Chilaquiles Recipe
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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Tortilla chips & tortilla base
Salsa roja (makes about 3 cups)
Toppings & finishing
Method
Tortilla chips & tortilla base
- 1
Cut tortillas
Stack tortillas and cut into 6–8 wedges each (triangles).
- 2
- 3
Fry chips
Working in batches so oil temperature stays steady, add tortilla wedges in a single layer and fry, stirring occasionally, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. Let cool slightly. Reserve 1½–2 cups of chips whole (for layering) and break the rest into medium pieces.
Salsa roja (makes about 3 cups)
- 4
Roast tomatoes and chiles
Place tomatoes, serranos and the onion (quartered) on a hot dry skillet or comal over medium-high heat. Cook, turning occasionally, until tomatoes and chiles are charred and softened and onion edges are browned, about 7–10 minutes. You can also broil for 8–10 minutes, turning once.
- 5
Blend salsa
Transfer roasted tomatoes, chiles, onion and garlic to a blender. Add 1 tbs vegetable oil, 1/2 cup stock (if using) and blend until mostly smooth but slightly textured, about 20–30 seconds. Taste and season with 1–1¼ tsp salt and 1/4 tsp ground cumin. If salsa is very hot, let cool 5 minutes before blending to avoid steam pressure.
- 6
Simmer salsa
Heat a medium skillet over medium heat and add the blended salsa. Cook, stirring occasionally, until sauce reduces slightly and flavors marry, 6–8 minutes. Adjust salt and add a splash more stock or water if too thick. Keep warm.
Assembly & finishing
- 7
Warm chicken (if using)
If using shredded chicken, warm it briefly in the salsa or in a separate pan with a tablespoon of salsa so it absorbs flavor, 2–3 minutes.
- 8
Combine chips and salsa
In a wide skillet or sauté pan over medium-low heat, add about half the warm salsa (about 1–1¼ cups). Add reserved whole chips and broken pieces, folding gently to coat so chips are saucy but not soggy. Add warm shredded chicken if using and fold once more. Cook 2–3 minutes until chips have softened slightly but still hold some texture. Add more salsa if you prefer saucier chilaquiles.
- 9
- 10
Plate and garnish
Divide chilaquiles among 4 plates. Top each portion with a fried egg (or two halves if sharing), a drizzle (about 1–2 tbs) of crema or sour cream, sprinkle with 3 tbsp crumbled queso fresco, sliced onion, chopped cilantro, and avocado slices. Serve with lime wedges on the side for squeezing.
- 11
Serve
Serve immediately so eggs are warm and chips retain a balance of crisp and tender. Offer extra salsa on the side.