why make this recipe
Chilaquiles are a traditional Mexican breakfast that combines crispy tortilla chips with a flavorful sauce. This Easy Chilaquiles recipe is a simple twist on the classic dish, making it perfect for a quick and delicious morning meal. The blend of tomatoes, jalapeños, and onions creates a savory salsa that melts into the crispy tortillas, delivering an explosion of flavor. Plus, there are options to add toppings like avocado and fried eggs, making each serving customizable to your taste.
how to make Easy Chilaquiles
Ingredients
- 1/4 cup Vegetable oil (for frying)
- 12 pieces Corn tortillas (stale ones for extra crunch)
- Kosher salt (to taste)
- 4 Roma tomatoes (or 2 large ones, about 1 1/2 pounds)
- 1/2 large Yellow onion
- 1 medium Jalapeño (remove seeds for milder heat)
- 2 cloves Garlic
- 1 1/4 cups Low-sodium chicken or vegetable broth (divided)
- 2 teaspoons Vegetable oil (for sautéing salsa)
- Diced avocado or guacamole (or sour cream)
- Crema (to drizzle)
- Queso fresco (crumbled on top)
- Fried eggs (optional but recommended)
Directions
-
Fry the Tortillas: Heat the vegetable oil in a large skillet over medium heat. Cut the corn tortillas into triangles. Once the oil is hot, fry the tortilla pieces until they are crispy. You may need to do this in batches. Drain on paper towels and sprinkle with kosher salt.
-
Make the Salsa: In a blender, combine the Roma tomatoes, yellow onion, jalapeño, garlic, and 1 cup of the broth. Blend until smooth.
-
Cook the Salsa: In the same skillet, heat 2 teaspoons of vegetable oil over medium heat. Pour in the blended salsa. Add the remaining 1/4 cup of broth and bring to a simmer. Cook for about 5-7 minutes until the salsa thickens slightly.
-
Combine: Add the fried tortilla chips to the salsa, stirring gently to coat them evenly. Let it cook for another minute for the chips to absorb some of the sauce.
-
Serve: Remove from heat and plate. Top with diced avocado, crema, and crumbled queso fresco. If desired, add a fried egg on top for an added richness.
how to serve Easy Chilaquiles
Serve the chilaquiles hot, right after you finish cooking. They are best enjoyed fresh and topped with your favorite toppings like diced avocado, sour cream, and a sprinkle of queso fresco. You can also serve them with sides like refried beans or fresh fruit to complete the breakfast experience.
how to store Easy Chilaquiles
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the chilaquiles and toppings separate to maintain the crunch of the tortillas. To reheat, warm them in a skillet over medium heat until heated through. If needed, you can add a splash of broth or water to revive the sauce.
tips to make Easy Chilaquiles
- For extra crunch, use stale corn tortillas if you have them. They hold up better when fried.
- If you like a spicier dish, leave some seeds in the jalapeño or add a pinch of chili powder to the salsa.
- Feel free to customize the toppings according to your preferences. Other great options include sliced radishes, chopped cilantro, or even pulled chicken.
variation
You can make chilaquiles verdes by swapping the red salsa for a green salsa made with tomatillos. Just follow the same cooking method, and enjoy the change in flavor.
FAQs
1. Can I make chilaquiles ahead of time?
It’s best to make them fresh, but if you need to prepare ahead, you can make the salsa and fry the tortillas separately. Mix them together just before serving.
2. What type of tortillas work best?
Corn tortillas are traditional and work best, but you can use flour tortillas if you prefer them.
3. Can I make them vegetarian?
Yes! Just use vegetable broth instead of chicken broth, and you can enjoy a delicious vegetarian version of chilaquiles.
