Chilaquiles are essentially tortilla chips simmered in salsa, but they’re so much more than that. A hearty plate of chilaquiles topped with a fried egg and fresh ingredients is a satisfying and flavorful breakfast. This recipe, inspired by the vibrant cuisine of Mexico City, delivers a delicious meal in just minutes, making it a perfect weekday breakfast option. The best part? You can prepare most of the components ahead of time.
This version of chilaquiles streamlines the traditional preparation methods to create a quick and easy recipe for home cooks. While some recipes call for frying corn tortillas, we’ll use readily available tortilla chips for convenience. The homemade salsa can also be made in advance, allowing for a truly 5-minute meal.
Traditional chilaquiles recipes vary in the type of salsa used (salsa roja or salsa verde) and the cooking method. Some are made in large batches, creating an extra-soggy texture ideal for casseroles or sandwiches. Others are made to order, with the tortillas retaining more crispness. This recipe leans towards the soggier side, with just a hint of crunch.
To begin, preheat your oven’s broiler and set a kettle of water to boil. While these are heating up, prepare the vegetables. Halve a jalapeño pepper, quarter half a white onion, and roughly chop about five Roma tomatoes.
Drizzle a baking sheet with a small amount of oil. Place the vegetables cut-side down on the sheet, along with a clove of garlic. Broil the vegetables until they are nicely browned, keeping a close watch to prevent burning.
While the vegetables are broiling, prepare the dried chiles. Remove the seeds from two chile de árbol peppers. These peppers are quite spicy, so a milder guajillo pepper or no dried peppers at all can be substituted. Pour the hot water over the chiles and allow them to rehydrate for 5-10 minutes.
Once the vegetables are browned, remove them from the oven and add them to a blender or food processor. Include the rehydrated chiles and a pinch of salt. Blend everything until smooth.
While it’s common to add chicken stock or water during the blending process to thin the salsa, this recipe keeps it separate for versatility. This allows the salsa to be used for other dishes throughout the week, and the stock is only added when making chilaquiles. Store the finished salsa in a jar or container.
To make a single serving of chilaquiles, heat a half tablespoon of oil in a pan over medium heat. Once hot, add the salsa and cook for 1-2 minutes to develop the flavor.
Then, add about half to one part chicken stock or water to the salsa and cook for another 1-2 minutes. This thins the sauce to the desired consistency. Epazote, a traditional Mexican herb, can be added at this stage if available.
Next, add the tortilla chips. Thicker, homemade fried tortillas offer a superior texture, but store-bought chips work well for this quick version. Turn off the heat and toss everything together, allowing the chips to absorb the sauce.
For soggier chilaquiles, let the chips sit in the sauce for a longer time. If you prefer a crispier texture, simply pour the sauce over the chips on the plate.
Plate the chilaquiles and top with your favorite toppings. Queso fresco, sour cream, pickled onions, and cilantro are all excellent choices. A fried egg on the side adds a rich and savory element.
Serve immediately and enjoy this quick and delicious Mexican breakfast. Chilaquiles are a versatile dish that can be enjoyed for breakfast, brunch, lunch, or even dinner. Experiment with different salsas, toppings, and protein additions to create your own perfect version.
