Chilaquiles Recipe
Make Chilaquiles Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tortilla chips & base
Salsa roja (red sauce)
Toppings & garnish
Method
Tortilla chips & base
- 1
Prepare tortillas
Cut each corn tortilla into 6 wedges (like a pizza). Pat lightly with paper towel to remove excess moisture.
- 2
Fry the chips
Pour oil into a large heavy skillet or pot to reach about 1/2-inch depth and heat over medium-high until it registers 350°F (or a small piece of tortilla sizzles vigorously). Working in batches, fry tortilla wedges for 1–2 minutes, flipping once, until crisp and golden. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. Let cool slightly; chips will crisp further. Reserve.
Salsa roja (red sauce)
- 3
- 4
Roast vegetables
In the same skillet (or on a griddle), place tomatoes, quartered onion, whole garlic cloves and the serrano/jalapeño. Roast over medium-high, turning occasionally, until blistered and charred in spots (about 8–10 minutes). Alternatively, broil them on a baking sheet until blackened in spots.
- 5
Blend the salsa
Transfer roasted tomatoes, onion, garlic and softened chiles to a blender. Add 1 cup water (or part water and part reserved chile soaking liquid), 1 tbsp oil, 1 tsp salt and 1/4 tsp ground cumin. Blend until smooth, 30–45 seconds. Taste and adjust salt or spice level by adding a bit more water or a squeeze of lime if desired.
- 6
Cook the salsa
Heat a tablespoon of oil in a large skillet over medium heat. Pour in the blended salsa and simmer, stirring occasionally, for 6–8 minutes until it slightly thickens and the raw edge is cooked off. If too thick, thin with up to 1/2 cup broth. Adjust seasoning.
Assemble and finish
- 7
Combine chips and salsa
Lower heat under the skillet with the cooked salsa to low. Add about two-thirds of the fried tortilla chips into the skillet and gently toss or spoon salsa over them to coat — be careful not to stir too vigorously to avoid complete sogginess. Add the remaining chips and lightly coat; the goal is a mix of saucy and crisp chips.
- 8
Add proteins
Scatter the shredded chicken (or warmed refried beans) evenly over the chilaquiles and briefly warm through (2–3 minutes). If using eggs, fry them in a separate skillet to desired doneness (sunny-side up is traditional).
- 9
Plate and garnish
Divide the chilaquiles among 4 plates. Top each portion with a fried egg if using. Sprinkle with crumbled queso fresco/cotija, drizzle with crema or sour cream, add sliced avocado, a few thin onion slices and chopped cilantro. Serve with lime wedges on the side so diners can squeeze to taste.
- 10
Serving note
Chilaquiles are best enjoyed immediately so there is a balance of saucy and crisp chips. Leftovers will become very soft; store components separately if you plan to keep them.
