A traditional Mexican breakfast dish featuring crispy tortilla chips simmered in a vibrant red chile sauce, topped with cheese, crema, and onion.
Discover Delicious Chilaquiles
A traditional Mexican breakfast dish featuring crispy tortilla chips simmered in a vibrant red chile sauce, topped with cheese, crema, and onion.
Ingredients
- 6 cups stale tortilla chips or freshly fried
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1/2 unit white onion finely chopped
- 1 can diced tomatoes 14.5 oz
- 2 dried guajillo chiles stemmed and seeded
- 1 dried ancho chile stemmed and seeded
- 1 cup chicken broth
- 1/2 tsp cumin powder
- 1/4 tsp oregano dried
- 1 cup cotija cheese crumbled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup red onion thinly sliced
- fresh cilantro for garnish chopped
Instructions
- Prepare the red chile sauce: In a saucepan, heat vegetable oil over medium heat. Add garlic and half of the chopped white onion, sauté until softened, about 3-4 minutes.
- Add diced tomatoes, rehydrated guajillo and ancho chiles, chicken broth, cumin, and oregano. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.
- Carefully transfer the sauce mixture to a blender. Blend until smooth. Pass the sauce through a fine-mesh sieve into a clean saucepan to remove any bits of skin or seeds. Season with salt and pepper to taste. Keep warm.
- Assemble chilaquiles: In a large, shallow pan, gently warm the tortilla chips. Pour enough warm red chile sauce over the chips to coat them well, tossing gently until evenly coated but still somewhat firm (not soggy).
- Serve immediately on plates. Garnish generously with crumbled cotija cheese, a drizzle of Mexican crema, thinly sliced red onion, and fresh cilantro. Add a fried egg or shredded chicken if desired.
Notes
Serve immediately for best texture. Customize with protein like shredded chicken or a fried egg. Garnish with cilantro or avocado for extra freshness.
