Breakfast Chilaquiles Recipe

Make these for your next breakfast. Chilaquiles are corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. You can serve these along with eggs and a side of beans. There are two ways to prepare these chilaquiles, with red chile sauce or salsa verde. Top the chilaquiles, cilantro and red onion.

Cook time: 15 mins
Total time: 15 mins
Servings: 4 servings


  • 12 corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
  • Corn oil
  • Salt
  • 1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade (see end of recipe for homemade versions)
  • A few sprigs of epazote, optional
  • Cotija cheese or queso fresco
  • Crema Mexicana or creme fraiche
  • Cilantro, chopped
  • 1 red onion, chopped
  • Avocado, sliced or roughly chopped


  1. Fry the tortillas: In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.
    Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
    Wipe pan clean of any browned bits of tortillas.
  2. Heat the salsa: Add 2 tablespoons of oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.
  3. Add fried tortillas to the salsa: Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.
Red chile sauce:

Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, and 1 1/2 cups of chile soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles.

Salsa verde:

Put 1 pound tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves garlic. Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeno and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.

Source: Simply Recipes

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