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Authentic Chilaquiles Recipe Mexico, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Chilaquiles, a traditional Mexican breakfast dish, is a masterful use of day-old tortillas, which are transformed into a savory, comforting meal. The dish begins with cutting tortillas into halves or quarters and lightly frying them to a golden crispness. These crisp tortillas, the base of the dish, are then partially submerged in a flavorful salsa, either red or green, allowing them to soften slightly while retaining some crunch. The choice of salsa can vary regionally, with red salsa offering a richer, earthier taste and green salsa providing a tangier profile. Traditionally, chilaquiles are garnished with a variety of toppings such as crumbled queso fresco, crema (Mexican sour cream), sliced onions, and avocado. Shredded chicken, beef, chorizo, and fried eggs are often added for protein, making the dish more substantial. Chilaquiles vary depending on region, how the salsa is prepared, and the choice of toppings.
Serve With
Cooking tips
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tortillas
For best results, it's recommended to fry the tortillas yourself because store-bought tortilla chips turn soggy quickly when mixed with salsa. Day-old tortillas are the best options. Although slicing them in triangles is very popular today, we suggest slicing them in half and then tearing them with your hands as you add them to the salsa for a more rustic feel. In any case, fry the tortillas in batches ... Read more -
salsa
The two main types of salsa are red and green. They differ in color and flavor. One uses red tomatoes, and the other uses green tomatillos. Another very popular type of salsa is guajillo salsa, which is prepared with guajillo chilis and tomatoes. Usually, the ingredients for the salsa are shortly simmered in water and then whizzed in a blender. However, if desired, broil or grill the tomatoes and ... Read more
Recipe variations
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Chilaquiles Rojos
Ready in 25minIn this chilaquiles rojos variant, the salsa is made with tomatoes, giving it a red color, hence the name red chilaquiles. The recipe is courtesy of Mely Martinez, a blogger behind the popular MexicoInMyKitchen.com website, cook, and the author of the award-winning cookbook The Mexican Home Kitchen.
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Chilaquiles Verdes with Chicken
Ready in 35minIn this chilaquiles verdes variant, the salsa is made with tomatillos and green chili peppers, giving it a green color, hence the name green chilaquiles. The recipe is courtesy of Mely Martinez, a blogger behind the popular MexicoInMyKitchen.com website, cook, and the author of the award-winning cookbook The Mexican Home Kitchen.
Chilaquiles Rojos
PREP 10min
COOK 15min
READY IN 25min
In this chilaquiles rojos variant, the salsa is made with tomatoes, giving it a red color, hence the name red chilaquiles. The recipe is courtesy of Mely Martinez, a blogger behind the popular MexicoInMyKitchen.com website, cook, and the author of the award-winning cookbook The Mexican Home Kitchen.
Ingredients
12 corn tortillas cut into six preferably dry tortillas left out over the counter the night before
2 cups (480 ml) red salsa
½ cup (65g) cheese mexican queso, crumbled
1 sprig epazote
⅓ cup (10g) cilantro chopped to garnish
⅓ cup (80 ml) vegetable oil
2 slices onion rings separated
salt, to season
1 ½ cups (225g) chicken breast cooked and shredded (optional)
FOR RED SALSA
2 plum tomatoes
1 jalapeño pepper or 1 serrano pepper
1 small garlic clove
⅛ medium size white onion
Preparation
Step 1/5
First, make the red salsa. In a medium saucepan, combine the ingredients for the red salsa and cover them with water. Cook over medium heat for about 15 minutes or until they are tender. Blend these cooked ingredients with ½ cup (120 ml) of the cooking water to form a sauce, season with salt, and set aside.
Step 2/5
In a large skillet, heat 1 tablespoon of oil and fry the tortillas until they turn golden and crisp; do it in 2 or 3 batches to prevent overcrowding. Place each batch on paper towels to drain.
Step 3/5
Wipe the skillet clean, then heat another tablespoon of oil on medium. Pour in the red salsa and cook it for 5 minutes. Stir in the epazote and season with salt.
Step 4/5
Gently fold in the tortillas to keep them intact, and if using chicken, add it now and ensure it's well coated with the salsa. Cook for 2 more minutes.
Step 5/5
Serve the chilaquiles with a topping of crumbled cheese, cilantro, onion, and cream, accompanied by refried beans. For extra flavor, add avocado to the dish.
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