Chilaquiles Recipe

Name: Mitla Cafes CHILAQUILES Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pcs corn tortillas (6-inch); 1 cups vegetable oil (for frying); 1 tsp kosher salt; 6 pcs roma (plum) tomatoes; 1 small white onion; 2 pcs garlic cloves; 2 pcs dried guajillo chiles (stems & seeds removed); 1 pcs dried arbol chiles (optional, for heat); 1 tbs vegetable oil; 1 cups chicken or vegetable broth; 1 tsp salt; 1 tsp ground black pepper; 4 pcs eggs (optional — fried or scrambled); 3 oz Queso fresco or cotija (crumbled); 0.5 cups Mexican crema or sour cream; 0.25 cup white onion (thinly sliced); 2 tbs fresh cilantro (chopped); 1 pcs avocado (sliced); 2 pcs lime wedges

Inspired by Mitla Cafe

Time55m

Serves4

Make Chilaquiles Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the tortilla chips

8 pcs corn tortillas (6-inch)

1 cups vegetable oil (for frying)

1 tsp kosher salt

For the red salsa

6 pcs roma (plum) tomatoes

1 small white onion

2 pcs Garlic cloves

2 pcs dried guajillo chiles (stems & seeds removed)

1 pcs dried arbol chiles (optional, for heat)

1 tbs Tuscany sunflower oil

1 cups Chicken or vegetable broth

1 tsp Celtic sea salt

1 tsp ground black pepper

For finishing & toppings

4 pcs eggs (optional — fried or scrambled)

3 oz Queso fresco or cotija (crumbled)

1/2 cups Mexican crema or sour cream

1/4 cup white onion (thinly sliced)

2 tbs fresh cilantro (chopped)

1 pcs avocado (sliced)

2 pcs Lime wedges

Method

For the tortilla chips

Prepare tortillas

Stack tortillas and cut into 6–8 wedges each (like pizza slices). Pat lightly with a paper towel if damp.

Heat oil in a large skillet or deep saucepan to 350°F (175°C). If you don't have a thermometer, test by slipping one tortilla wedge in — it should sizzle immediately and become golden in about 20–30 seconds.

Fry tortilla wedges in batches so they don't overcrowd the pan. Fry 4–6 minutes per batch, stirring occasionally, until crisp and uniformly golden. Remove with a slotted spoon to a paper-towel-lined tray and immediately sprinkle with kosher salt.

For the red salsa

Toast the dried chiles lightly in a dry skillet over medium heat for 10–20 seconds per side until fragrant but not burned. Remove stems and seeds if not already removed.

Bring a pot of water to a boil. Add the roma tomatoes and the whole white onion and blanche for 3–4 minutes until the skins are blistered and the onion has softened slightly. Remove tomatoes and onion to a blender. Reserve the cooking water.

In the same hot dry skillet, char the garlic cloves (in their skins) for 1–2 minutes, turning so they get a little color. Peel garlic when cool enough.

Place toasted chiles in a bowl and cover with 1 cup very hot water (or reserved blanching water). Let soak 10 minutes until softened. Drain, reserving a little soaking liquid.

In a blender combine the blistered tomatoes, onion (roughly chopped), peeled garlic, softened chiles, 1 tablespoon vegetable oil and 1/2 cup of the reserved soaking/ blanching liquid or broth. Blend until smooth.

Heat a medium saucepan over medium heat. Add the blended salsa and simmer 6–8 minutes, stirring occasionally. Add chicken or vegetable broth to reach a saucy consistency (about 1 cup total liquid). Season with 1 tsp salt and 1 tsp black pepper; adjust to taste. If the salsa tastes bitter, simmer a bit longer.

Finish and assemble

Warm the fried tortilla chips briefly in a 250°F (120°C) oven for 5 minutes if they have lost crispness.

Place tortilla chips in a wide shallow serving dish or divide between plates. Pour the hot red salsa over the chips — you can cover them lightly (for crispier chilaquiles) or thoroughly (for softer, stew-like chilaquiles).

If using eggs: fry or scramble 4 eggs in a nonstick skillet to your preferred doneness (sunny-side-up or over-easy recommended for runny yolks). Place eggs on top of the sauced chips.

Scatter 3 oz crumbled queso fresco or cotija over the chilaquiles. Add thinly sliced white onion, chopped cilantro, sliced avocado, and drizzle crema or sour cream in a zigzag. Serve immediately with lime wedges on the side.