Description
Chilaquiles are a delightful Mexican dish, combining crispy tortilla chips with a rich, smoky guajillo sauce, topped with a fried egg.
Ingredients
- 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)
- Optional: 1–3 chile de árbol (for heat)
- Water (enough to fill pot to cover chiles and tomatoes)
- 20 corn tortillas, cut into 8 wedges each (or store-bought tortilla chips)
- Oil for frying (if frying) or cooking oil spray (if baking chips)
- Salt to season
- 1 fried egg per serving
- Cotija cheese or crumbled feta for topping
- Chopped white onion for garnish
- Chopped cilantro for garnish
Instructions
- Toast the cleaned guajillo chiles for about 20–30 seconds on each side until fragrant.
- Roast the roma tomatoes, onion, and garlic until soft and slightly blackened (6–10 minutes).
- Pour water into the pot until it covers the chiles and roasted veggies, add the optional chile de árbol, and bring to a simmer (8–10 minutes).
- Blend the mixture until smooth, adding more cooking liquid if necessary.
- Season with salt and let it simmer over low heat for an additional 5 minutes.
- Prepare tortilla chips by either baking at 400°F for 10–14 minutes or frying until golden.
- Toss warm chips with the sauce until they are well-coated.
- Cook the eggs to your preference.
- Plate the sauced chips immediately, topping with a fried egg, cheese, chopped onion, and cilantro.
Notes
Chilaquiles are best enjoyed fresh. Store components separately to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking or Frying
- Cuisine: Mexican