Chilaquiles
Servings: 4
This chilaquiles recipe is a balance of textures and flavors—crisp chips, tangy sauce, creamy crema, and runny egg yolks. The homemade red enchilada sauce elevates the dish with its smoky, aromatic depth, but the option to use store-bought sauce makes it accessible for busy mornings. Whether you’re hosting brunch or craving a solo treat, this recipe delivers authentic Mexican comfort in every bite.
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Ingredients
- 16 oz. red enchilada sauce or 2 cups homemade, recipe below
- 8 ounces thick tortilla chips
- 4 fried eggs
- 2 radishes thinly sliced
- Cotija cheese crumbled
- Fresh cilantro leaves
- Sour cream or Mexican crema for drizzling
Homemade Red Enchilada Sauce:
- 5 dried Pasilla chiles stemmed and seeded
- 3 dried California chiles stemmed and seeded
- 2 cups hot chicken stock
- 1/4 cup fresh cilantro leaves
- 3 cloves garlic
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon red wine vinegar
- 1 tomato chopped
- 2 tablespoons vegetable oil
- Coarse salt and ground black pepper to taste
Instructions
Step 1: Prepare the Homemade Red Enchilada Sauce (or use store-bought)
- For the best flavor, start with the homemade sauce. In a skillet over medium-high heat, toast the Pasilla and California chiles for 30–60 seconds until fragrant. Transfer to a bowl, cover with hot chicken stock, and let soften for 20 minutes. In a blender, combine the chiles, stock, cilantro, garlic, oregano, cumin, vinegar, tomato, salt, and pepper. Blend until smooth.
- Heat 2 tablespoons of vegetable oil in a heavy skillet over medium heat. Pour in the blended sauce and cook for 10 minutes, stirring occasionally. Set aside. (If using store-bought sauce, skip to the next step.)
Step 2: Cook the Chilaquiles
- Pour the red enchilada sauce into a large skillet and bring to a simmer over medium heat. Cook for 5–10 minutes, stirring occasionally, until slightly thickened. Add the tortilla chips and gently fold to coat them in the sauce. Be quick here to keep the chips crisp!
Step 3: Assemble and Serve
- Remove the skillet from heat. Divide the saucy chips among four plates. Top each portion with a fried egg, a drizzle of sour cream or Mexican crema, thinly sliced radishes, crumbled Cotija cheese, and fresh cilantro leaves. Season with salt and pepper to taste. Serve immediately with extra crema on the side for dipping.