My Go-To Chilaquiles Recipe: A Simple, Flavorful Mexican Breakfast I Could Eat Every Weekend

Written By Carla Gomez

Even though I’m Dominican, chilaquiles have totally stolen my heart.

Chilaquiles Rojos in a bowl

I might be Dominican, but when it comes to breakfast, my heart belongs to Mexican food… especially chilaquiles. They’re that perfect mix of cozy and bold, the kind of breakfast that makes your whole kitchen smell like comfort.

This is my easy, go-to version. No fancy ingredients… just the basics, lots of flavor, and a little love.

INGREDIENTS

  • 12 corn tortillas - See note below

  • Canola & avocado oil - enough to coat the tortillas if baking or about two cups if frying.

FOR THE SAUCE - makes a little over 2 cups of salsa

  • 3 roma tomatoes

  • ⅓ onion - white or yellow

  • 2 guajillo chiles - seeded

  • 2 or 3 chiles de arbol - use more if you like it very spicy, 2 will give you medium spice

  • 2 garlic cloves

  • ½ Tablespoon chicken bouillon

  • ½ teaspoon kosher salt

  • 1 teaspoon dried oregano

  • ½ teaspoon black pepper

TOPPINGS

  • Mexican Crema

  • Queso fresco

  • Avocado

  • Jalapeños

  • Red or white onion slices - pickled

INSTRUCTIONS

  1. In a medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for about 7 minutes or until the tomatoes are soft.

  2. In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic, bullion plus all of the spices. Puree for one or two minutes until everything is pureed well.

  3. Note: Reserve the remaining cooking water for now in case the sauce becomes too thick

  4. Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.

  5. Taste and adjust salt & pepper.

MAKE THE CHILAQUILES

  1. While the sauce is cooking, fry or bake the tortillas

  2. In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.

  3. Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!

  4. Drizzle with crema, sprinkle the cheese, add the onions, jalapeños, and sliced avocado on the top.

NOTES

Chilaquiles are better made with old tortillas than with fresh ones. If you only have fresh tortillas they will work too. Just take them out of the bag and let them get stale for a few hours.

  1. You can bake or fry the tortillas ahead of time. 

  2. If the sauce comes out too dense, add a little more cooking water from the tomato/chile. It has to be runny because the tortillas are going to absorb some of the liquid from the sauce

  3. For mild Chilaquiles, do not add the chile de arbol. 

Carla Gomez