Introduction
Chilaquiles is a classic Mexican dish, perfect for breakfast, brunch, or light dinners with family or friends. This vibrant dish, featuring crispy tortilla chips coated in a spicy red salsa and topped with creamy, tangy garnishes, delivers a bold, satisfying flavor in every bite. Presented in a white ceramic dish, garnished with crumbled queso fresco, fresh cilantro, or avocado slices, these Chilaquiles offer a colorful, appetizing aesthetic that elevates any table. This recipe provides a traditional red salsa version that is adaptable for dietary preferences and is ideal for home cooks seeking a quick, crowd-pleasing dish that brings Mexican flair to any occasion.
Ingredients
For the Red Salsa:
- 1 (14.5 oz) can diced tomatoes, drained
- 1 small onion, chopped
- 2 cloves garlic, peeled
- 2–3 dried guajillo or ancho chiles, stemmed and seeded
- 1 cup water
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
For the Chilaquiles:
- 8 cups tortilla chips (preferably thick, homemade, or sturdy store-bought)
- 1 cup shredded chicken (optional, from rotisserie or cooked breast)
- 1/2 cup crumbled queso fresco or feta
- 1/4 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 4 large eggs (optional, for fried eggs)
- 2 tbsp vegetable oil (if frying eggs)
Serving:
- Optional: Sliced radishes, lime wedges
- Suggested Accompaniments: Refried beans, Mexican rice
- Suggested Pairings: Orange juice, Mexican hot chocolate
- Suggested Aesthetic: Serve in a white ceramic dish
- Suggested Equipment: Blender, large skillet, saucepan, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Prepare Red Salsa: In a saucepan, combine diced tomatoes, onion, garlic, dried chiles, and water. Bring to a boil, then simmer for 10 minutes until chiles soften. Transfer to a blender with salt, cumin, and black pepper; blend until smooth. Heat 1 tbsp vegetable oil in a large skillet over medium heat, add salsa, and cook for 5 minutes, stirring occasionally. Taste the salsa and adjust with additional salt or a pinch of sugar for a balanced, spicy-tangy flavor.
- Prepare Tortilla Chips: Using homemade tortilla chips, cut 8 corn tortillas into wedges and fry in hot oil until crispy, or use sturdy store-bought chips.
- Assemble Chilaquiles: Add tortilla chips to the skillet with the salsa, tossing gently to coat. Cook for 2–3 minutes until chips soften slightly but retain some crunch. If using shredded chicken, fold it in during the last minute of cooking.
- Cook Eggs (Optional): In a separate skillet, heat 2 tbsp vegetable oil over medium heat. Fry eggs sunny-side up or to desired doneness, about 2–3 minutes.
- Serve: Transfer chilaquiles to a white ceramic dish. Top with crumbled queso fresco, Mexican crema, cilantro, avocado slices, and fried eggs (if using). Garnish with sliced radishes or lime wedges. Serve hot with refried beans, Mexican rice, orange juice, or Mexican hot chocolate.
Tips for Better Chilaquiles
- Use thick, sturdy tortilla chips to prevent them from becoming too soggy; homemade chips from corn tortillas are ideal.
- Taste the salsa before tossing to balance spicy, tangy, and savory flavors; adjust with salt or sugar.
- Cook chips briefly in salsa to maintain some crispness; avoid over-soaking.
- Fry eggs just before serving to keep yolks runny and vibrant, if using.
- Use a white ceramic dish for a colorful presentation, highlighting the red salsa and fresh garnishes.
- Make ahead: Prepare salsa up to 3 days in advance; refrigerate and reheat before use.
- For a milder salsa, reduce chiles to 1–2 or use only diced tomatoes.
- Enhance aesthetic: Present in a white ceramic dish with cilantro, avocado, or radishes for a vibrant, inviting look.
Variations and Customization
- Green Chilaquiles: Replace red salsa with tomatillo-based salsa verde (use 6 tomatillos, 1 jalapeño, onion, garlic, blended).
- Gluten-Free Chilaquiles: Ensure tortilla chips and canned tomatoes are gluten-free.
- Vegetarian Chilaquiles: Omit chicken and eggs; add 1 cup black beans or sautéed mushrooms.
- Spicy Chilaquiles: Add 1–2 fresh jalapeños or 1/4 tsp chili powder to the salsa.
- Vegan Chilaquiles: Omit eggs and cheese; use vegan sour cream and nutritional yeast for topping.
- Cheesy Chilaquiles: Add 1 cup shredded cheddar or Monterey Jack, melted over the chips.
- Shrimp Chilaquiles: Replace chicken with 1 lb sautéed shrimp, cooked for 2–3 minutes.
- Breakfast Chilaquiles: Top with scrambled eggs instead of fried for a softer texture.
Storage and Serving Tips
- Store leftover salsa in an airtight container in the fridge for up to 5 days; reheat before using.
- Store cooked chilaquiles (without garnishes) in the fridge for up to 2 days; reheat in a skillet to restore texture.
- Do not freeze assembled chilaquiles, as chips become soggy; freeze salsa separately for up to 3 months.
- Serve immediately for the best texture and flavor.
- Use as a breakfast, brunch, or light dinner dish.
- Pair with orange juice or Mexican hot chocolate to complement the spicy, savory flavor.
- Presented in a white ceramic dish with vibrant garnishes for a colorful, appetizing charm.
Nutritional Information
Based on 4 servings (with chicken, without eggs):
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 850mg
- Total Carbohydrates: 38g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 20g
- Vitamin A: 20% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 15% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and additions (eggs add ~70 kcal each). Moderate in sodium; use low-sodium tomatoes for a lighter option. Pair with vegetables for balance.
Conclusion
This Chilaquiles recipe offers a spicy, savory dish perfect for any occasion. It transforms simple ingredients into a Mexican classic. Its quick preparation and vibrant presentation make it a favorite. The crispy chips and tangy salsa delight every bite. It’s sure to be a cherished recipe, loved for its bold, crowd-pleasing appeal.
Chilaquiles Recipe: Spicy and Savory
Classic Chilaquiles with spicy, savory red salsa.
Ingredients
Red Salsa:
- 1 14.5 oz can diced tomatoes, drained
- 1 small onion chopped
- 2 cloves garlic peeled
- 3 dried guajillo or ancho chiles stemmed, seeded
- 1 cup water
- 1 tsp salt
- ½ tsp ground cumin
- ¼ tsp black pepper
- 1 tbsp vegetable oil
Chilaquiles:
- 8 cups tortilla chips
- 1 cup shredded chicken optional
- ½ cup crumbled queso fresco or feta
- ¼ cup Mexican crema or sour cream
- ¼ cup chopped fresh cilantro
- 1 avocado sliced
- 4 large eggs optional
- 2 tbsp vegetable oil if frying eggs
- Optional: Radishes lime wedges
- Suggested Pairings: Refried beans orange juice
Instructions
- Simmer tomatoes, onion, garlic, chiles, and water for 10 minutes. Blend with salt, cumin, and pepper. Cook salsa in 1 tbsp oil for 5 minutes. Taste and adjust the salsa.
- (Optional) Fry tortilla wedges or use store-bought chips.
- Toss chips in salsa for 2–3 minutes; add chicken if using.
- (Optional) Fry eggs in 2 tbsp oil for 2–3 minutes.
- Serve in a white ceramic dish with queso fresco, crema, cilantro, avocado, eggs, beans, and juice.
Notes
- Use sturdy chips to avoid sogginess.
- Store salsa in the fridge for 5 days or freeze for 3 months.
- Try green or vegetarian variations.
- Pair with Mexican rice.
