Description
Easy Chilaquiles is a traditional Mexican breakfast dish featuring crispy fried tortilla chips simmered in a smoky red sauce made from chipotles, tomatoes, and stock, then topped with perfectly fried runny eggs and garnished with queso fresco, radishes, cilantro, and optional hot sauce. This flavorful recipe takes just 30 minutes from start to finish, making it a quick and satisfying meal.
Ingredients
Red Sauce
- 3 tablespoons neutral oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 2 cups crushed tomatoes
- 6 chipotles in adobo sauce
- 2/3 cup unsalted chicken stock
Fried Eggs
- 2 tablespoons extra virgin olive oil
- 4 eggs
- Salt and pepper to taste
Chilaquiles
- 8 ounces tortilla chips
Garnishes
- 1/2 cup queso fresco, crumbled
- 2 radishes, thinly sliced
- 1/2 bunch cilantro leaves, roughly chopped
- Hot sauce (optional)
Instructions
- Prepare Red Sauce: Place neutral oil in a heavy-bottom skillet over medium-high heat. Sauté diced onions and minced garlic for 2 to 3 minutes until fragrant. Reduce the heat to medium and continue sautéing for an additional 2 minutes. Season with salt and pepper to taste. Transfer this mixture to a blender, add crushed tomatoes, chipotle peppers in adobo, and chicken stock. Blend until completely smooth. Return the sauce back to the skillet and let it simmer on medium-low heat for 10 minutes to develop flavor.
- Fry the Eggs: Heat extra virgin olive oil in a large nonstick pan over medium-high heat. Swirl the oil to coat the pan evenly. Crack the eggs into the pan carefully and fry them for 3 to 4 minutes until the edges are crispy, the whites are set, but the yolks remain runny. Season with salt and pepper as desired. Remove the eggs from the pan and set aside.
- Combine Chips and Sauce: Increase the heat of the sauce to medium-high and bring to a gentle boil for about 3 minutes. Add the tortilla chips in small handfuls, folding gently after each addition to make sure every chip is coated with the sauce evenly before adding more. Continue until all the chips are incorporated, about 3 minutes total. Season with salt and pepper. Remove from heat once chips are fully coated.
- Assemble the Dish: Top the sauced tortilla chips with the prepared fried eggs. Garnish with crumbled queso fresco, thinly sliced radishes, chopped cilantro leaves, and a drizzle of hot sauce if you like. Serve immediately for the best texture and taste.
Notes
- Makes 1 12-inch skillet of chilaquiles.
- For a crispier texture, remove the sauce from heat before adding the chips and toss gently to coat fully and evenly, then top with eggs and garnishes.
- The red sauce can be made ahead and stored airtight in the refrigerator for up to 5 days or frozen for up to 3 months. Thaw completely before reheating and mixing with chips.
- Chilaquiles are best served fresh after preparation for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
