Saucy and crispy, spicy and savory, and topped with a fried egg, Chilaquiles is a perfectly balanced dish featuring some of our favorite Mexican ingredients.
Chilaquiles is one of those magical dishes that combines simple ingredients and turns them into something unique, special, and irresistibly delicious.
According to the foodie historians, chilaquiles originated in ancient Aztec culture with the Nahuas, an indigenous people of Mexico. The word chilaquiles comes from Nahuatl language, where chílítl meant “chili” and quíllté meant “greens” or “herbs.” Corn tortillas were a staple in the Nahua diet; in their culture, nothing went to waste, so when the tortillas began to go stale, they were repurposed into another dish by softening them in some sort of chili sauce and then adding other local ingredients. It is believed that modern-day chilaquiles evolved from this practice.
It just goes to show you that genius combinations of beloved ingredients withstand the test of time. In our recipe for chilaquiles, we fry wedges of corn tortillas until they are crisp and golden; then we set them in simmering red sauce for a couple of minutes so they can absorb those delicious flavors. But it’s the toppings, including the fried egg, that take chilaquiles over the top: we are using red onion, tangy Mexican crema, salty queso fresco, lovely avocado, and fresh cilantro, which makes this dish a terrific vegetarian meal, but you can be creative and add other items as well (we have some ideas for you below).
Red chile sauce
Red chile sauce is a staple of Mexican and Southwestern cooking. It’s traditionally made with dehydrated dried red chiles, which are then cooked with garlic, onion, and spices—often cumin and oregano—producing a deep, flavorful sauce that can also be spicy, depending on the type of chiles that are used. Sometimes red chile sauce is confused with salsa roja (“red sauce”), another well-known Mexican sauce, but that one begins with tomatoes, to which onions, garlic, and peppers (often jalapeños) are added. And sometimes lime juice and cilantro, too. If you can’t find or make red chile sauce, you can always make chilaquiles with red enchilada sauce.
How do I store leftovers?
Chilaquiles are best enjoyed on the day they are made; however, you can store them in an airtight container in the fridge for up to 3 days (reheat them with a few fresh tortilla chips—store-bought or homemade—to reintroduce the crunch!).
Serving suggestions
One of the best things about this chilaquiles recipe is that even though it is perfect as it is, it becomes even more so by substituting or adding other ingredients. For example, instead of store-bought red sauce, you can use Homemade Enchilada Sauce or Green Enchilada Sauce, if you’re more partial to jalapeños and green chiles. We do love Mexican Crema on chilaquiles, but sometimes we switch that out with Avocado Crema, which adds a wonderfully zesty element to this dish. If you’re looking to add some proteins, especially ones that go beautifully with the sauce and fried egg, you will not go wrong by making your chilaquiles with slow-simmered and then crisped up Carnitas, spicy Mexican Pulled Chicken, or yummy Baked Shrimp. And while chilaquiles are traditionally a breakfast or brunch item, I love to make them for dinner, with a side of Mexican Rice or Avocado Rice and a Mexican Flan for dessert!
Chilaquiles Recipe
Ingredients
- Vegetable oil enough to coat the pan for frying
- 12 corn tortillas preferably a day old, cut into wedges
- Kosher salt to taste
- 2 cups red chile sauce store-bought or homemade
- 4 eggs
- 1/3 cup diced red onion
- 1/2 cup Mexican crema
- 1/3 cup queso fresco crumbled
- 1 avocado sliced
- 1/4 cup chopped cilantro
Instructions
- Heat vegetable oil in a large pan over medium-high heat. When the oil is hot, add the tortilla wedges. Fry them until they are golden and crisp. Remove the tortillas and let them drain on paper towels. Sprinkle a little salt on top.
- In a clean saucepan, warm the red chile sauce over medium heat until it begins to simmer. This should take about 3 to 4 minutes.
- Carefully add the fried tortilla wedges to the simmering sauce. Gently toss them so that each piece is well coated. Allow the mixture to heat together for about 2 minutes.
- Using a nonstick pan, fry the eggs over medium heat until the whites are set but the yolks are still runny, about 3 to 4 minutes. Season with a pinch of salt.
- Divide the sauced tortillas among four plates. Top each serving with a fried egg. Garnish with red onion, Mexican crema, crumbled queso fresco, avocado slices, and a sprinkle of chopped cilantro. Serve immediately while the tortillas are still crisp.
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