Chilaquiles Recipe
Two Eggs, Corn Tortilla Casserole, Red Chile, Cheese, Refried Beans or Homefries
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Ingredients
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Red Chile Sauce
Tortillas & Assembly
Eggs & Toppings
Refried Beans (optional)
Homefries (optional)
Method
Red Chile Sauce
- 1
Prepare chiles
Remove stems and seeds from the dried guajillo (and ancho if using) chiles. Wipe them with a dry towel. In a small skillet over medium heat, toast the chiles for 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with 1 cup very hot water; let soak 12–15 minutes until softened.
- 2
Blend sauce
Drain most of the soaking liquid, reserving about 1/4 cup. In a blender, combine the softened chiles, reserved soaking liquid, 2 garlic cloves, 1/2 of the white onion (roughly chopped), 1 cup chicken broth (or water), 1 tbsp vegetable oil, 1/2 tsp ground cumin, 1 tsp salt and 1/4 tsp black pepper. Blend until very smooth, about 1 minute. If the sauce is too thick, add up to 2 tbsp more broth.
- 3
Strain and simmer
Pour the blended sauce through a fine mesh strainer into a saucepan, pressing solids with the back of a spoon to extract flavor. Bring the strained sauce to a gentle simmer over medium-low heat and cook for 4–6 minutes to round the flavors. Taste and adjust salt or pepper as needed. Keep warm on the lowest heat while you fry the tortillas.
Tortillas & Assembly
- 4
Prepare tortillas
Stack the 8 corn tortillas and cut them into 6 wedges each (or into rough 1" strips). Pat wedges dry with a towel to minimize splatter.
- 5
Fry tortillas
In a large skillet, pour in about 1 cup vegetable oil and heat over medium-high until shimmering (350°F/175°C if using a thermometer). Fry tortilla wedges in batches, 30–60 seconds per side, until crisp and golden but still slightly pliable — they should hold shape but not be brittle. Transfer to a paper towel-lined tray and season lightly with a pinch of salt.
- 6
Assemble chilaquiles
Wipe out the frying pan leaving about 1 tsp oil (or use a clean large skillet). Add the fried tortilla wedges in one even layer, pour the warm red chile sauce over them (enough to coat but not drown; reserve extra for people who like it saucier). Using tongs or a spatula, gently toss the tortillas with the sauce and simmer 1–2 minutes so the chips soften slightly but still have texture.
- 7
Add cheese and finish
Sprinkle the shredded Chihuahua/Monterey Jack (1 cup) evenly over the sauced tortillas, cover the skillet and let sit 2–3 minutes off the heat to melt the cheese. Uncover and crumble the queso fresco over the top, then dollop crema or drizzle sour cream. Scatter thinly sliced white onion and chopped cilantro. Serve immediately with lime wedges on the side.
Eggs & Toppings
- 8
Cook eggs
Heat 1 tbsp butter or oil in a separate nonstick skillet over medium. Crack 4 eggs into the skillet and cook to your preference (sunny-side up or over-easy recommended for runny yolks) — about 2–3 minutes for sunny-side up, 3–4 minutes for over-easy. Season with salt and black pepper to taste.
- 9
Refried Beans (optional)
- 10
Warm and season beans
In a small saucepan over medium heat, melt 1 tbsp butter or lard. Add 1 cup canned refried beans, 2 tbsp water, and 1/4 tsp ground cumin. Stir and cook 3–4 minutes until heated through, adding more water if needed to reach a creamy, spreadable consistency. Taste and adjust with 1/2 tsp salt if necessary. Keep warm until serving.
- 11
Serve
Spoon a portion of warm refried beans alongside the chilaquiles or place a spoonful on top as an optional accompaniment.
Homefries (optional)
- 12
- 13
Fry homefries
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the diced potatoes in a single layer and let them sear undisturbed for 3–4 minutes to develop color. Add 1/2 cup diced onion and 1/2 cup diced bell pepper (if using). Continue to cook, stirring occasionally, about 8–10 minutes more until potatoes are golden and crisp. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Taste and adjust seasoning.
- 14
Finish and serve
Serve a portion of homefries alongside the chilaquiles or as the alternate accompaniment instead of refried beans.
