Description
Chilaquiles is a traditional Mexican breakfast dish made from crispy fried corn tortilla wedges simmered in a flavorful salsa roja, then topped with creamy avocado, tangy crema, salty queso fresco, and optionally a fried egg. This recipe includes making crunchy homemade tortilla chips and fresh, vibrant tomato-based salsa, offering a perfect balance of textures and flavors.
Ingredients
Scale
For the Chips:
- 1/4 cup vegetable oil, for frying
- 12 corn tortillas, cut into 8 wedges each
- Kosher salt, to taste
For Salsa Roja:
- 4 Roma tomatoes or 2 large tomatoes (about 1 1/2 pounds), chopped
- 1/2 large yellow onion, chopped
- 1 medium jalapeño, sliced (seeds removed for less heat if desired)
- 2 cloves garlic, peeled
- 1 1/4 cups low-sodium chicken or vegetable broth, divided
- 2 teaspoons vegetable oil
- Kosher salt, to taste
For Serving:
- Diced avocado or guacamole
- Crema
- Queso fresco
- Fried eggs (optional)
Instructions
- Fry the Tortilla Chips: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges into the hot oil, cooking until they turn lightly brown and crisp, flipping once for even frying. Drain the chips on a paper towel-lined baking sheet and sprinkle lightly with kosher salt. Repeat with remaining tortilla wedges, adding more oil if needed.
- Prepare the Salsa Roja: In a blender or food processor, combine chopped tomatoes, half a yellow onion, sliced jalapeño, peeled garlic cloves, and 1 cup of low-sodium chicken or vegetable broth. Blend until smooth to create the salsa base.
- Cook the Salsa: Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Pour in the blended salsa and cook, stirring occasionally, until it thickens slightly, about 5 to 10 minutes. Add remaining broth as needed to achieve desired consistency. Season with kosher salt to taste.
- Combine Chips and Salsa: Add the freshly fried tortilla chips into the simmering salsa, stirring carefully to coat each chip without breaking them. Cook for about 3 minutes until the chips are heated through and softened slightly. Adjust seasoning with salt as needed.
- Serve: Serve the chilaquiles warm, garnished with diced avocado or guacamole, a drizzle of crema, crumbled queso fresco, and optionally topped with fried eggs for added richness.
Notes
- For a less spicy dish, remove jalapeño seeds before blending.
- Use low-sodium broth to control salt levels.
- Frying chips fresh ensures maximum crispiness.
- You can substitute vegetable broth for a vegetarian version.
- Serve immediately for the best texture; leftovers may become soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Keywords: Chilaquiles, Mexican breakfast, tortilla chips, salsa roja, avocado, queso fresco, crema, fried eggs
