These Chilaquiles are the real deal.
I’ve had my fair share of incredible Chilaquiles in my life, and I love both the red and green version so much that I wanted my recipe to have a flavor combo of both! The end result turned our AMAZING; perfect flavor and so authentic tasting.
We enjoy chilaquiles for breakfast or brunch with a fried egg on top, or for dinner with shredded chicken and a fried egg. To make this chilaquiles recipe quick come together I suggest making the sauce and the chips ahead of time.
How to Make Chilaquiles
Make Tortillas Chips (or use store-bought): Cut corn tortillas into 6 wedges and dry them out on the counter for a few hours or overnight. Fry the tortillas in the air fryer, or in a saucepan with hot oil, turning once or twice until crisp. Transfer them to a bowl lined with paper towels.Soften Chiles: Cut each dried chile open with scissors then remove the veins and seeds. Add chiles to a saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 20-30 minutes, until softened.
Blend Green Sauce and Cook Onions: Pour 1/3 cup chicken broth, garlic, oregano, and cumin in a blender then blend until smooth. Place tomatillos and 1/4 cup fresh cilantro then blend again until smooth. Pour olive oil in saucepan and cook sliced onions for 3 minutes then remove to a plate. Pour salsa verde into the saucepan over medium heat then simmer for 10 minutes.
Finish Sauce: Use a slotted spoon to remove chiles from water then blend with 1 cup chicken broth, until smooth. Pour red sauce through a fine mesh strainer over the green sauce. Press it through the strainer into a pot then season with salt and let it simmer for 10 minutes. Pour in 2/3 cup more chicken broth, then let it simmer for 20 more minutes. Finally, taste it and add a dash of oregano or ground cumin, if needed.
Serve: Add tortilla chip to the sauce, tossing until well coated. Plate the chips then top with a pinch of queso fresco, a few sautéed onions, a drizzle of Mexican crema and some chopped avocado. Enjoy with a side of refried black beans and a fried egg.
Make Ahead and Freezing Instructions
To Make Ahead: I often prep my red and green sauces and chips up to several days in advance, stored in the fridge. Warm sauce before coating chips.To Freeze: Freeze chilaquiles sauce in a freezer safe container for up to 3 months. Thaw overnight in the fridge before rewarming.
Chilaquiles
Serves 5- 15 white corn tortillas*, preferably older/stale
- oil, for frying
- 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
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon Mexican oregano
- 1/4 cup fresh cilantro (4g)
- 1/2 teaspoon salt, or more, to taste
- 1/2 small onion, sliced thinly
- 1/3 cup crumbled Queso fresco (40g)
- 1/4 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)
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 1/4 cup (a small handful) fresh cilantro and blend until smooth.
3 tomatillos, 3 cloves garlic, 1/4 teaspoon whole cumin seeds, 1/4 teaspoon Mexican oregano, 1/4 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.
1/2 teaspoon salt
Add Tortillas: Add crispy tortillas to the sauce and toss until well coated.
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 F 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 degrees F (220 degrees 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.
