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.