Authentic Mexican Chilaquiles Recipe
Crispy tortilla chips in salsa with eggs, cheese, and crema
Quick Answer
Chilaquiles are a traditional Mexican breakfast dish made from fried corn tortilla chips simmered briefly in red or green salsa. They're topped with fried eggs, queso fresco, crema, onions, and cilantro. The dish takes about 25 minutes to make and is the perfect way to use day-old tortillas. Choose chilaquiles rojos (red salsa) for a rich, tomato-chile flavor or chilaquiles verdes (green salsa) for a tangy, tomatillo taste.
Chilaquiles might just be the greatest breakfast dish ever invented. Imagine perfectly crispy corn tortilla chips, quickly simmered in your favorite salsa until they're just softened but still have some crunch, then topped with a runny fried egg, tangy crema, and crumbled queso fresco. It's the ultimate hangover cure and the best way to start any morning.
This is a dish born from practicality—Mexican home cooks have been making chilaquiles for generations as a way to use up day-old tortillas. But somewhere along the way, it became so delicious that people started making fresh tortilla chips just for this purpose.
Chilaquiles Rojos (Red)
Made with red salsa from tomatoes, dried chiles (guajillo, ancho), and spices. Rich, slightly sweet, and deeply savory. The most common style in Central Mexico.
Chilaquiles Verdes (Green)
Made with green salsa from tomatillos, green chiles, and cilantro. Tangy, bright, and slightly acidic. Popular in Northern Mexico and perfect with chicken.
Ingredients
For the Chilaquiles
- 8 corn tortillas, cut into triangles
- Vegetable oil for frying
- 2 cups red or green salsa
- Salt to taste
For Topping
- 4 eggs (fried sunny-side up)
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1/4 white onion, thinly sliced
- Fresh cilantro, chopped
- Sliced radishes (optional)
- Refried beans (for serving)
Instructions
Make the Tortilla Chips
Stack your corn tortillas and cut them into 6 triangles each (like cutting a pizza). Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the tortilla triangles in batches, turning once, until golden brown and crispy—about 2-3 minutes per batch. Transfer to a paper towel-lined plate and immediately season with salt.
Pro tip: Use day-old tortillas for crispier chips, or let fresh tortillas dry out for 30 minutes before cutting.
Heat the Salsa
Pour your chosen salsa (red or green) into a large, deep skillet or sauté pan. Heat over medium heat until the salsa is simmering and heated through, about 3-4 minutes. If using store-bought salsa, you can enhance it by adding a touch of cumin or simmering with a few extra chiles.
Combine Chips and Salsa
Add the fried tortilla chips to the simmering salsa. Gently toss to coat all the chips evenly, being careful not to break them. Cook for just 1-2 minutes—the chips should absorb some salsa and soften slightly, but still have texture. Don't let them get completely soggy!
Fry the Eggs
While the chips simmer, fry your eggs in a separate pan with a bit of butter or oil. Sunny-side up is traditional—the runny yolk becomes part of the sauce when you cut into it. You can also do over-easy or scrambled if you prefer.
Plate and Top
Transfer the chilaquiles to plates or a serving platter. Top each portion with a fried egg. Drizzle generously with crema in a zigzag pattern. Scatter crumbled queso fresco over the top, then add the sliced onions, fresh cilantro, and radishes if using. Serve immediately with a side of refried beans.
Tips & Variations
Pro Tips
- Use day-old tortillas for crispier chips
- Don't overcook—some crunch is essential
- Work quickly once chips hit the salsa
- Use good quality salsa—it's the star
- Serve immediately for best texture
Variations
- Con Pollo: Add shredded chicken for protein
- Con Chorizo: Top with crispy Mexican chorizo
- Baked: Bake chips at 350°F for 10 min before adding salsa
- Cheesy: Add melted Oaxaca cheese on top
- Vegetarian: Skip eggs, add black beans
Frequently Asked Questions
What are chilaquiles?
Chilaquiles are a traditional Mexican breakfast dish made from fried corn tortilla chips (called totopos) simmered briefly in red or green salsa. They're topped with eggs, cheese, crema, onions, and cilantro. It's one of the most beloved Mexican breakfast dishes.
Should chilaquiles be crunchy or soft?
The perfect chilaquiles should have a balance of textures—the edges and some chips should stay slightly crunchy while the centers absorb salsa and soften. This texture contrast is what makes them special. Don't let them simmer too long or they'll become completely soggy.
Can I use store-bought tortilla chips?
Yes, but homemade chips are better! Store-bought chips work in a pinch—look for thick-cut restaurant-style chips rather than thin, crispy ones. The thicker chips hold up better to the salsa. Just avoid flavored chips.
What's the difference between chilaquiles and nachos?
While both use tortilla chips, chilaquiles are simmered in salsa which softens them and infuses them with flavor. Nachos are baked dry with toppings added on top. Chilaquiles are a breakfast dish; nachos are a snack or appetizer. Different dishes, different purposes!
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