Chilaquiles with Green and Red Chile Sauces, Fried Tortillas, and Toppings Recipe
Introduction
Chilaquiles is a traditional Mexican dish featuring crispy fried tortillas simmered in a flavorful sauce and topped with fresh ingredients. It’s a comforting and versatile breakfast or dinner option that’s both satisfying and delicious.
Ingredients
- 15 white corn tortillas, preferably older or stale
- Oil, for frying
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth (474g)
- 3 medium tomatillos, outer leaf removed and washed
- 3 cloves garlic
- ¼ teaspoon whole cumin seeds
- ¼ teaspoon Mexican oregano
- ¼ cup fresh cilantro (4g)
- ½ teaspoon salt, or more to taste
- ½ small onion, sliced thinly
- ⅓ cup crumbled Queso fresco (40g)
- ¼ cup Mexican crema (56g), or sour cream
- 1 avocado, chopped
- 5 eggs, fried
- 15-ounce can black refried beans, warmed
- 1½ cups shredded chicken (optional for a heartier meal)
Instructions
- Step 1: Cut the corn tortillas into 6 wedges and let them dry on the counter for several hours or overnight. Heat about an inch of vegetable oil in a large saucepan over medium heat. Fry tortillas in batches until crisp, turning once or twice. Remove and drain on paper towels.
- Step 2: Use scissors to cut open the dried guajillo and arbol chiles, removing veins and seeds. Place chiles in a saucepan, cover with water, bring to a boil, then simmer until softened, about 20-30 minutes.
- Step 3: Meanwhile, prepare the green tomatillo sauce by blending ⅓ cup chicken broth, garlic, oregano, and cumin seeds until smooth. Add tomatillos and cilantro, then blend again until smooth.
- Step 4: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add sliced onion and cook for 3 minutes, then remove to a plate. Pour the green sauce from the blender into the saucepan and simmer for 10 minutes, stirring occasionally.
- Step 5: Remove softened red chiles with a slotted spoon and blend with 1 cup chicken broth until smooth.
- Step 6: Strain the red chile sauce into the pot with the green sauce, pressing with a spoon to extract all the liquid. Add salt and simmer for 10 minutes. Stir in an additional ⅔ cup chicken broth and simmer for 20 minutes. Adjust seasoning with oregano or cumin if needed.
- Step 7: Add the crispy tortilla wedges to the sauce and toss gently until evenly coated.
- Step 8: Serve the chilaquiles topped with a sprinkle of queso fresco, sautéed onions, a drizzle of crema, chopped avocado, and shredded chicken if using. Accompany with warm refried black beans and a fried or sunny-side-up egg.
Tips & Variations
- Use stale tortillas to ensure they crisp up well when fried.
- For a lighter version, bake tortilla wedges instead of frying or use an air fryer.
- Adjust the heat level by varying the amount of arbol chiles or removing them altogether.
- Substitute queso fresco with crumbly feta or cotija cheese if unavailable.
- Add shredded chicken or beans for extra protein and heartiness.
Storage
Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce and prevent drying. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make chilaquiles without frying the tortillas?
Yes, you can bake the tortilla wedges in the oven or use an air fryer for a lighter version. This reduces oil usage but may result in slightly less crispiness.
What can I use if I don’t have dried guajillo or arbol chiles?
You can substitute with other dried red chiles like ancho or chipotle for a different flavor profile, but the spiciness and taste will vary.
PrintChilaquiles with Green and Red Chile Sauces, Fried Tortillas, and Toppings Recipe
Chilaquiles is a traditional Mexican breakfast dish featuring crispy fried corn tortillas simmered in a flavorful salsa made from dried guajillo and arbol chiles as well as green tomatillos. This recipe combines both red and green salsas for a rich, tangy, and mildly spicy sauce tossed with crunchy tortilla chips, topped with fresh queso fresco, crema, avocado slices, sautéed onions, and optionally shredded chicken and fried eggs. Served alongside warm refried black beans, this vibrant dish delivers a satisfying mix of textures and authentic Mexican flavors perfect for brunch or a hearty breakfast.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4–5 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Tortillas and Oil
- 15 white corn tortillas, preferably older or stale
- Vegetable oil, for frying (about 1 inch deep in a saucepan)
Chiles and Broth
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth (474g)
Salsa Verde Ingredients
- 3 medium tomatillos, husked, washed
- 3 cloves garlic
- ¼ teaspoon whole cumin seeds
- ¼ teaspoon Mexican oregano
- ¼ cup fresh cilantro (4g)
- ½ teaspoon salt, or more to taste
- ½ small onion, sliced thinly
- 2 tablespoons olive oil (for sautéing onions)
Toppings and Sides
- 1/3 cup crumbled Queso fresco (40g)
- ¼ cup Mexican crema (56g) or sour cream
- 1 avocado, chopped or sliced
- 5 eggs, fried (sunny side up recommended)
- 15 ounce can black refried beans, warmed
- 1½ cups shredded cooked chicken (optional, for heartier option)
Instructions
- Fry Tortillas: Cut corn tortillas into 6 wedges each and let them dry on the counter for several hours or overnight, or use already stale tortillas. Pour about an inch of vegetable oil into a large saucepan and heat over medium until hot. Fry tortilla wedges in batches until crisp, turning occasionally. Drain on paper towels and set aside.
- Soak Dried Chiles: Using scissors, cut open dried guajillo and arbol chiles and remove seeds and veins. Place chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20-30 minutes until softened.
- Blend Salsa Verde: While chiles soak, make green salsa by blending 1/3 cup chicken broth, garlic, oregano, and cumin seeds until smooth. Add tomatillos and ¼ cup cilantro and continue blending until the sauce is smooth and well combined.
- Sauté Onions and Simmer Green Sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add sliced onion and cook about 3 minutes until softened but not browned. Remove onions and set aside. Add blended green salsa to the pan and simmer for 10 minutes, stirring occasionally.
- Blend Red Chile Sauce: Drain softened red chiles from soaking liquid with a slotted spoon. Place in blender with 1 cup chicken broth and blend until smooth.
- Combine Sauces and Season: Pour red chile sauce through a fine mesh strainer into the pot with green sauce, using a spoon to press it through. Stir well, season with salt, and simmer for 10 minutes. Add an additional 2/3 cup chicken broth and simmer for another 20 minutes. Adjust seasoning with a pinch more oregano or ground cumin if needed.
- Toss Tortillas in Sauce: Add the crispy fried tortilla wedges to the combined salsa and gently toss to coat thoroughly in the sauce.
- Serve: Divide chilaquiles onto plates. Top with crumbled queso fresco, the sautéed onions, a drizzle of crema, sliced avocado, and fried eggs on top. Add shredded chicken if desired. Serve immediately alongside warm refried black beans.
Notes
- Tortillas are best if lightly stale to prevent sogginess; drying them a few hours before frying helps achieve crispiness.
- To reduce oil use, you can bake or air fry the tortilla wedges until crisp instead of frying.
- For milder heat, reduce the number of arbol chiles or remove seeds completely.
- Leftover chilaquiles reheat well and can be refreshed with a little extra crema or avocado.
- Customize toppings based on preference: substitute queso fresco with cotija or omit cheese for a dairy-free option.
Keywords: Chilaquiles, Mexican breakfast, fried tortillas, guajillo chile, tomatillo sauce, huevos, traditional Mexican dish
