Nutritions

Calories:
500 kcal
Protein:
12 g
Carbohydrates:
300 mg
Sugar:
500 mg
Salt:
58 g
Energy:
2090 kJ
Fat:
47 g

Directions

1

Gather Ingredients

Gather the ingredients and line a large plate with paper towels, setting it aside for later use.
2

Cook Chiles and Tomatoes

Add 4 seeded guajillo chiles, 2 deveined chiles de arbol, 5 Roma tomatoes, and 2 garlic cloves to a medium pot and cover with water. Cook over medium-high heat for about 10 minutes until the chiles soften and the tomato skins begin to split.
3

Blend Sauce Ingredients

Drain the water and transfer the chiles, tomatoes, and garlic to a blender. Add 1 teaspoon of chicken bouillon, 1/4 teaspoon of dried oregano, and 1/2 teaspoon of fine salt, then blend until smooth. Set this mixture aside.
4

Heat Oil

In a large skillet, heat 1 cup of vegetable oil over medium-high heat until it shimmers without smoking.
5

Prepare Tortilla Chips

While the oil is heating, stack and cut 12 corn tortillas into triangles by slicing each stack into 8 equal pieces.
6

Fry Tortilla Triangles

Fry about one-quarter of the tortilla triangles at a time until they are golden brown and crispy, approximately 2 to 3 minutes on each side. Use a slotted spoon to transfer the fried tortillas to the paper towel-lined plate.
7

Simmer Sauce

Once all the tortillas are cooked, carefully remove most of the oil from the skillet, leaving about 1/4 cup left, and return to low heat. Add the sauce to the pan and cook for 5 minutes, stirring occasionally.
8

Combine Chips and Sauce

Add the tortilla chips to the skillet with the sauce and gently toss until the chips are well coated.
9

Serve Dish

Serve immediately, placing a fried egg on top of each serving and garnishing with fresh cilantro, crumbled queso fresco, and avocado slices.

Transform stale chips into a crispy, flavorful breakfast base with this easy recipe.
Enjoy a taste of family tradition without the intense heat of the original recipe.

We all have a dish that reminds us of a person or place. For me, the salsa roja (red chile sauce) used in this recipe conjures memories of my abuelo. He was born in a small pueblo just outside of Mexico City, and if there is one legacy he left behind, aside from his glory days as a luchador (Mexican wrestler) back in the 50s, were his culinary creations; especially salsas, which he always made hot, hot, hot.

I’ve toned back the heat in his original recipe and poured it over tortilla chips, resulting in chilaquiles that are slightly spicy, slightly crunchy, and entirely delicioso.

When To Eat Chilaquiles

Although you can eat them any time of day, chilaquiles are traditionally served for breakfast. And if you’re second-guessing eating chile at breakfast, don’t. Mexicans love chile and we eat it at any time of the day. After all, chiles have been cultivated in Mexico for thousands of years and have been used to flavor our foods ever since.

What Type of Chiles Are Best for Chilaquiles?

The chiles my grandfather preferred for this particular salsa roja are guajillo chiles—a dried form of mirasol chiles—that have fruity and smoky undertones, and chile de àrbol, or “tree chili," a slender dried chile that packs some serious heat.

How To Make and Serve Chilaquiles

The chiles are boiled with tomatoes and garlic, allowing them to release their robust flavors, before being blended with a few seasonings. The sauce is then used to smother freshly fried tortilla chips, transforming them in the process.

Placing a fried egg on top is traditional, as are garnishes of cilantro, queso fresco, and avocado slices. But you can certainly eat chilaquiles right out of the pan—in fact, I recommend enjoying them this way if you really want to taste all of the depth this sauce has to offer. Omit the egg, add sour cream—just eat them!

Is Migas the Same as Chilaquiles?

In short, no. Chilaquiles is a Mexican breakfast dish of totopos (homemade tortilla chips) tossed in a chile-based sauce, often served with fried eggs on top. For migas, beaten eggs are scrambled with crushed up tortilla chips. Both dishes are great ways to use up stale tortillas to provide crunch and texture.

Tips for Making the Best Chilaquiles

Where to find dried chiles—Dried chiles can be found in the international aisle of most supermarkets or in specialty Latin markets.
How to know when the oil is hot enough—To test if the oil is hot enough to begin frying, dip a corner of a tortilla triangle into the oil. If it begins to bubble immediately, the oil is ready to go.
Don’t crowd the pan—When frying the tortillas, make sure not to crowd the pan. If the oil begins to smoke or if the tortillas are browning too quickly, lower the heat slightly.
Clean plate club—Serve prepared chilaquiles immediately to maintain a slightly crunchy texture and keep them from becoming soggy.
Eggs are optional—Eggs can be served on the side or omitted altogether.
Make ahead—The sauce can be made up to 5 days ahead of time. Let cool slightly after making and then refrigerate in an airtight container.

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Feeling Adventurous? Try This:

Chilaquiles shortcuts—To save time, your favorite canned enchilada sauce and freshly fried tortilla chips from the bakery section of the supermarket are good substitutions.
How to use less oil—Stale tortillas (left out to dry for 1 to 2 days) can be lightly fried and help cut back on the amount of oil used in this recipe.
Fry the eggs in the oil—Did you know eggs can be deep-fried? Well, they can be! After frying the tortillas, carefully crack the eggs into the oil. They will puff up and turn golden.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!

Chilaquiles Rojas With Fried Eggs

When To Eat Chilaquiles

What Type of Chiles Are Best for Chilaquiles?

How To Make and Serve Chilaquiles