Chilaquilies Recipe

Cook chorizo

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil if your chorizo is lean; otherwise the chorizo will release fat. Add the chorizo (casings removed), breaking it up with a spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a paper-towel-lined plate, leaving rendered fat in the skillet.

Sauté onion & garlic

With the skillet still over medium heat and about 1–2 tablespoons of chorizo fat remaining (add oil if dry), add the finely chopped yellow onion. Sauté until translucent, about 3–4 minutes. Add the 2 minced garlic cloves and cook for 30–45 seconds until fragrant. Return the cooked chorizo to the skillet, stir to combine, then reduce heat to low and keep warm while you prepare the salsa.

Soak chiles

Remove stems and seeds from the guajillo (and ancho, if using) chiles. Put them in a small pot, cover with just enough water to submerge, bring to a simmer, and turn off heat. Let the chiles soak for 10 minutes until softened. Reserve 2/3 cup of the soaking liquid.

Roast tomatoes & aromatics

While chiles soak, heat a dry skillet or griddle over medium-high heat. Toast the halved roma tomatoes cut-side down until charred in spots, about 3–5 minutes per side. Lightly char the quartered white onion and 1 garlic clove as well (about 2 minutes each) to add smoky flavor. You can also broil them on a sheet pan if preferred.

Blend salsa

Transfer the soaked chiles (reserve soaking liquid), roasted tomatoes, roasted onion, roasted garlic, 1/2 cup stock, and 1 tablespoon fresh lime juice to a blender. Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Blend until smooth. If the salsa is too thick, add up to 2–4 tablespoons of the reserved chile soaking liquid or stock to reach a pourable consistency for chilaquiles.

Simmer salsa

Pour the blended salsa back into the skillet used for the chorizo and bring to a gentle simmer over medium-low heat. Taste and adjust salt or lime. Simmer 4–6 minutes to develop flavor and cook the rawness out. If you prefer a milder salsa, simmer an additional 2–3 minutes.

Combine chips with salsa

Add the tortilla chips (6 cups) to the simmering salsa in the skillet. Gently toss to coat so most chips are covered but not completely dissolved — you want a mix of sauced and slightly crisp chips. Cook over low heat for 1–2 minutes to warm and soften the chips to your preference. If you like them soupier, cook an extra minute and stir more; for crispier, briefly toss and remove from heat.

Top with chorizo

Scatter the cooked chorizo and sautéed onion-garlic mixture evenly over the sauced chips. Gently fold once or twice to distribute without breaking the chips too much.

Cook eggs (optional)

If using eggs, in a separate nonstick skillet heat 1 teaspoon oil over medium. Fry eggs sunny-side up or over-easy to desired doneness (about 2–4 minutes), or scramble lightly and keep warm. Place eggs on top of plated chilaquiles or on the skillet before serving.

Finish & serve

Remove skillet from heat. Dollop crema or sour cream over the chilaquiles, sprinkle crumbled queso fresco or cotija, add thinly sliced radishes and red onion (or pickled onions), and scatter chopped cilantro. Add avocado slices and lime wedges on the side. Serve immediately so chips retain a mix of textures.