📝 About This Recipe
Born in the heart of Mexican home kitchens as the ultimate way to transform yesterday's tortillas, Chilaquiles are the soul-satisfying 'fast food' of the breakfast world. This version features crispy corn chips bathed in a vibrant, smoky guajillo tomato sauce, designed for a quick morning turnaround without sacrificing an ounce of authenticity. It’s a harmonious chaos of crunch, spice, and velvety cream that will redefine your morning routine.
🥗 Ingredients
The Salsa Roja
- 4 pieces Roma Tomatoes (ripe and quartered)
- 2 pieces Guajillo Chiles (stemmed and seeded for mild heat)
- 1/2 piece White Onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 1 teaspoon Chipotle in Adobo (for a smoky kick)
The Foundation
- 8-10 ounces Thick Corn Tortilla Chips (use 'totopos' style chips that can hold up to sauce)
- 1 tablespoon Vegetable Oil (for frying the sauce)
- to taste Kosher Salt
Toppings & Finishing
- 2-4 pieces Eggs (fried sunny-side up or over-easy)
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Mexican Crema (or sour cream thinned with a little lime juice)
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Red Onion (finely diced)
- 1 piece Avocado (sliced or diced)
👨🍳 Instructions
-
1
Place the quartered tomatoes, guajillo chiles, white onion, and garlic in a small saucepan and cover with water. Bring to a boil and simmer for 8-10 minutes until the chiles are soft.
-
2
Drain the water and transfer the softened vegetables and chiles to a blender. Add the chipotle in adobo and the chicken broth.
-
3
Blend on high speed until the sauce is completely smooth and velvety. If you want a more refined texture, pour it through a fine-mesh strainer.
-
4
Heat 1 tablespoon of vegetable oil in a large, deep skillet or wok over medium-high heat.
-
5
Carefully pour the blended salsa into the hot oil (it may splatter slightly). This 'searing' step develops the deep, savory flavor of the sauce.
-
6
Reduce the heat to medium-low and simmer the sauce for about 5 minutes until it thickens slightly. Season with salt to taste.
-
7
While the sauce simmers, heat a separate non-stick pan with a touch of butter or oil and fry your eggs to your liking (sunny-side up is highly recommended for the runny yolk).
-
8
Once the sauce is ready, add the corn tortilla chips to the skillet. Gently fold them into the sauce until every chip is well-coated.
-
9
Let the chips sit in the sauce for 1-2 minutes. You want them to soften slightly at the edges while maintaining a firm crunch in the center.
-
10
Remove the skillet from the heat immediately to prevent the chips from becoming mushy.
-
11
Divide the saucy chips onto plates and top each portion with a fried egg.
-
12
Garnish generously with crumbled queso fresco, a drizzle of Mexican crema, red onion, avocado, and fresh cilantro. Serve immediately while hot and crisp.
💡 Chef's Tips
Always use thick, restaurant-style tortilla chips; thin chips will turn into a soggy mess instantly. If you have leftover shredded chicken or carnitas, toss them in with the chips for extra protein. Don't skip the step of frying the sauce in oil—it’s the secret to that authentic, rich Mexican flavor. Adjust the heat by adding more chipotle for spice or more broth to keep the sauce mild. If you prefer 'crunchy' chilaquiles, serve the sauce on top of the chips rather than tossing them in the pan.
🍽️ Serving Suggestions
Pair with a hot cup of Cafe de Olla (spiced Mexican coffee) for a traditional breakfast experience. Serve with a side of warm refried beans topped with a little extra cheese. A cold glass of fresh Hibiscus tea (Jamaica) provides a tart contrast to the spicy sauce. Add a side of pickled jalapeños and carrots for an extra punch of acidity. For a brunch vibe, serve alongside a spicy Michelada.