Name: Authentic Mexican Chilaquiles: A Step-by-Step Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4-6 servings
Ingredients: 1 pound Roma tomatoes; 2-3 dried chiles de árbol (adjust to your spice preference); 1/4 white onion, roughly chopped; 2 cloves garlic, unpeeled; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; Salt to taste; 1 tablespoon olive oil; 12 corn tortillas, preferably day-old; Vegetable oil, for frying; 2 tablespoons vegetable oil; 1/4 white onion, finely chopped; 2 cloves garlic, minced; Prepared Salsa Roja (see above); 1/2 cup chicken broth (or vegetable broth for vegetarian option); Salt to taste; Freshly ground black pepper to taste; Fried tortilla chips (see above); Queso fresco, crumbled; Mexican crema or sour cream; Diced white onion; Fresh cilantro leaves; Fried eggs (one or two per serving); Shredded chicken (optional); Avocado slices (optional)

Authentic Mexican Chilaquiles: Imagine waking up to a plate piled high with crispy tortilla chips, smothered in a vibrant, flavorful salsa, and topped with creamy cheese, tangy crema, and a perfectly fried egg. That, my friends, is the magic of chilaquiles, a quintessential Mexican breakfast dish that’s as comforting as it is delicious.

Chilaquiles have a rich history, dating back to the Aztec civilization, where similar dishes were prepared using corn tortillas. Over time, the recipe evolved, incorporating Spanish influences like cheese and onions. Today, authentic Mexican chilaquiles are a beloved staple throughout Mexico, with countless regional variations and family recipes passed down through generations.

What makes chilaquiles so irresistible? It's the perfect combination of textures and flavors. The slightly softened, yet still crispy, tortilla chips provide a satisfying bite, while the salsa, whether it's a fiery roja or a tangy verde, adds a burst of flavor. The creamy cheese and cool crema balance the heat, and the runny yolk from the fried egg adds richness and depth. Plus, it's incredibly versatile and customizable – you can add shredded chicken, beef, or even vegetables to make it a complete and satisfying meal. Whether you're looking for a hearty breakfast, a comforting brunch, or a quick and easy dinner, chilaquiles are always a good idea. Let's dive into making this incredible dish!

Ingredients:

For the Salsa Roja:

1 pound Roma tomatoes
2-3 dried chiles de árbol (adjust to your spice preference)
1/4 white onion, roughly chopped
2 cloves garlic, unpeeled
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt to taste
1 tablespoon olive oil

For the Tortilla Chips:

12 corn tortillas, preferably day-old
Vegetable oil, for frying

For the Chilaquiles:

2 tablespoons vegetable oil
1/4 white onion, finely chopped
2 cloves garlic, minced
Prepared Salsa Roja (see above)
1/2 cup chicken broth (or vegetable broth for vegetarian option)
Salt to taste
Freshly ground black pepper to taste
Fried tortilla chips (see above)

Toppings (optional, but highly recommended!):

Queso fresco, crumbled
Mexican crema or sour cream
Diced white onion
Fresh cilantro leaves
Fried eggs (one or two per serving)
Shredded chicken (optional)
Avocado slices (optional)

Preparing the Salsa Roja:

This salsa is the heart and soul of the chilaquiles, so let's get it right! Don't be intimidated by the dried chiles; they add a wonderful depth of flavor.

Roast the Tomatoes and Chiles: Preheat your broiler. Place the Roma tomatoes, dried chiles de árbol, onion, and garlic cloves (unpeeled) on a baking sheet. Broil for about 5-7 minutes, or until the tomatoes are softened and slightly charred, and the chiles are fragrant. Keep a close eye on them, as they can burn quickly! Flip them halfway through to ensure even roasting.
Soften the Chiles: Once the tomatoes and chiles are roasted, transfer the dried chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes to soften. This will make them easier to blend and release their flavor.
Blend the Salsa: Remove the stems and seeds from the softened chiles (for less heat, remove more seeds). Peel the garlic cloves. In a blender, combine the roasted tomatoes, softened chiles, roasted onion, peeled garlic, oregano, cumin, and a pinch of salt. Blend until smooth. Be careful when blending hot ingredients; start on low speed and vent the blender lid.
Cook the Salsa: Heat the olive oil in a saucepan over medium heat. Carefully pour the blended salsa into the saucepan (it might splatter a bit). Cook for about 5-7 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld together. Season with salt to taste.
Adjust the Consistency: If the salsa is too thick, add a little water or chicken broth to thin it out. If it's too thin, continue cooking it for a few more minutes until it reaches your desired consistency.

Making the Tortilla Chips:

Store-bought tortilla chips will work in a pinch, but homemade chips are so much better! They're crispy, flavorful, and really elevate the dish.

Cut the Tortillas: Stack the corn tortillas and cut them into quarters. You can also cut them into triangles or any shape you prefer.
Fry the Tortilla Chips: Heat about 1/2 inch of vegetable oil in a large skillet or pot over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately when dropped in.
Fry in Batches: Fry the tortilla chips in batches, being careful not to overcrowd the skillet. Fry for about 2-3 minutes per side, or until they are golden brown and crispy.
Drain the Chips: Remove the fried tortilla chips with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Season (Optional): While the chips are still warm, you can sprinkle them with a little salt or your favorite seasoning blend.

Assembling the Chilaquiles:

Now for the fun part! This is where all the components come together to create a delicious and satisfying dish.

Sauté the Aromatics: Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook for about 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
Add the Salsa: Pour the prepared Salsa Roja into the skillet with the onion and garlic. Stir to combine.
Simmer the Salsa: Add the chicken broth (or vegetable broth) to the salsa. Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld together. Season with salt and freshly ground black pepper to taste.
Add the Tortilla Chips: Add the fried tortilla chips to the skillet with the salsa. Gently toss to coat the chips evenly with the salsa.
Cook the Chilaquiles: Cook the chilaquiles for about 2-3 minutes, or until the chips have softened slightly but still retain some of their crispness. The cooking time will depend on your preference; some people like their chilaquiles very soft, while others prefer them with a bit of a bite. Be careful not to overcook them, or they will become soggy.
Serve Immediately: Serve the chilaquiles immediately, topped with your favorite toppings.

Serving Suggestions:

Chilaquiles are incredibly versatile, and you can customize them to your liking with a variety of toppings. Here are some of my favorite serving suggestions:

Classic Chilaquiles: Top with crumbled queso fresco, Mexican crema or sour cream, diced white onion, and fresh cilantro leaves.
Chilaquiles with Eggs: Add a fried egg (or two!) on top for a protein-packed breakfast or brunch.
Chilaquiles with Chicken: Shredded chicken is a great addition for a heartier meal. You can use leftover rotisserie chicken or cook some chicken breasts specifically for the chilaquiles.
Chilaquiles with Avocado: Sliced avocado adds a creamy and refreshing element to the dish.
Spicy Chilaquiles: If you like your chilaquiles extra spicy, add a few drops of your favorite hot sauce or a pinch of red pepper flakes to the salsa.

Tips for Success:

Use Day-Old Tortillas: Day-old tortillas are ideal for making tortilla chips because they are slightly drier and will fry up crisper.
Don't Overcrowd the Skillet: When frying the tortilla chips, fry them in batches to avoid overcrowding the skillet. Overcrowding will lower the oil temperature and result in soggy chips.
Adjust the Spice Level: The number of dried chiles de árbol you use will determine the spice level of the salsa. Start with a smaller amount and add more to taste.
Don't Overcook the Chilaquiles: Be careful not to overcook the chilaquiles, or the chips will become soggy. Cook them just until the chips have softened slightly but still retain some of their crispness.
Serve Immediately: Chilaquiles are best served immediately, while the chips are still crispy and the salsa is hot.

Variations:

Chilaquiles Verdes: Use a salsa verde (green salsa) instead of salsa roja.
Chilaquiles with Chorizo: Add crumbled chorizo to the skillet with the onion and garlic for a flavorful twist.
Vegetarian Chilaquiles: Omit the chicken broth and use vegetable broth instead. You can also add other vegetables, such as bell peppers, zucchini, or mushrooms.

Enjoy your homemade chilaquiles! I hope you love this recipe as much as I do. It's a perfect dish for breakfast, brunch, lunch, or dinner, and it's sure to impress your family and friends.

Conclusion:

So, there you have it! This isn't just another recipe; it's a passport to the heart of Mexican cuisine. I truly believe this authentic Mexican chilaquiles recipe is a must-try for anyone craving a vibrant, satisfying, and utterly delicious breakfast, brunch, or even a comforting dinner. The combination of crispy tortillas, tangy salsa, creamy toppings, and perfectly cooked eggs is simply irresistible. It's a symphony of textures and flavors that will dance on your taste buds and leave you wanting more. But why is this recipe so special? It's the authenticity, plain and simple. We're not cutting corners or compromising on flavor. We're using traditional techniques and ingredients to create a dish that honors its roots. The homemade salsa is the star of the show, bursting with the fresh flavors of tomatoes, onions, garlic, and chilies. And the crispy tortillas, whether you fry them yourself or use store-bought chips, provide the perfect crunchy base for all that deliciousness. Beyond the incredible flavor, this recipe is also incredibly versatile. Feel free to experiment with different toppings and variations to make it your own.

Serving Suggestions & Variations:

* Spice it up! If you like things extra spicy, add a few more serrano peppers to the salsa or sprinkle some chili flakes on top. * Protein Power: Add shredded chicken, carnitas, or even chorizo for a heartier meal. * Veggie Delight: Toss in some roasted vegetables like zucchini, bell peppers, or corn for a vegetarian option. * Creamy Dream: For an extra decadent touch, drizzle some Mexican crema or sour cream over the top. * Egg-cellent Choice: While I love fried eggs with my chilaquiles, you can also use scrambled eggs or even poached eggs. * Cheese, Please! Don't be shy with the cheese! Queso fresco, cotija, or even Monterey Jack are all great options. * Make it Vegan: Substitute the eggs with scrambled tofu and use a plant-based sour cream alternative. This recipe is more than just a set of instructions; it's an invitation to experience the joy of cooking and sharing a delicious meal with loved ones. Imagine gathering around the table with your family or friends, enjoying a plate of warm, comforting chilaquiles, and creating memories that will last a lifetime. That's the power of food, and that's what I hope this recipe brings to your table. I'm so excited for you to try this recipe and experience the magic of authentic Mexican chilaquiles for yourself. Don't be intimidated by the ingredient list or the steps involved. It's all easier than it looks, and the results are well worth the effort. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to embark on a culinary adventure. And most importantly, don't forget to have fun! Cooking should be a joyful experience, and I hope this recipe brings you just that. Once you've tried it, I'd love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let's create a community of chilaquiles lovers and inspire each other to keep cooking and exploring the wonderful world of Mexican cuisine. I can't wait to see what you create! Buen provecho!