This easy Chilaquiles recipe has crispy tortillas tossed in a delicious sauce with queso fresco, sautéed onions, and crema. My homemade sauce combines red and green sauce for the best chilaquiles I've ever had!
Fry Tortillas*: 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) in hot oil until crisp, turning them once or twice in the oil. Remove to a bowl or plate lined with paper towels.
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.
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.
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.
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.
Combine sauces: 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.
Add Tortillas: Add crispy tortillas to the sauce and toss until well coated.
Serve: Divide chilaquiles between plates and sprinkle them with a pinch of queso fresco, add a few sautéed onions and a drizzle of crema. Serve with fresh sliced avocado, a side of refried black beans and a fried or sunny side up egg.
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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.Baked Tortilla Chips: Divide corn tortillas among two large baking sheets. Drizzle tortillas with a few tablespoons of olive oil and toss to coat. Bake at 425 for 15-20 minutes, until crispy.Store-Bought Tortilla Chips: The taste and texture is much better when you fry your own corn tortillas. Store-bought tortilla chips will get mushier when mixed with the sauce. If you do choose to substitute tortilla chips, choose thick, organic ones, for best results.Make Ahead Instructions: The red and green sauces and chips can be prepared several days in advance. Store sauces in the fridge. When ready to serve, warm sauce in saucepan and add chips. Stir to coat, and serve as instructed. Both sauces could also be frozen in a freezer-safe container for up to 3 months.Add Meat: This is a great dish to add leftover meat to like shredded chicken, carnitas pork or beef barbacoa.