Start your morning with a vibrant Mexican breakfast classic that brings restaurant-quality flavors right to your kitchen. These homemade Chilaquiles combine crispy tortilla chips bathed in rich sauce, delivering a perfect balance of textures and tastes in just 46 minutes.
With 16g of protein and packed with essential nutrients like Vitamin A and fiber, this satisfying dish proves that a wholesome breakfast doesn’t have to be complicated. Whether you’re feeding a family or meal prepping for the week, this 389-calorie meal hits all the right notes.
Ingredients Needed
- Tortillas: 15 white corn tortillas (stale ones work best)
- Chiles: 7 dried guajillo and 4 dried arbol chiles
- Vegetables: 3 medium tomatillos, 3 garlic cloves, ½ small onion
- Seasonings: Cumin seeds, Mexican oregano, cilantro, salt
- Liquids: 2 cups chicken broth, vegetable oil for frying
- Toppings: Queso fresco, Mexican crema, avocado, fresh cilantro
- Additional Items: 5 eggs, black refried beans
Step-by-Step Instructions
- Prepare Tortillas: Cut into 6 wedges, let them dry for several hours. Fry in hot oil until crispy and golden.
- Chile Preparation: Remove seeds from dried chiles, soak in boiling water until soft (20-30 minutes).
- Green Sauce: Blend chicken broth, garlic, oregano, cumin, tomatillos, and cilantro until smooth.
- Cook Onions: Sauté sliced onions until tender, then set aside.
- Simmer Sauce: Cook green sauce for 10 minutes, stirring occasionally.
- Red Sauce: Blend softened chiles with chicken broth, strain into green sauce.
- Final Sauce: Combine both sauces, add more broth, and simmer for 20 minutes.
- Assembly: Coat crispy tortillas in sauce, top with queso fresco, onions, and crema.
- Serve: Add avocado slices, refried beans, and a fried egg on top.
Cooking Techniques
Getting those tortillas perfectly crispy is the secret to amazing chilaquiles! If you’re short on time, you can skip the overnight drying and just fry them straight away – they’ll still taste great.
When frying, look for a golden brown color and listen for the bubbling to slow down – that’s how you know they’re ready. For the chiles, don’t skip the straining step – it makes your sauce extra smooth and removes any tough bits.
Variations & Substitutions
Can’t find guajillo chiles? Ancho chiles work wonderfully too! For a milder version, skip the arbol chiles. If tomatillos aren’t available, you can use canned ones – just drain them first.
Want to make this vegetarian? Simply swap the chicken broth for vegetable broth. For a quick shortcut, you can even use store-bought tortilla chips, though homemade gives the best texture and flavor.
Serving Suggestions
Chilaquiles are perfect for breakfast or brunch! The recipe already includes classic toppings, but you can add some extra zing with pickled red onions, or make it heartier with shredded chicken.
Love heat? Add some fresh sliced jalapeños on top. I like to serve everything family-style, letting everyone add their favorite toppings. Don’t forget warm corn tortillas on the side to scoop up any extra sauce!
Storage Tips
The sauce keeps well in the fridge for up to 3 days – store it separate from the tortillas. If you make extra fried tortillas, keep them in an airtight container at room temperature for up to 2 days.
Once the tortillas are mixed with sauce, they’re best eaten right away, as they’ll get soggy over time. Already mixed leftovers can be reheated in a skillet to crisp them up a bit, but they won’t be quite as crispy as fresh.
Chilaquiles
Equipment
- Blender
- Saucepan
- Fine mesh strainer
Ingredients
Main Ingredients
- 15 white corn tortillas preferably older/stale
- vegetable oil for frying
Sauce
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth
For serving
- 1/3 cup crumbled Queso fresco
- 5 eggs fried
Instructions
- Fry Tortillas: Cut corn tortillas into 6 wedges and allow them to dry on the counter for a few hours, or overnight. Add about an inch of vegetable oil to the bottom of a large saucepan over medium heat. Once hot, fry tortillas until crisp, turning once or twice.
- Soak dried chiles: Cut open dried chiles, remove veins and seeds. Place in saucepan, cover with water. Bring to boil, reduce heat and simmer until softened, 20-30 minutes.
- Blend sauces and combine. Season and simmer. Add tortillas and toss until well coated.
- Serve: Divide between plates, sprinkle with queso fresco, add sautéed onions and crema. Serve with avocado, refried black beans and fried egg.
