Chilaquiles Recipe

Prepare and fry tortillas

Stack tortillas and cut into 6–8 wedges each. Heat 1 cup vegetable oil in a large heavy skillet over medium-high heat until it registers 350°F (or a small tortilla sizzles immediately). Fry tortilla wedges in batches (do not overcrowd) for 1–2 minutes per side until crisp and golden. Transfer to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. Let cool; chips will crisp further. Reserve about 4 cups of chips for 4 servings (adjust if you like more or fewer chips).

If you prefer a lighter version, bake the tortilla wedges on a sheet at 400°F for 12–15 minutes, turning once, until crisp and golden.

Finish and serve

When the sauce is ready, place a single layer of chips in a large skillet or shallow pan (or individual plates). Pour enough warm salsa over to coat and slightly soften the chips (about 1 to 1 1/2 cups salsa for the initial layer). Add shredded chicken or spoon dollops of refried beans if using. Top with remaining chips and more salsa to your liking. Sprinkle with crumbled queso fresco, chopped onion, and cilantro. Drizzle sour cream or crema over the top and add fried eggs if desired. Serve immediately so chips remain slightly crisp but softened by sauce.

Prepare chiles

Remove stems and seeds from the dried guajillo (and ancho/pasilla if using). Toast chiles lightly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup hot (just-off-boil) water. Let soak 15 minutes until softened. Reserve about 1/4 cup of the soaking liquid.

Roast tomatoes, onion, garlic

While chiles soak, char the Roma tomatoes, half onion, and garlic cloves on a hot dry skillet or under a broiler, turning until skins are blackened and blistered (8–10 minutes), or roast at 425°F for 15–20 minutes. This step adds smoky depth to the salsa.

Blend sauce

Remove stems from softened chiles. In a blender, combine soaked chiles, roasted tomatoes, roasted half onion, roasted garlic, 1/2 cup broth, reserved chile soaking liquid (1–2 tbsp), 1 tsp salt, 1/4 tsp cumin, 1/4 tsp oregano, and 1/4 tsp black pepper. Blend until very smooth, adding a splash more broth if needed to reach a pourable but slightly thick consistency.

Cook and season

Heat 1 tsp vegetable oil in a medium skillet over medium heat. Pour in the blended sauce (careful, it may splatter). Simmer gently, stirring occasionally, 8–10 minutes to cook raw flavors out and thicken slightly. Taste and adjust salt, adding a pinch of sugar if tomatoes are very acidic. If sauce is too thick, add up to 2–4 tbsp more broth to loosen.

If using shredded chicken: warm it briefly by tossing in 1/4 cup of the prepared salsa in a small skillet over medium heat until heated through (2–3 minutes). For refried beans: warm gently in a small pan or microwave until spreadable; thin with a tablespoon of broth if too stiff.