🇲🇽 Easy Chilaquiles Recipe
🇲🇽 Easy Chilaquiles Recipe 👨🍳 is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Aileen and Ian’s Kitchen on YouTube.
Prep: 15 min | Cook: 28 min | Total: 53 min
Cost: $6.52 total, $1.63 per serving
Ingredients
- 8 pieces Corn Tortillas (cut into 6‑inch wedges)
- 1/4 cup Vegetable Oil (for frying)
- 2 pieces Dried Guajillo Chilies (roasted, seeds removed)
- 1 piece Dried Ancho Chili (roasted, seeds removed)
- 2 medium Tomato (quartered and roasted)
- 1/4 large White Onion (quartered)
- 2 pieces Garlic Cloves (peeled)
- 1 tsp Salt (to taste)
- 1/2 cup Queso Fresco (crumbled, optional for vegan version)
- 2 tbsp Fresh Cilantro (chopped)
- 1 piece Lime (cut into wedges for serving)
Instructions
Roast the Dried Chilies
Preheat the oven to 400°F. Place the guajillo and ancho chilies on a baking sheet and roast for 5 minutes, then turn and roast another 5 minutes until the skins blister and darken.
Time: PT10M
Temperature: 400°F
Soak the Roasted Chilies
Transfer the roasted chilies to a heat‑proof bowl, cover with hot water, and let soak for 10 minutes to soften.
Time: PT10M
Prepare and Fry Tortilla Chips
Cut the corn tortillas into 6‑inch wedges. Heat the vegetable oil in a large skillet over medium‑high heat (about 350°F). Fry the wedges in batches, turning once, until golden and crisp, about 2‑3 minutes per batch. Remove with tongs and drain on paper towels; sprinkle lightly with salt.
Time: PT8M
Temperature: 350°F
Make the Roasted Chili Salsa
Drain the soaked chilies and place them in the blender with the roasted tomatoes, onion, garlic, and 1 tsp salt. Blend until smooth, adding a splash of water if needed to reach a pourable consistency.
Time: PT5M
Combine Chips with Salsa
In the same skillet (remove excess oil, leaving about 1 tbsp), add the fresh salsa and heat for 2 minutes. Add the fried tortilla wedges, tossing quickly to coat. Cook for another 2‑3 minutes; the chips should stay slightly crunchy.
Time: PT5M
Temperature: 350°F
Plate and Garnish
Divide the chilaquiles among plates. Top each serving with crumbled queso fresco, chopped cilantro, and a lime wedge.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Vegetarian, Can be made vegan by omitting cheese
Allergens: Dairy (queso fresco), Gluten (if flour tortillas are used as substitute)
Ingredient Substitutions
- Instead of Corn Tortillas: Flour tortillas
- Instead of Vegetable Oil: Canola oil, Avocado oil
- Instead of Dried Guajillo Chilies: Ancho chilies, Pasilla chilies
- Instead of Dried Ancho Chili: Guajillo chili, Pasilla chili
- Instead of Tomato: Canned diced tomatoes
- Instead of White Onion: Yellow onion
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Queso Fresco: Feta, Cotija, Vegan crumbled cheese
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Lemon wedges
Equipment Needed
- Baking Sheet
- Oven
- Large Skillet or Frying Pan
- Blender or Food Processor
- Tongs
- Cutting Board
- Chef’s Knife
- Paper Towels
Critical Steps — Do Not Skip
- Roasting the dried chilies until blistered
- Frying tortilla wedges to a golden crisp
- Blending the roasted chili salsa to a smooth consistency
- Tossing the chips in hot salsa without overcooking
Chef Tips from the Video
- Use a mix of guajillo and ancho chilies for a deeper, layered flavor.
- Finish with a drizzle of Mexican crema or a dollop of sour cream for extra richness.
- For extra texture, sprinkle toasted pumpkin seeds (pepitas) on top.
Troubleshooting
Chips become soggy after mixing with salsa.
Toss the chips quickly and remove from heat as soon as they are coated; avoid over‑cooking.
Salsa is too thick.
Add a tablespoon of warm water at a time while blending until desired consistency is reached.
Salsa is overly spicy.
Add a splash of cream or a pinch of sugar to balance heat, and remove any remaining seeds from the chilies.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
Freezer: Not recommended – tortilla chips lose crispness after freezing.
Room temperature: Crispy chips can stay at room temperature for up to 1 day in a sealed container.
Make-Ahead Tips
- Roast and soak the chilies a day ahead; store the softened chilies in the fridge.
- Blend the salsa ahead of time and refrigerate; bring to room temperature before using.
- Fry the tortilla chips just before serving for optimal crunch.
Frequently Asked Questions
What is the cultural significance and history of Roasted Chili Salsa Chilaquiles in Mexican cuisine?
Chilaquiles trace back to pre‑Hispanic Mexico, where leftover tortillas were softened in salsa to create a nourishing breakfast. Over time, the dish evolved into a beloved comfort food, often served with eggs, cheese, or crema, and is a staple in Mexican households on weekends and holidays.
What are the traditional regional variations of Roasted Chili Salsa Chilaquiles across Mexico?
In central Mexico, chilaquiles are typically made with red salsa and topped with queso fresco and crema. In the south, green tomatillo salsa is common, and in the north, they may be served with shredded chicken or beef. Each region adds its own preferred chilies and garnishes.
How is Roasted Chili Salsa Chilaquiles traditionally served in Mexican households?
Traditionally, the dish is plated hot, topped with crumbled queso fresco, a drizzle of crema, fresh cilantro, and lime wedges. It is often accompanied by refried beans, avocado slices, and a side of warm corn tortillas.
On what occasions or celebrations is Roasted Chili Salsa Chilaquiles traditionally enjoyed in Mexican culture?
Chilaquiles are a popular weekend breakfast, a comforting post‑fiesta meal, and a festive dish for birthdays and family gatherings. They are also served on holidays like Día de los Muertos as a hearty start to the day.
How does Roasted Chili Salsa Chilaquiles fit into the broader Mexican cuisine tradition?
The dish showcases Mexican culinary themes: using staple corn tortillas, smoky chilies, fresh herbs, and simple cheese. It reflects the resourceful use of leftovers and the love for bold, layered flavors that define Mexican home cooking.
What are the authentic traditional ingredients for Roasted Chili Salsa Chilaquiles versus acceptable substitutes?
Authentic ingredients include corn tortillas, dried guajillo or ancho chilies, fresh tomatoes, white onion, garlic, queso fresco, and cilantro. Substitutes can be flour tortillas, canned tomatoes, feta cheese, or parsley if the exact items are unavailable.
What other Mexican dishes pair well with Roasted Chili Salsa Chilaquiles?
Serve chilaquiles alongside refried beans, Mexican rice, sliced avocado, and a side of fresh fruit. A glass of horchata or fresh orange juice complements the spicy flavors nicely.
What makes Roasted Chili Salsa Chilaquiles special or unique in Mexican cuisine?
The use of roasted dried chilies creates a deep, smoky salsa that elevates the simple fried tortilla base. The balance of crisp chips, velvety sauce, and bright toppings makes it a uniquely satisfying breakfast dish.
What are the most common mistakes to avoid when making Roasted Chili Salsa Chilaquiles at home?
Common errors include over‑cooking the chips in the salsa, which makes them soggy, under‑roasting the chilies resulting in a flat flavor, and using too much oil that drowns the dish. Follow the timing cues and keep the heat moderate for best results.
Why does this Roasted Chili Salsa Chilaquiles recipe use roasted dried chilies instead of fresh chilies?
Roasted dried chilies provide a concentrated, smoky depth that fresh chilies cannot match. The roasting process also softens the skins, making them easier to blend into a smooth salsa.
Can I make Roasted Chili Salsa Chilaquiles ahead of time and how should I store it?
Yes. Roast and soak the chilies, blend the salsa, and store both in the refrigerator for up to 24 hours. Fry the tortilla chips fresh and combine just before serving to retain crunch.
What does the YouTube channel Aileen and Ian’s Kitchen specialize in?
The YouTube channel Aileen and Ian’s Kitchen specializes in approachable, family‑friendly home cooking videos that showcase classic comfort dishes from various cuisines, with a focus on clear step‑by‑step instructions and practical kitchen tips.
How does the YouTube channel Aileen and Ian’s Kitchen’s approach to Mexican cooking differ from other Mexican cooking channels?
Aileen and Ian’s Kitchen emphasizes quick, everyday Mexican recipes using ingredients that are easy to find in typical U.S. grocery stores, while many other Mexican channels focus on more traditional or regional techniques that may require specialty markets.
Last updated: August 31, 2026
