Chilaquiles with Homemade Tomato Sauce Recipe

Name: Chilaquiles with Homemade Tomato Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 16 (6 inch) corn tortillas; 3 cups oil for frying, or as needed; 1 teaspoon kosher salt, plus more to taste; water; 2 guajillo chiles, stems and seeds removed; 1 white onion, quartered; 3 cloves garlic; 4 ripe tomatoes, quartered; 2 jalapenos, halved; 1 teaspoon ground cumin; 1 (14.5 ounce) can fire roasted diced tomatoes; 2 teaspoons red wine vinegar; 1 tablespoon olive oil; 4 large eggs; 1/2 cup crumbled queso fresco; 1 avocado, sliced; 1/4 cup crema; Optional Toppings: radish, hot sauce, cilantro

Cook Time: 30 minutes

This flavorful and satisfying dish brings together crispy tortilla chips, a rich tomato-based sauce, eggs, and a variety of fresh toppings. Perfect for brunch or a hearty breakfast!

Ingredients

16 (6-inch) corn tortillas
2 cups oil (or as needed for frying)
1 teaspoon kosher salt, plus more to taste
2 cups water
2 guajillo chiles, stems and seeds removed
1 white onion, quartered
3 cloves garlic
4 ripe tomatoes, quartered
2 jalapenos, halved
1 teaspoon ground cumin
1 (14.5 ounce) can fire-roasted diced tomatoes
2 teaspoons red wine vinegar
1 tablespoon olive oil
4 large eggs
1/2 cup crumbled queso fresco
1 avocado, sliced
1/4 cup crema
Sliced radish, hot sauce, chopped cilantro (optional, for garnish)

Directions

Step 1: Begin by cutting each tortilla into 8 wedges. Heat oil in a large pot over medium-high heat, bringing it to 350F (180C). Fry the tortillas in batches to avoid overcrowding, stirring constantly to ensure they cook evenly. After 1 to 2 minutes, once they turn golden and crispy, remove the chips with a slotted spoon and drain on paper towels. Sprinkle with kosher salt immediately. Repeat the process with the remaining tortillas.

Step 2: In a large saucepan, combine water and guajillo chiles. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for about 5 minutes until the chiles soften. Add onion, garlic, tomatoes, jalapenos, cumin, and 1 teaspoon of salt. Stir occasionally and cook for around 10 minutes until the onion softens.

Step 3: Remove the saucepan from heat. Carefully pour the cooked ingredients into a blender or food processor. Add canned fire-roasted diced tomatoes, red wine vinegar, and olive oil. Remove the lids center to allow steam to escape and blend everything until smooth, about 1 minute, scraping down the sides as necessary.

Step 4: In a large skillet over medium heat, pour in 1 cup of the prepared sauce. Bring it to a simmer, stirring often. Add a quarter of the fried tortilla chips and cook for 3 minutes, stirring frequently, until the chips are well-coated in sauce and fully heated. Transfer the chips to a plate.

Step 5: In a separate small skillet, melt 1/2 tablespoon of butter over medium heat. Crack an egg into the skillet and cook it to your desired level over easy or as preferred. Once cooked, add the egg to the plate with the chips.

Step 6: Top the chilaquiles with crumbled queso fresco, avocado slices, crema, and any optional garnishes such as sliced radish, hot sauce, and chopped cilantro. Serve immediately and enjoy!

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Vitamin C	Calcium	Iron	Potassium
816	55g	11g	209mg	763mg	68g	18g	11g	20g	66mg	296mg	4mg	1465mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History and Origins of Chilaquiles

Chilaquiles are a traditional Mexican dish with roots dating back to pre-Columbian times, when indigenous peoples combined tortillas with local ingredients to create a nourishing breakfast. The word chilaquiles comes from the Nahuatl language, chlquilitl, which roughly translates to chili and greens. Originally, this dish was a practical way to use leftover tortillas by lightly frying them and soaking them in a flavorful sauce made from native chiles, tomatoes, and herbs. Over centuries, it evolved into a beloved breakfast staple enjoyed across Mexico.

Regional Variations Across Mexico

Chilaquiles are prepared differently depending on the region. In central Mexico, they are often served with a green tomatillo sauce called salsa verde, while in the southern regions, a red sauce made from guajillo or pasilla chiles is more common. Some regions add shredded chicken, crema, or cheese, while others prefer a simpler version with fried eggs and avocado. The texture of the tortilla chips can also varysome regions favor a softer, lightly simmered chip, while others prefer them crisp.

What Sets Chilaquiles Apart from Similar Dishes

Unlike nachos, which are typically served as a snack with melted cheese and toppings, chilaquiles are a full breakfast meal. The key difference lies in the sauce: chilaquiles are gently simmered in a fresh, spicy sauce, allowing the tortilla chips to absorb flavor while retaining some texture. They are also distinguished from migas, which mix scrambled eggs with torn tortillas, by the way the chips are bathed in sauce and layered with toppings like crema, queso fresco, and avocado.

Where Chilaquiles Are Commonly Served

In Mexico, chilaquiles are a popular breakfast or brunch item, often enjoyed in homes, street stalls, and local restaurants. They are commonly found on menus in both casual eateries and high-end establishments, reflecting their versatility and widespread appeal. It is also a traditional dish to serve at family gatherings or on weekends when people have more time to prepare the layered, flavorful meal.

Interesting Facts About Chilaquiles

Chilaquiles are often referred to as a hangover cure in Mexico because of their combination of protein, carbohydrates, and spicy sauce.
The dish has inspired countless modern adaptations, including baked or vegan versions using plant-based cheese and alternative sauces.
In Mexico City, some traditional cafs serve chilaquiles with a side of beans, refried or whole, highlighting the dishs role as a hearty breakfast staple.
Despite its humble origins as a leftover-based dish, chilaquiles are now celebrated as a symbol of Mexican culinary heritage and creativity.

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FAQ about Chilaquiles with Homemade Tomato Sauce Recipe

Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 2 days. Keep the chips separate from the sauce to maintain their crispness. When ready to eat, reheat the sauce and chips together in a skillet for the best texture.

Yes, the tomato sauce can be made in advance. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat before using on your chilaquiles.

Yes, you can use store-bought tortilla chips if you prefer. However, frying your own tortillas adds a fresh, homemade touch and a crispier texture to the dish.

Yes, you can substitute queso fresco with other cheeses like cotija or feta for a different flavor profile. However, keep in mind that these cheeses are saltier, so you may want to adjust the salt in your dish accordingly.

Yes, you can make this dish vegetarian by omitting the eggs or using a plant-based egg alternative. To make it vegan, swap the queso fresco for a vegan cheese or nutritional yeast, and replace the crema with a dairy-free alternative.

Absolutely! If you prefer a milder sauce, you can reduce or omit the jalapenos and guajillo chiles. Alternatively, if you like it spicier, add more jalapenos, or include other hot peppers like serranos or habaneros.

To make this dish gluten-free, ensure that the tortillas are certified gluten-free. You can find gluten-free corn tortillas at most grocery stores or make your own from scratch.

Yes, you can use any oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil, for frying the tortillas. Olive oil is a good option for the sauce, but not recommended for deep frying due to its lower smoke point.

To make the chilaquiles spicier, increase the amount of jalapenos, or add other spicy ingredients such as serrano or habanero peppers. You can also use a hotter variety of chiles in the sauce.

It's not recommended to freeze the entire dish, as the chips will lose their crispness once thawed. However, you can freeze the sauce and reheat it later, then prepare fresh tortilla chips to enjoy the dish.