Ingredients

1/4 cup vegetable oil, for frying

12 corn tortillas, cut into 8 wedges each

Kosher salt

4 Roma tomatoes or 2 large tomatoes (about 1 1/2 pounds), chopped

1/2 large yellow onion, chopped

1 medium jalapeño, sliced (remove the seeds for a less spicy dish)

2 cloves garlic, peeled

1 1/4 cups low-sodium chicken or vegetable broth, divided

2 teaspoons vegetable oil

Diced avocado or guacamole, for serving

Crema, for serving

Queso fresco, for serving

Fried eggs, for serving

Instructions

Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until they are lightly browned and crisp.

Step 2: Drain the fried chips on a paper towel-lined baking sheet and sprinkle them lightly with kosher salt. Repeat until all tortillas are fried, adding more oil if needed.

Step 3: In a blender or food processor, combine the chopped tomatoes, chopped onion, sliced jalapeño, garlic cloves, and 1 cup of broth. Blend until smooth.

Step 4: Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat until shimmering. Pour in the blended salsa and cook, stirring occasionally, for 5 to 10 minutes until it thickens slightly. Add more broth if you want a thinner consistency and season with salt to taste.

Step 5: Add the fried tortilla chips to the skillet and stir gently to coat the chips with the salsa. Cook for about 3 minutes until the chips are heated through. Adjust seasoning with salt as needed.

Step 6: Serve warm, garnished with diced avocado or guacamole, crema, queso fresco, and fried eggs if desired.

Tips & Variations

Use day-old tortillas for firmer chips that hold up better in the salsa.

For a spicier dish, keep the jalapeño seeds or add a pinch of chili powder to the salsa.

Try using store-bought tortilla chips in a pinch to save time.

Substitute crema with sour cream or plain Greek yogurt for a similar creamy tang.

FAQs

Can I make chilaquiles vegetarian?

Yes, simply use vegetable broth instead of chicken broth and skip any meat toppings. The dish is naturally vegetarian-friendly with its tomato-based salsa and toppings.

How do I keep the chips from getting soggy?

Fry the tortillas until very crisp and add them to the salsa just before serving to retain some crunch. Avoid letting the chips sit in the salsa for too long.