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Chilaquiles with Homemade Tomato Sauce
Chilaquiles with Homemade Tomato Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Enjoy authentic Mexican chilaquiles: fried tortilla wedges simmered in tomato-chile sauce, topped with fried egg, crema, avocado, and queso fresco for a satisfying breakfast reminiscent of Mexico.
Ingredients:
  • 16 (6 inch) corn tortillas
  • 3 cups oil for frying, or as needed
  • 1 teaspoon kosher salt, plus more to taste
  • 2 guajillo chiles, stems and seeds removed
  • 1 white onion, quartered
  • 3 cloves garlic
  • 4 ripe tomatoes, quartered
  • 2 jalapenos, halved
  • 1 teaspoon ground cumin
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 2 teaspoons red wine vinegar
  • 1/2  cup crumbled queso fresco
  • 1 avocado, sliced
  • 1/4 cup crema
  • Optional Toppings: radish, hot sauce, cilantro
Instructions:
  • Cut each tortilla into 8 wedges. Heat oil in a large pot to 350 degrees F (180 degrees C over medium-high heat. Fry tortillas in batches, making sure not to overcrowd the pot, until golden and crispy, about 1-2 minutes. Remove from oil using a slotted spoon and drain on paper towels. Sprinkle with salt to taste right away. Repeat with remaining tortillas.
  • Start by adding water and guajillo chiles to a large saucepan over high heat until it boils. Lower the heat and simmer until chiles soften for about 5 minutes. Next, increase the heat to medium-high and stir in onion, garlic, tomatoes, jalapenos, cumin, and 1 teaspoon of salt. Cook until the onion softens, approximately 10 minutes, stirring occasionally.
  • Pour the mixture into a blender or food processor. Add canned tomatoes, vinegar, and olive oil. Blend until smooth for about 1 minute, leaving the lid slightly open to release steam, and scrape down the sides as needed.
  • Heat 1 cup of sauce in a large skillet over medium heat until simmering, stirring frequently. Add 1/4 of the chips and cook for about 3 minutes, stirring often until the chips are fully coated and heated through. Transfer the saucy chips to a plate.
  • Heat 1/2 tablespoon of butter in a small skillet over medium heat. Crack an egg into the skillet and cook to your liking. Serve the egg on top of chips with queso fresco, avocado, crema, and your favorite toppings.

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