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This classic Mexican morning meal turns simple ingredients into something spectacular. When crunchy tortillas soak up the bright red sauce, you get a wonderful mix of textures and tastes that'll make you feel like you're enjoying breakfast in Mexico.
I first tried chilaquiles during a vacation in Mexico City and knew right away I had to make them at home. They've now become our weekend tradition when regular breakfast foods just won't cut it.
Ingredients
- Corn tortillas: sliced into triangles they're the base of this dish and soak up all the tasty sauce
- Vegetable oil: needed to make the tortillas nice and crispy
- Red enchilada sauce or salsa roja: gives that mouth-watering spicy tang that makes chilaquiles rojos special
- White onion: offers a crisp freshness that works well against the softer bits
- Queso fresco: this soft crumbly cheese cools down the spicy sauce and makes everything creamier
- Sour cream or Mexican crema: adds a cool, rich feeling to every bite
- Fresh cilantro: perks up the whole dish with its fresh flavor
- Eggs (optional): putting a fried egg on top makes everything extra yummy when the yolk breaks
- Salt: brings out all the flavors
- Lime wedges: a little squeeze pulls everything together
Step-by-Step Instructions
- Fry the Tortillas:
- Warm vegetable oil in a big skillet over medium high heat until it's hot and shimmery. Toss in tortilla triangles in small groups so they aren't crowded. Cook each batch about 2 minutes on each side until they're golden and crunchy. Put them on paper towels to soak up extra oil. This part is super important for getting that awesome texture contrast.
- Prepare the Sauce:
- Pour out most of the oil from the pan but leave about 1 teaspoon for flavor. Add your enchilada sauce or salsa roja to the hot pan and let it bubble gently. Cook it about 2 minutes until it's warm and a bit thicker. The hot pan will make the sauce taste even better.
- Combine Tortillas and Sauce:
- Put the fried tortilla pieces back in the pan with the hot sauce. Gently fold everything together so all the tortillas get coated with the bright sauce. Let them cook for 3 to 4 minutes, stirring now and then. The timing matters a lot—you want them soft but still a little crispy at the edges.
- Prepare the Eggs:
- If you're using eggs, heat another non-stick pan with a bit of oil. Crack your eggs in and cook them how you like—sunny side up, over easy, or scrambled. For the real deal, runny yolks make an amazing sauce that makes everything richer.
- Assemble and Serve:
- Scoop the saucy tortillas onto plates while they're still hot. Sprinkle lots of chopped white onion on top, then add crumbled queso fresco. Drop spoonfuls of sour cream or drizzle Mexican crema over everything. Scatter fresh cilantro around and top with your eggs. Serve right away with lime wedges on the side for squeezing over just before eating.
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The best part about making chilaquiles is hearing that sizzle when the crispy tortillas meet the hot sauce and smelling that amazing aroma filling up the kitchen. My grandma always told me that slightly stale corn tortillas actually work better because they don't get too soggy in the sauce.
Making Your Own Enchilada Sauce
Whipping up your own enchilada sauce takes chilaquiles to new heights. Just toast some dried guajillo and ancho chiles in a dry pan until they smell good, then soak them in hot water for 20 minutes. Blend the soft chiles with garlic, onion, cumin and a bit of oregano. Strain it and simmer briefly to build flavor. Homemade sauce stays good in the fridge for a week or you can freeze it for later.
Authentic Variations
Different parts of Mexico make chilaquiles in their own special ways. In Guadalajara, folks like their chilaquiles with just a little sauce so they stay super crunchy. In Mexico City, they go for a wetter version that's much softer. Some places add shredded chicken or chorizo to make it more filling. There's also a green version called chilaquiles verdes that uses tomatillo salsa instead of red sauce for a more tangy taste. Try these different styles to find what you like best.
Serving Suggestions
Though chilaquiles taste great by themselves, they go really well with some traditional sides. Serve them with refried beans topped with extra queso fresco for a bigger breakfast. For a fun brunch, add some sliced avocado and a basket of warm tortillas. Many Mexican families enjoy chilaquiles with café de olla, a yummy cinnamon coffee that goes perfectly with this savory dish.
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Frequently Asked Questions
- → Is it fine to use pre-made chips?
Sure, packaged tortilla chips work great for ease, though frying your own adds that extra crunch and authenticity.
- → What can replace queso fresco?
Swap queso fresco with feta or crumbled cotija for a comparable taste.
- → How do I make this milder?
Pick a mild red salsa or enchilada sauce, and add sour cream or crema to tone down the spice.
- → Is there a way to make it lighter?
Try baking the tortillas, choosing low-fat toppings, and tossing in veggies like spinach or bell peppers.
- → Can vegetarians eat this?
Totally, just skip the optional egg and double-check your sauce for no animal products.
- → Can I prep parts of it early?
Yes, fry the tortillas and make the sauce ahead of time. Combine and reheat when you're ready to serve.