Chilaquiles

Total Time Pre: 30 min. Cook: 45 min.
Yield 6 servings
Test Kitchen Approved
Ready to experience the ultimate Mexican breakfast? You need this recipe for delicious chilaquiles rojos.

Ingredients

  • 12 corn tortillas (6 inches)
  • Oil for deep-fat frying
  • 2 tomatillos, husked
  • 1 plum tomato
  • 6 dried guajillo chiles, seeds and veins removed
  • 3 dried arbol chiles, seeded
  • 2-1/2 cups chicken broth or water, divided
  • 1/4 cup chopped white onion
  • 2 garlic cloves
  • 1/8 teaspoon cumin seeds
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon dried Mexican oregano
  • 2 sprigs fresh epazote or cilantro
  • 1 teaspoon salt
  • 6 fried eggs
  • 1 cup queso fresco or Cotija cheese
  • Optional: Sliced red onion, crema Mexicana and chopped fresh cilantro

Directions

  1. Cut each tortilla into 4 wedges. In an electric skillet, heat 1 in. of oil to 350°. Fry tortilla wedges, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
  2. In a large saucepan, bring 4 cups of water to a boil over medium heat. Add tomatillos, tomato and dried chiles. Boil, uncovered until tomatillos begin to darken, 6-7 minutes. Remove from the heat. Remove tomatillos and tomato to a clean kitchen towel. Let chiles soak in hot water for 15 minutes, then remove to a clean kitchen towel.
  3. Place chiles and 1 cup of broth in a blender. Cover and process until smooth. Strain and discard solids. Place 1 cup remaining broth in same blender (do not need to clean). Add onion, garlic, cumin, oregano, tomatillos and tomato. Cover and process until smooth.
  4. In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 6 minutes. Stir in strained chiles mixture, remaining 1/2 cup broth, epazote sprigs and salt. Return to a boil over medium heat. Reduce heat; simmer, uncovered, 15 minutes. Remove and discard epazote.
  5. Carefully stir in tortillas until evenly coated. Spoon onto serving plates. Top with fried egg, queso fresco and toppings as desired.

Nutrition Facts

1 serving: 352 calories, 19g fat (5g saturated fat), 199mg cholesterol, 909mg sodium, 32g carbohydrate (2g sugars, 6g fiber), 16g protein.

Chilaquiles is a traditional Mexican breakfast with fried, crispy corn tortilla chips. They're then quickly tossed in a smokey, red chile sauce made with dried guajillo chiles, arbol and pasilla chiles, tomatoes, onion, garlic and a few spices. Top them with queso fresco, chopped onions, carnitas meat or a fried egg! —Ericka Sanchez, La Habra, California
Recipe Creator

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