Chilaquiles

Chilaquiles

Chilaquiles is my favorite breakfast dish, ever! I am so excited to share it with you all. It is so simple yet so flavorful. The best part is you can dress it up. You can add meat over the top (like my Shredded Chicken), various versions of eggs, country potatoes, rice, beans, the possibilities are endless! Just some home made tortilla chips and a spicy tomato sauce, and bam! Mexican Chilaquiles in your kitchen. 

Homemade Tortilla Chips

A quick and easy substitute for homemade tortilla chips is just a plain ol’ bag from your local grocery store. It’s what I first used when making chilaquiles. One day I decided to fry my own and I never looked back. Store bought chips gave me that complimentary chips and salsa taste. While those are delicious (with a nice cold beer), frying your own brings out the authenticity of the plate.

Don’t worry, you don’t need a fancy deep fryer or gallons of oil for this step. All you need is a stir fry pan and regular ol’ canola oil. 

Ingredients

  • 12 Corn Tortillas, triangles (or rectangles, the shape is all up to you)
  • Canola Oil (enough for frying)

Note: I used 12 tortillas for 4 portions – 3 tortillas/person. Feel free to fry as many tortillas as needed. 

chilaquiles - tortilla

Procedure

1. Fully cover the bottom of a stir fry pan with canola oil and heat over medium heat. (I like to use a stir fry pan because it has some deepness for the oil and tortillas to sink into). Add the tortillas pieces into the hot oil and spread out with tongs. Be sure not to overlay any of the pieces.

 2. Fry on each side until lightly golden and resembles a crunchy tortilla chip.

chilaquiles - tortilla in oil
chilaquiles - tortillas fried

3. Remove and place into a colander to drain off any excess oil.

Tortillas - finished

Spicy Tomato Sauce

Ingredients

  • 3 Roma Tomatoes, quartered
  • ¼ White Onion
  • 1 Garlic Clove
  • 2 Chile Serrano, stems cut 
  • ½ bunch – Cilantro, fresh
  • 2 cups – Water, tap
  • 1 tbsp – Canola Oil
  • ¼ White, Onion, julienne
  • Knorr’s Chicken Flavor Bouillon (to taste)

Note: The Knorr’s seasoning is to taste. For this particular recipe, I used 2 tsp. However, the spiciness of the chiles and raw taste of tomatoes will always vary. Season with small increments and increase as needed.

Procedure

1. Add the tomatoes, 1/4 whole white onion, garlic, chiles, cilantro and water to a blender. Process until smooth, but small chunks of tomato and chiles are okay.

Chilaquiles - Sauce in blender

2. Heat the canola oil in a saucepan over medium heat. Add the julienne onions and sauté until translucent, about 5-7 minutes.

Chilaquiles - onions sautéed

3. Once the onions are done, add the blended sauce and bring to a boil. Reduce heat to low and begin to add the Knorrs Chicken Seasoning to taste until desired flavor is reached. I like to start with 1 tsp at a time. This step varies depending on the raw taste and spiciness of the chiles.

chilaquiles - sauce side view

4.Turn off the heat. Leave the pot on the burner so the sauce stays warm. You can create the sauce in advance and refrigerate. Simply reheat when ready to use.

chilaquiles - sauce boiled

Chilaquiles Magic

  1. Drop a handful of Homemade Tortilla Chips into a bowl. (This amount will vary depending on preference – I normally use all chips in even portions)
  2. Pour 1 cup of Spicy Tomato Sauce over the chips.  (This amount will vary depending on preference)
  3. Add optional toppings of your choice. For me, a spoonful of sour cream and sprinkled with queso fresco = perfection. Oh! Can’t forget the fried egg. 

Optional Toppings: sour cream, queso fresco, meat of choice, eggs any style, whatever your little heart desires! 

Chilaquiles & Fried Egg

Oh my lanta, mouth is watering already. Time to go indulge! Did you create these Chilaquiles and discover what the meaning of love is?

Show me! Tag @feasting_mexican on Instagram and Pinterest

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Chilaquiles

Mexican Chilaquiles with Spicy Tomato Sauce and Homemade Tortilla Chips
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: Mexican
Servings: 4 portions
Author: Sharon Guerrero-Perez

Ingredients

Homemade Tortilla Chips

  • 12 Corn Tortillas
  • Canola Oil as needed

Spicy Tomato Sauce

  • 3 Roma Tomatoes medium, quartered
  • 1/4 White Onion
  • 1 Garlic Clove
  • 2 Serrano Chiles large, stems removed
  • 1/2 bunch Cilantro fresh
  • 2 cups Water, Tap
  • 1 tbsp Canola Oil
  • 1/4 White Onion julienne
  • Knorr's Chicken Flavoring Bouillion to taste -

Instructions

Homemade Tortilla Chips

  • Fully cover the bottom of a stir fry pan with canola oil and heat over medium heat. Add the tortillas pieces into the hot oil and spread out with tongs. Be sure not to overlay any of the pieces.
  • Fry on each side until lightly golden and resembles a crunchy tortilla chip. Remove and place into a colander to drain off any excess oil.

Spicy Tomato Sauce

  • Add the tomatoes, 1/4 whole white onion, garlic, chiles, cilantro and water to a blender. Process until smooth, but small chunks of tomato and chiles are okay.
  • Heat the canola oil in a saucepan over medium heat. Add the julienne onions and sauté until translucent, about 5-7 minutes.
  • Once the onions are done, add the blended sauce and bring to a boil. Reduce heat to low and begin to add the Knorrs Chicken Seasoning to taste until desired flavor is reached. I like to start with 1 tsp at a time. This step varies depending on the raw taste and spiciness of the chiles.
  • Turn off the heat. Leave the pot on the burner so the sauce stays warm. You can create the sauce in advance and refrigerate. Reheat when needed.

Plating the Chilaquiles

  • Drop a handful of Homemade Tortilla Chips onto a plate. 
  • Pour 1 cup of Spicy Tomato Sauce over the chips.
  • Add optional toppings of your choice. 

Notes

  • Amount of tortilla chips per plate will vary. I normally add even portions and use all the chips. I used 12 tortillas for 4 portions – 3 tortillas/person. Feel free to fry as many tortillas as needed.
  • Sauce can also vary depending on preference. May be more than 1 cup or less. 
  • Knorr's Chicken Flavoring Bouillon seasoning is to taste.I used 2 tsp, but the spiciness of the chiles and raw taste of tomatoes will always vary. Season with small increments and increase as needed.
  • Optional Toppings: sour cream, queso fresco, meat of choice, eggs any style, whatever your little heart desires! 

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