Tongs or Slotted Spoon
- Mixing bowl (for eggs)
- Spatula or Wooden Spoon
- Plate for serving
Ingredients
- 2 cups oil for frying
- 30 6-inch corn tortillas, torn into strips
- ¼ cup chopped onion
- 6 large eggs lightly beaten
- 2 teaspoons salt
- 1 7.75 ounce can Mexican-style hot tomato sauce
- ½ cup water
- ½ cup shredded Monterey Jack cheese
Instructions
- Heat the oil: In a large, heavy skillet, heat oil to 350°F (175°C).
- Fry tortillas and onion: Add the torn tortilla strips and chopped onion to the skillet. Fry until crisp and golden brown, stirring frequently. Remove with a slotted spoon or tongs and place on a paper towel-lined plate to drain.
- Prepare the skillet: Drain most of the oil from the skillet, leaving just a thin layer to coat the pan.
- Cook the eggs: Place the skillet back on medium heat. Return the fried tortillas and onions to the skillet. Add the beaten eggs and season with salt. Stir frequently and cook until the eggs are set.
- Add tomato sauce and simmer: Stir in the Mexican-style tomato sauce and water. Reduce heat and let the mixture simmer until it thickens, about 10 minutes.
- Melt the cheese: Sprinkle the shredded Monterey Jack cheese on top. Continue cooking until the cheese is melted and the mixture is heated through.
- Serve: Remove from heat and serve hot.
- Enjoy this hearty and flavorful Mexican-style migas!
The Go-To Tips That I Swear By!
- You can prepare the sauce up to 3 months in advance, as it freezes really well. It is also kept in the fridge for up to 1 week. Since making the sauce is the most time-consuming part, it’s a good idea to make it ahead of time if possible.
- When you’re ready to use it, heat the sauce until it’s hot and simmering. This is important because the temperature of the sauce will drop when you add the tortilla chips.
- Have all your garnishes ready before you mix everything together, as this part of the recipe goes quickly.
- If you’re up for it, you can mix the chips with the sauce, sprinkle on some jack cheese or Oaxacan cheese, and put them under the broiler. Then, add the garnishes.
