A classic Mexican dish featuring crispy fried tortilla chips simmered in a vibrant salsa, often topped with cheese, cream, and a protein. It’s a comforting and flavorful meal perfect for breakfast, brunch, or even dinner.
Authentic Chilaquiles Recipe
A classic Mexican dish featuring crispy fried tortilla chips simmered in a vibrant salsa, often topped with cheese, cream, and a protein. It's a comforting and flavorful meal perfect for breakfast, brunch, or even dinner.
Ingredients
- 6 cups tortilla chips sturdy
- 2 tbsp vegetable oil
- 0.5 cup white onion finely chopped
- 2 cloves garlic minced
- 1 can (28oz/800g) crushed tomatoes
- 1 cup chicken broth
- 1 tsp cumin ground
- 0.5 tsp dried oregano
- salt pepper to taste
- 0.5 cup Cotija cheese crumbled
- 0.5 cup Mexican crema or sour cream
- 0.25 cup fresh cilantro chopped
- 4 large eggs fried or scrambled
- 1 medium avocado sliced
- 1 medium jalapeño thinly sliced
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add half of the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, chicken broth, ground cumin, and dried oregano. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Gently add the tortilla chips to the simmering sauce, stirring carefully to coat all chips. Cook for 2-3 minutes, just until the chips are softened but still retain some texture. Do not overcook, or they will become soggy.
- Remove the skillet from the heat.
- Serve immediately by dividing the chilaquiles onto plates. Garnish generously with crumbled Cotija cheese, a drizzle of Mexican crema or sour cream, and fresh chopped cilantro.
- For a heartier meal, top each serving with a fried or scrambled egg and sliced avocado. Add jalapeño slices for extra heat.
Notes
For a spicier kick, add a finely chopped serrano pepper to the salsa. You can use store-bought salsa verde instead of red for Chilaquiles Verdes. Leftover cooked chicken or carnitas can be shredded and added as a topping. If you prefer homemade tortilla chips, cut corn tortillas into triangles and fry them in oil until crispy before adding to the salsa.
