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Restaurants›Lime and Salt Restaurant Bar›Chilaquiles Recipe

Chilaquiles Recipe

Name: Lime and Salt Restaurant Bars Chilaquiles Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas; 1 cups vegetable oil (for frying); 1 tsp kosher salt; 8 pieces tomatillos (for salsa verde), husked and rinsed; 2 pieces serrano or jalapeño peppers (for salsa verde); 1 pieces white onion (for salsa verde), quartered; 2 cloves garlic cloves (for salsa verde); 1 tbs fresh cilantro (for salsa verde), chopped; 1 tbs lime juice (for salsa verde); 1 tsp salt (for salsa); 4 pieces dried guajillo chilies (for guajillo sauce), stems and seeds removed; 1 pieces dried ancho or pasilla (optional, for guajillo depth); 2 cloves garlic cloves (for guajillo); 1 pieces white onion (for guajillo), quartered; 1 cups vegetable or chicken stock (for guajillo); 1 tsp white vinegar (for guajillo, optional); 1 tsp salt (for guajillo); 1 cups refried beans or warmed whole black/pinto beans; 0 to taste cooked shredded chicken (optional add); 0 to taste cooked crumbled chorizo (optional add); 0 to taste grilled sliced steak (optional add); 0 to taste sautéed shrimp (optional add); 2 pieces eggs (optional add 2 eggs); 0.5 cups queso fresco, crumbled; 0.25 cups Mexican crema or sour cream; 2 tbs fresh cilantro, chopped; 0.5 cups pickled red onions; 1 pieces ripe avocado, sliced; 2 pieces lime wedges; 0.25 tsp freshly ground black pepper

Inspired by Lime and Salt Restaurant Bar

Time45m

Serves2

Choice of salsa verde or guajillo sauce. Queso fresco, crema, cilantro, pickled onions, avocado, and beans. Add 2 eggs any style $5.00 | Add chicken $6.00 | Add chorizo $6.00 | Add steak $8.00 | Add shrimp $9.00

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Ingredients

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Tortilla & Frying

8 pieces corn tortillas

1 cups vegetable oil (for frying)

1 tsp kosher salt

Salsa (choose one)

8 pieces tomatillos (for salsa verde), husked and rinsed

2 pieces serrano or jalapeño peppers (for salsa verde)

1 pieces white onion (for salsa verde), quartered

2 cloves garlic cloves (for salsa verde)

1 tbs fresh cilantro (for salsa verde), chopped

1 tbs lime juice (for salsa verde)

1 tsp salt (for salsa)

4 pieces dried guajillo chilies (for guajillo sauce), stems and seeds removed

1 pieces dried ancho or pasilla (optional, for guajillo depth)

2 cloves garlic cloves (for guajillo)

1 pieces white onion (for guajillo), quartered

1 cups vegetable or chicken stock (for guajillo)

1 tsp white vinegar (for guajillo, optional)

1 tsp salt (for guajillo)

Beans & Protein (optional additions listed separately)

1 cups refried beans or warmed whole black/pinto beans

0 to taste cooked shredded chicken (optional add)

0 to taste cooked crumbled chorizo (optional add)

0 to taste grilled sliced steak (optional add)

0 to taste sautéed shrimp (optional add)

2 pieces eggs (optional add 2 eggs)

Finishes & Garnishes

1/2 cups queso fresco, crumbled

1/4 cups Mexican crema or sour cream

2 tbs Fresh cilantro, chopped

1/2 cups pickled red onions

1 pieces ripe avocado, sliced

2 pieces Lime wedges

1/4 tsp freshly ground black pepper

Method

Tortilla & Frying

Stack tortillas and slice into 6-8 wedges each to make chips.

Heat a heavy skillet or sauté pan over medium-high heat and add vegetable oil. Heat to 350°F (if using a thermometer) or until a small tortilla wedge sizzles immediately on contact.

Fry tortilla wedges in batches, 1–2 minutes per side, until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray and season immediately with 1 tsp kosher salt. Keep warm and set aside.

Salsa Verde (option)

Roast and blend

Place tomatillos, serrano/jalapeño, and quartered onion on a hot skillet or under a broiler and roast until charred and softened, about 6–8 minutes, turning as needed.

Transfer roasted vegetables to a blender, add garlic, cilantro, lime juice and 1 tsp salt. Add 2–3 tbsp water if needed and blend until slightly chunky or smooth, to preference. Taste and adjust salt or lime.

Keep salsa warm in a small pot over very low heat until ready to assemble; if making ahead refrigerate and reheat gently.

Guajillo Sauce (option)

Rehydrate and purée

Place guajillo (and optional ancho/pasilla) chilies in a bowl and cover with hot water. Let soak 15 minutes until soft, then drain, reserving a little soaking liquid.

In a small skillet sauté the quartered onion and garlic until softened and lightly browned, 4–5 minutes.

Combine rehydrated chilies, sautéed onion and garlic, stock, and 1 tsp salt in a blender. Blend until smooth, adding reserved soaking liquid a tablespoon at a time to reach a pourable consistency. Strain if desired for silky texture.

Simmer sauce in a small saucepan 4–6 minutes to deepen flavor; finish with 1 tsp white vinegar and adjust salt to taste. Keep warm.

Beans & Proteins

Warm refried beans in a small saucepan over low heat, stirring occasionally. If using whole beans, heat with a splash of water and mash lightly to desired consistency.

If adding proteins: warm pre-cooked shredded chicken in a skillet with a little oil and a pinch of salt (2–3 minutes), heat crumbled chorizo until sizzling (3–4 minutes), reheat sliced steak briefly in a hot pan (1–2 minutes per side), or sauté shrimp with 1 tsp oil until pink and cooked through (2–3 minutes). Keep each protein warm.

If adding eggs (extra cost): cook eggs to order — fried/sunny-side up, over-easy, or scrambled — seasoning lightly with salt and pepper. For poached eggs, simmer 3 minutes for runny yolks.

Assemble Chilaquiles

In a wide shallow skillet or large sauté pan, pour 1 to 1 1/2 cups of your chosen salsa (verde or guajillo) and warm over medium heat until gently bubbling.

Add half of the fried tortilla chips and gently toss/stir so chips are coated but not fully saturated. Add remaining chips and toss again; remove from heat when chips are well coated but still retain some texture (about 1–2 minutes). If you prefer saucier chilaquiles, add an extra 1/4 cup sauce.

Gently fold in warmed beans (spooned in small dollops) and any chosen protein so they distribute through the chips without breaking them up.

Plating & Garnishes

Divide chilaquiles between two plates (recipe makes 2 servings).

Top each portion with a drizzle of crema, a generous sprinkle of crumbled queso fresco, pickled red onions, sliced avocado, and chopped cilantro. Add freshly ground black pepper to taste and serve lime wedges on the side.

If eggs were requested, place the cooked eggs on top of each portion just before serving so yolks remain runny if desired.

Serve immediately so the chips retain a mix of crisp and saucy texture.