Rick Bayless Chilaquiles Class

Ingredients

• 4 pieces Dried Guajillo Chilies (stemmed, seeds removed, torn into flat pieces)
• 4 medium Ripe Tomatoes (roasted, skins removed)
• 2 pieces Garlic Cloves (peeled, roasted)
• 2 tablespoons Vegetable Oil (for toasting chilies and frying tortillas)
• 2 cups Chicken Broth (low‑sodium preferred)
• 12 pieces Corn Tortillas (cut into wedges or strips; can substitute with 8 oz tortilla chips)
• 1/4 cup Epazote Leaves (roughly chopped; optional cilantro if unavailable)
• 1 cup Shredded Cooked Chicken (optional, use leftover rotisserie chicken)
• 1/2 cup Mexican Crema (or Greek yogurt as a substitute)
• 1/2 cup Queso Añejo (crumbled; can use queso fresco)
• 1/4 cup White Onion (thinly sliced)
• to taste Salt
• 4 pieces Eggs (sunny‑side up, optional for brunch version)

Instructions

1. Rehydrate Guajillo Chilies

   Remove stems and seeds from the guajillo chilies, tear them into flat pieces, place in a bowl, cover with hot tap water, weigh down with a plate, and let soak for 20‑30 minutes.

   Time: PT30M

2. Toast Chilies

   Heat the cast‑iron skillet over medium heat, add a thin layer of oil, and toast the rehydrated chilies a few at a time, pressing them against the pan with a metal spatula until fragrant, about 2 minutes.

   Time: PT5M

3. Roast Tomatoes and Garlic

   Pre‑heat the broiler. Spread the tomatoes (cut in half) and garlic cloves on a rimmed baking sheet. Broil until the tomato skins are blackened on one side, about 6 minutes, then flip and broil the other side another 6 minutes.

   Time: PT12M

   Temperature: Broiler

4. Peel and Cool

   Remove the roasted tomatoes and garlic from the oven, let cool slightly, then peel off the skins from both the tomatoes and garlic.

   Time: PT5M

5. Blend the Sauce Base

   Drain the toasted chilies, then combine them with the peeled tomatoes and garlic in a blender. Blend until completely smooth.

   Time: PT3M

6. Strain the Puree

   Pass the blended puree through a fine mesh strainer into a bowl, using the back of a spoon to press through any solids.

   Time: PT3M

7. Cook the Sauce

   Return the skillet to medium‑high heat, add 2 Tbsp oil, then pour the strained puree into the pan. Stir constantly for 5‑7 minutes until the sauce thickens and darkens slightly.

   Time: PT7M

8. Add Broth and Simmer

   Stir in 2 cups chicken broth, bring to a gentle boil, then reduce to a simmer for 3‑4 minutes. Season with salt to taste and stir in chopped epazote (or cilantro).

   Time: PT5M

9. Prepare Tortilla Wedges

   If using fresh corn tortillas, cut each into 6‑8 wedges (triangular). If using chips, measure out 8 oz (about 8 cups).

   Time: PT5M

10. Fry Tortilla Pieces

    Heat a thin layer of oil in the same cast‑iron skillet over medium heat. Fry the tortilla wedges or chips in small batches until crisp and lightly golden, about 2‑3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

    Time: PT7M

11. Combine Chips and Sauce

    Return the skillet to medium heat, bring the sauce back to a boil, then add all fried tortilla pieces (or chips). Toss quickly to coat.

    Time: PT2M

12. Steep the Chilaquiles

    Cover the skillet with a baking sheet (or a lid) and remove the heat. Let the mixture sit for 2‑5 minutes, depending on desired texture—shorter for crunchier, longer for softer chips.

    Time: PT5M

13. Add Optional Protein

    Stir in the shredded cooked chicken (or other protein) and let warm through for another minute.

    Time: PT2M

14. Plate and Garnish

    Transfer the chilaquiles to serving plates. Top each with a drizzle of Mexican crema, a generous sprinkle of crumbled queso añejo, thinly sliced onion, and a few extra epazote leaves. Add a sunny‑side‑up egg on top if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Dried Guajillo Chilies: Ancho chilies, Pasilla chilies
• Instead of Ripe Tomatoes: Canned whole tomatoes (drained)
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Vegetable Oil: Canola oil, refined avocado oil
• Instead of Chicken Broth: Vegetable broth, water with bouillon
• Instead of Corn Tortillas: Store‑bought tortilla chips (8 oz)
• Instead of Epazote Leaves: Cilantro (1/4 cup)
• Instead of Shredded Cooked Chicken: Shredded pork, chorizo crumbles, omit for vegetarian
• Instead of Mexican Crema: Greek yogurt, sour cream
• Instead of Queso Añejo: Queso fresco, feta
• Instead of White Onion: Green onions

Equipment Needed

• Large Cast‑Iron Skillet
• Rimmed Baking Sheet
• Blender or Immersion Blender
• Fine Mesh Strainer
• Metal Spatula
• Knife and Cutting Board
• Measuring Cups and Spoons
• Baking Sheet (to cover skillet)
• Plate or Small Bowl (to weight chilies) (optional)

Critical Steps — Do Not Skip

• Rehydrating and toasting the guajillo chilies
• Roasting tomatoes and garlic until charred
• Achieving the right sauce thickness
• Frying tortilla wedges to crispness
• Balancing chip texture by timing the steeping period

Chef Tips from the Video

• Use locally made, thick corn tortillas for the best texture; they hold up better than thin snack‑size chips.
• A splash of lime juice added at the end lifts the whole dish.
• For extra depth, stir a teaspoon of smoked paprika into the sauce while it simmers.
• If you cannot find epazote, use a mix of cilantro and a pinch of dried oregano.

Troubleshooting

Storage

Refrigerator: Store sauce and leftover chilaquiles in airtight containers for up to 3 days.

Freezer: Sauce freezes well for up to 2 months; reheat and add fresh chips before serving.

Room temperature: Do not leave assembled chilaquiles at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the guajillo‑tomato sauce up to step 8 and refrigerate; reheat before adding chips.
• Fry the tortilla wedges ahead of time and store in a paper‑towel‑lined container; re‑crisp in a hot skillet before mixing.
• Chopped epazote can be frozen in ice‑cube trays for quick use.

Frequently Asked Questions