Chilaquiles
Delicious homemade Chilaquiles recipe with crispy corn tortillas tossed in a homemade chilaquiles sauce and topped with queso fresco and crema.
Servings: 5
Calories: 467kcal
Cost: 11
Equipment
Ingredients
- 15 white corn tortillas* , preferably older/stale
- oil , for frying
Sauce:
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth (474g)
- 3 tomatillos medium size, outer leaf removed, washed
- 3 cloves garlic
- ¼ teaspoon whole cumin seeds
- ¼ teaspoon Mexican oregano
- ¼ cup fresh cilantro (4g)
- ½ teaspoon salt , or more, to taste
- 1/2 small onion , sliced thinly
For serving:
- 1/3 cup crumbled Queso fresco (40g)
- ¼ cup Mexican crema (56g), or sour cream
- 1 avocado , chopped
- 5 eggs , fried
- 15 ounce can black refried beans , warmed
- 1 1/2 cups shredded chicken (for heartier dinner option)
Instructions
- Fry Tortillas (See notes for air-fryer, baked, or store-bought options): Cut corn tortillas into 6 wedges and allow them to dry on the counter for a few hours, or overnight (or, use older stale corn tortillas). Add about an inch or so of vegetable oil to the bottom of a large saucepan over medium heat. Once the oil is hot, add the corn tortillas (you may need to work in batches) to hot oil and cooking until crisp, turning them once or twice. Remove to a paper towel-lined plate.15 white corn tortillas*, oil
- Soak dried chiles: Use scissors to cut the dried chiles open, and remove veins and seeds inside. Place dried chiles in a saucepan and cover them with water. Bring to a boil reduce heat to simmer and cook them until softened, 20-30 minutes.7 dried guajillo chiles, 4 dried arbol chiles
- Blend Salsa Verde: While the chiles cook, make the green sauce. To a blender add 1/3 cup chicken broth, garlic, oregano and cumin seed. Blend well. Add tomatillos and ¼ cup (a small handful) fresh cilantro and blend until smooth.3 tomatillos, 3 cloves garlic, ¼ teaspoon whole cumin seeds, ¼ teaspoon Mexican oregano, ¼ cup fresh cilantro
- Simmer: Heat a saucepan with 2 tablespoons olive oil. Once hot, add sliced onion and cook for 3 minutes. Remove onion to a plate. Pour the green tomatillo sauce from the blender into the saucepan and simmer over medium heat for 10 minutes, stirring occasionally.1/2 small onion
- Blend Red Chiles: Once the red chiles are softened, use a slotted spoon to remove the chiles from the liquid and place them in blender with 1 cup chicken broth. Blend until smooth.2 cups low sodium chicken broth
- Combine: Pour red chile sauce mixture into a fine mesh strainer set over the pot with the green sauce. Use a spoon to press it through the strainer and into the pot. Season with salt and simmer for 10 minutes. Add 2/3 cup more chicken broth. Simmer for 20 minutes. Taste and add a dash of oregano, or ground cumin, if needed.½ teaspoon salt
- Add Tortillas: Add crispy tortillas to the sauce and toss until well coated.
- Serve: Divide chilaquiles between plates and sprinkle with a pinch of queso fresco. Add some sautéed onions, a drizzle of crema, sliced avocado, and chicken if desired. Serve with a side of refried black beans and a fried or sunny side up egg.
Video
Notes
Corn Tortillas: White or yellow corn will work, and the older and staler they are, the better. I like to cut mine into triangles 1-2 days before I fry them, and leave them on the counter to dry out.
Air Fryer Tortilla Chips: Spray tortilla chips with cooking spray and air fry at 350 degrees for 5-6 minutes, shaking basket once during cooking.
Baked Tortilla Chips: Cut corn tortillas into wedges and let them dry out then spread across two large baking sheets. Drizzle with a few tablespoons of olive oil then toss so it is all coated. Bake at 425°F (220°C) for 15-20 minutes, until crispy.
Store-bought Tortilla Chips: If you choose to use store-bought tortilla chips, you must choose thick ones that wont turn mushy when tossed with the sauce. For this reason I highly recommend making them homemade from corn tortillas.
Make Ahead Instructions: I prep my red and green sauces and chips up to several days in advance. Warm sauce before coating chips.
Freezing Instructions: Freeze chilaquiles sauce in a freezer safe container for up to 3 months. Thaw overnight in the fridge before rewarming.
Add Meat: I love to use up leftover meat like shredded chicken, carnitas pork, or beef barbacoa.
Nutrition
Calories: 467kcal | Carbohydrates: 61g | Protein: 21g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 804mg | Potassium: 939mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1904IU | Vitamin C: 12mg | Calcium: 204mg | Iron: 4mg
Recipe Link
Recipe Video
