Chilaquiles
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Vegetable oil (about 4 cups)
- 3medium ripe tomatoes, cored
- 7medium guajillo chiles, stemmed and seeded
- 3dried chiles de árbol, stemmed (and seeded if you like less heat), or 2 chipotles in adobo
- 2garlic cloves, peeled
- ½teaspoon dried oregano, preferably Mexican
- ¼teaspoon cumin, seeds or ground
- 1½teaspoons kosher salt, plus more for seasoning (such as Diamond Crystal)
- 16stale corn tortillas, cut into triangles if frying, left whole if baking (see Tip)
- 4large eggs
- Sliced red onion, chopped cilantro, sliced avocado, crumbled queso fresco and crema, for serving
Nutritional analysis per serving (4 servings)
2287 calories; 232 grams fat; 17 grams saturated fat; 2 grams trans fat; 164 grams monounsaturated fat; 41 grams polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 13 grams protein; 868 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a medium, heavy pot fitted with a deep-fry thermometer, pour in the oil so that it comes halfway up the sides (reserve about ⅓ cup oil for later). Heat over high until the thermometer registers 350 degrees.
- Step 2
Make the salsa guajillo: Bring 3 cups water, tomatoes, guajillos, chiles de árbol, garlic, oregano, cumin and salt to a boil in a large saucepan over high heat. Cover and reduce to a gentle boil over medium-low and cook for 5 minutes. Remove from heat and let sit, covered, until tomatoes and chiles are tender, about 10 minutes. Transfer to a blender and purée until smooth.
- Step 3
Heat 2 tablespoons of the remaining oil in the saucepan over medium-high and carefully add the tomato-chile purée to the hot oil. The mixture will sputter, but will rapidly settle down. Cook, stirring occasionally, until the mixture has thickened slightly and has become a darker brick red color, about 5 minutes. Keep warm over low heat.
- Step 4
Make the totopos, or chips: Line a large heatproof bowl with paper towels. Working in 2 batches, fry tortillas, stirring occasionally, until lightly golden browned and crispy, 3 to 4 minutes. Transfer to a prepared bowl and lightly season the totopos with salt.
- Step 5
Heat the remaining oil in a large (12-inch) nonstick skillet over medium high. Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 4 minutes. Season with salt; transfer to a plate.
- Step 6
For softer chilaquiles, toss totopos in the warm salsa guajillo and cook on medium-high, tossing to completely coat totopos, until very hot. For crisper chilaquiles, remove paper towels from the bowl, leaving in the totopos. Pour over ¾ of the warm salsa guajillo and toss until completely coated.
- Step 7
Serve chilaquiles on a plate topped with a fried egg, red onion, cilantro, avocado, queso fresco and crema. If serving crisper chilaquiles, top with remaining salsa guajillo.
- You can also bake the whole tortillas on 2 sheet pans in the upper and lower racks of a 350-degree oven until crisp, 35 to 45 minutes, then break into pieces. Or you can use store-bought tortilla chips; skip Steps 1 and 4 above.
Private Notes
Comments
Used two 14.5oz cans of fire roasted tomatoes and two chipotle peppers from can (in adobo sauce). Two c water for boiling, since the sauce gets reduced later. Skip the hot oil in pan to avoid splatter, just reduce down in a large pan (makes 4 servings). Used broken up tostadas (< salt than chips). Ready sauce 1st, have toppings ready, and then fry eggs so you can assemble reasonably fast: Chips into sauce and heat, plate, top with: cheese, fried eggs, avocado, red onion, cilantro. YUM!
My Mexican family members taught me how to make this, pretty much differently all the way around. Use leftover tortillas, cut them into pieces and sauté them in a hot pan of bubbling, salsa, layer with thinly sliced onions, cheese, and more salsa and bake in the oven until they turn, crisp and savory. Serve with avocado, fried eggs, and crema. Kind of like curry, or pasta sauce, every family has their own version
This is a nice recipe, but the idea of chilquiles is to use up yesterday's tortillas, which makes the procedures here seem a bit elaborate. Also, eggs on top are nice, but it's also common in Mexico to find eggs stirred in.
This was absolutely excellent! I made the salsa the night before to allow the heat to mellow, used bottled passata to make things easier (and more consistent) as well as broth. Boiled everything together for a bit before blening with an emersion. The next day I did not refry it as in the recipe, still it was fantastic. Mixed with freshly fried white corn tortilla chips, topped with fried chorizo, avocado, cotija, raw red onion, cowboy candied jalapenos, and a fried egg. 10/10
I have made my own tortilla chips for years. I have a microwave rack that allows me to stand chips up in it. I cut the tortillas with a pizza wheel and "bake" in the microwave for 2.5 to 3 minutes depending on how many I prepare. This eliminates the deep frying, which I stopped doing decades ago, and makes a healthier meal. I cook the eggs in a pan with cooking spray for the same reason. Very good!
Not just for breakfast! :) Come on and make these, you know you love them when you go out!
Advertisement