The Best Chilaquiles Recipe

Ingredients

• 6 Guajillo Chiles (stemmed and seeded)
• 1 Yellow Onion (roughly diced)
• 3 Garlic Cloves (smashed, no need to mince)
• 2 cup Water (to cover chilies while simmering)
• 1.5 tsp Salt
• 15 Corn Tortillas (prefer thicker, fresh-packaged tortillas)
• 2 cup Vegetable Oil (for shallow frying, can use canola or peanut oil)
• 1 Avocado (sliced)
• 1 cup Queso Fresco (crumbled, can use Cotija or feta as alternative)
• 1/4 cup Mexican Crema (or thinned sour cream with lime juice)
• 2 tbsp Cilantro (chopped)
• 2 Eggs (fried over‑easy, optional)
• 1 tbsp Lime Juice (for seasoning crema if using sour cream)

Instructions

1. Prep Chilies, Garlic, and Onion

   Trim the stems off the guajillo chilies, slice open, and remove seeds and membranes. Smash the garlic cloves with the flat side of a knife. Roughly dice the yellow onion.

   Time: PT5M

2. Simmer Sauce Base

   Place the chilies, onion, and garlic in the skillet. Add enough water to cover (about 2 cups). Bring to a boil over high heat, then reduce to a simmer and cook until the chilies are very soft and the liquid has reduced slightly, about 12 minutes.

   Time: PT12M

   Temperature: High heat then simmer

3. Strain and Blend Sauce

   Carefully pour the hot mixture through a colander into a heat‑proof bowl, reserving about 1/2 cup of the cooking liquid. Transfer the strained chilies, onion, and garlic to the blender, add the reserved liquid and 1½ tsp salt, then blend until completely smooth.

   Time: PT5M

4. Prepare Frying Station

   Line a rimmed baking sheet with paper towels and place a wire rack on top. Set aside for draining the finished chips.

   Time: PT2M

5. Heat Oil for Frying

   Add about ½ inch of vegetable oil to the same skillet and heat over medium heat until it reaches roughly 350°F (use a thermometer or test with a small piece of tortilla that should sizzle immediately).

   Time: PT2M

   Temperature: 350°F

6. Fry Tortilla Chips

   Working in a single layer, add a few corn tortillas to the hot oil. Fry for about 30 seconds per side, turning with tongs, until the chips are lightly golden. Remove with tongs and place on the prepared paper‑towel‑lined rack. Sprinkle lightly with salt. Repeat until all 15 tortillas are fried.

   Time: PT10M

   Temperature: 350°F

7. Warm Sauce and Toss Chips

   Wipe the skillet clean or use a fresh pan. Return the blended sauce to the skillet, warm over medium‑low heat, stirring occasionally until steaming (about 2 minutes). Add the fried chips, gently toss to coat them just enough so they stay crisp inside.

   Time: PT3M

   Temperature: Medium‑low

8. Prepare Toppings

   Slice the avocado, crumble the queso fresco, chop cilantro, and if using, fry the eggs over‑easy in a separate pan. Thin the crema with lime juice if needed.

   Time: PT5M

9. Plate and Serve

   Transfer the sauced chips to a serving platter or keep in the skillet. Top generously with avocado slices, crumbled queso fresco, a drizzle of crema, chopped cilantro, extra onion if desired, and the fried eggs. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g